1 10 oz box vital wheat gluten
1/4 cup coconut flour (almond or others can be used)
2 1/2 cups cold water plus 1 tsp each vegan pork and (or) ham bouillon,*vegetable can be subbed in as well*
1 1/2 Tablespoons ketchup
1 Tablespoon oil
1 Tablespoon soy sauce
1 garlic clove, finely minced
1 Tablespoon onion salt
2 teaspoons garlic powder
1 Tablespoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper (can substitute black)
1 Tablespoon sugar
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon ground celery seed
1/2 teaspoon ground dried marjoram
In a Kitchen-Aid Mixture fitted with a bread dough hook, combine all the ingredients, including the spice mix for the vegan hot dogs (except the flour & wheat gluten) and mix well lightly for 1 to 2 minutes until combined.
In a large pot with a strained basket attachment, fill it with enough water to create a steamer. You don't want any of the water to touch hot dogs, but you want enough water in there to last. Completely cover the wrapped hot dogs with a lid and allow the water to boil and cook for 30-40 minutes.
When the hot dogs are completely done they will be dense but have a slight spring back when pressed or squeezed. Once cooked to this texture, remove from the heat and allow to cool completely. To serve, remove the foil and plastic wrap and either eat as is or pan fry/grill for golden brown appearance. Pair the vegan hot dogs along with your favorite toppings and other Super Bowl foods. Make and store ahead of time in a freezer safe bag and serve as desired. You are sure to never buy those store brands ever again, Enjoy!