Seitan Hot Dogs with Tofu & Lupini Beans
Course: SidesServings
8-10
servingsPrep time
5
minutesCooking time
40
minutesTotal time
45
minutesNutritional Information per 100g serving:
Calories: 213, Protein: 33.1g, Carbs: 12.8g, Fat: 3g, Leucine: 0.7g
Ingredients
- Dry Ingredients
250g vital wheat gluten flour
30g Nutritional yeast
1.5 tsp garlic powder
1 tsp chili powder (optional)
1 tsp sesame ginger crunch (optional)
1/2 tsp salt
- Wet Ingredients
190g Lupini beans ( I used these)
1.5 tsp Vegetable bouillon
270 ML water
Directions
- In a bowl, add all the dry ingredients, mix everything with a whisk. Keep aside.
- Pre-heat oven to 400F. In a high speed blender, toss all the wet ingredients and blend till smooth.
- Pour the wet mixture into the dry ingredients and mix until fully combined. Divide the dough into 3 equal portions, then roll each portion into a hot dog shape. Wrap each piece tightly in parchment paper, twisting the ends to seal. Place on a baking tray and bake at 400°F (200°C) for 40 minutes.
- Once baked, remove from the oven and unwrap the parchment paper. Let cool completely before storing. Refrigerate for up to 8 days. Chop or dice the seitan and add it to Buddha bowls, salads, wraps, or stir-fries throughout the week. Check out my linked YouTube video to see exactly how I made these!
Recipe Video
Notes
- Feel free to play around with different spices and make it your own! I like to keep the flavor more neutral so I can easily add it to stir-fries, bowls, or other dishes, then season it to match whatever recipe I’m making.
- I used lupini beans in this recipe because they’re especially high in plant-based protein. For reference, 125g of lupini beans provides about 190 calories, 22g protein, 14g carbs, and 6g fat. If you don’t have access to lupini beans, you can easily substitute the same amount of chickpeas or cannellini beans.