Step 1

Dice the Red Bell Pepper, Onion, and Garlic Cloves. In a pan with a little oil or water, cook 3-5 minutes over medium heat until soft.

Step 2

Add the cooked Veggies to a blender along with the Tofu, Soy Sauce, and Tomato Paste. Blend until smooth.

Step 3

In a large mixing bowl, add Vital Wheat Gluten, Nutritional Yeast, Cumin, Coriander Powder, Cinnamon, Nutmeg, and Celery Salt. Whisk together until evenly incorporated.

Step 4

Slowly pour half of the veggie smoothie into the bowl, stir, add the second half of the smoothie, then stir again until evenly incorporated.

Step 5

Once the dough forms a solid ball, start kneading with your hands. If your dough is really wet, add more Vital Wheat Gluten 1 tbsp at a time until it is firm. Knead for 3 minutes, let the dough rest for 2 minutes, then knead another 7-8 minutes. It should be very elastic.

Step 6

Separate the dough into 8 chunks, and roll each chunk into a hotdog shape.

Step 7

Snuggly wrap each hotdog in foil to keep its shape.*

Step 8

In a large pot, bring water to a simmer. Place hotdogs in a steaming basket, put on a lid, and steam for 30 mins.**

Step 9

Remove hotdogs from foil wrapping. Place them in a bun, top it with Chili Sauce, shredded Vegan Cheese, and whatever other toppings you like!

Step 10

Boil 1 cup of Vegetable Broth in a sauce pan.

Step 11

Put the TVP in a large bowl, pour in the boiling Vegetable Broth, and give it a stir. Cover the bowl with a lid or towel and let the TVP rehydrate for 5 minutes until soft.

Step 12

In the meantime, add some water or oil to the sauce pan. Over medium heat, cook the diced Onion and the minced Garlic until soft, about 3-5 minutes.

Step 13

Bring heat down to medium low. Stir in rehydrated TVP, Tomato Sauce, Chili Powder, Cumin, Paprika, and Salt. Cook about 5 minutes until the mixture is thick, stirring well.

Step 14

Scoop onto hotdogs, or use however you please.