Vegan Corndogs
Heading to a barbecue or a picnic? These baked vegan corndogs wrap a soft cornmeal dough around veggie dogs for a delicious, meat-free take on the American classic - no deep-frying needed.
Ingredients
- ¾ cup flour
- ¾ cup cornmeal
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- 5 tbsp vegan butter softened
- ½ tsp white pepper
- 1 tbsp nutritional yeast flakes
- ¼ cup coconut milk
- 2 tbsp sugar
- 6 vegan veggie dogs
- 6 wooden skewers
- mustard and ketchup for dipping
Instructions
- Preheat the oven to 200°C (400°F).
- Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, white pepper, nutritional yeast and garlic powder.
- Add the softened vegan butter and the coconut milk, then mix until everything comes together into a soft dough.
- Refrigerate the dough for up to 2 hours, so it firms up and is easier to work with.
- Place the dough on a clean, lightly floured surface and roll it into a 3mm thick sheet. Cut the dough into 6 equal squares with a knife, so you can wrap one veggie dog in each.
- Skewer each veggie dog, then wrap it in a square of dough.
- Press the dough around each veggie dog, sealing the seams so it is fully covered.
- Arrange the vegan corndogs on the prepared baking sheet.
- Bake for 15 to 20 minutes, until the bottoms are nicely browned. Serve with crunchy veggies, ketchup or mustard.
Notes
The two secrets to a coating that stays put: chill the dough before you roll it, and press the seams firmly closed around each veggie dog so there are no gaps. Serve warm, straight from the oven. Leftovers reheat best in the oven rather than the microwave, which softens the crust.