Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.comPrint
You won’t believe how easy these are to make, and they’re so much healthier too! No deep frying necessary here. We make these all the time there so good!
- 1 scant tablespoon active dry yeast
- 1/2 teaspoon sugar
- 1/4 cup warm water
- 2 3/4 cups all-purpose flour, about
- 1/4 cup fine yellow cornmeal
- 1 teaspoon sea salt
- 1 tablespoons olive oil, plus more for the bowl and brushing on crusts
- 1 tablespoon agave nectar or brown sugar
- 3/4 cup cool water
- 1 batch homemade seitan sausages (either the Spicy Italian Vegetarian Sausage recipe from Everyday Dish or the Smoky Sausage Links from the Membership area of Everyday Dish) or
- 1 package store-bought vegan/vegetarian hotdogs
- Dissolve the yeast in the warm water; stir in the sugar and set aside for 10 minutes.
- Mix the agave with the salt, olive oil and cool water and set aside.
- Put the flour in the bowl of a food processor. With the processor running, slowly pour the agave-oil mixture in through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade. If it is too sticky, sprinkle on a little more flour. Scrape the dough out onto a lightly floured surface and knead until smooth. Transfer to an oiled bowl, and let rest 1 hour. Preheat the oven to 450°F.
- Roll out the dough into fairly thin pieces. Wrap up sausages or hot dogs with the dough. Pinch the edges to seal. Place the corn dogs seam side down on a Silpat or parchment paper-lined baking sheet. Bake the corn dogs in the preheated oven until golden, about 20 minutes.
- Remove from oven, and insert a popsicle stick or skewer into the bottom of each corn dog. Enjoy!