Ingredients
Homemade Vegan Sausages
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
100g mushrooms, chopped
1 tsp smoked paprika
½ tsp ground cumin
1 tsp dried thyme or oregano
1 tbsp tomato purée
1 tbsp soy sauce
1 tbsp nutritional yeast
1 x 400g tin chickpeas, mashed
40g breadcrumbs
Salt and pepper
Cornmeal Batter
160g cornmeal
120g plain flour
1 tbsp caster sugar
1 tsp baking powder
½ tsp smoked paprika
¼ tsp turmeric
½ tsp salt
240ml unsweetened plant milk
1 tbsp apple cider vinegar
1 tbsp olive oil
For Frying
Plain flour (for dusting)
Neutral oil
8 wooden skewers
Mustard Mayo
4 tbsp vegan mayo
2 tsp Dijon mustard
½ tsp maple syrup
¼ tsp garlic powder
Salt and pepper
Sweet Chilli Dip
3 tbsp sweet chilli sauce
1 tsp rice vinegar or lime juice (optional)
Salad
100g salad leaves
50g vegan feta
1 tbsp olive oil
1 tsp lemon juice
Salt and pepper
Method
Sauté onion in oil until soft, then add garlic and mushrooms. Cook until reduced and golden.
Stir in spices, tomato purée, soy sauce, and nutritional yeast. Add mashed chickpeas and breadcrumbs. Mix into a firm sausage mix, season, and shape into 8 sausages. Chill for 20 mins.
Brown sausages in a pan until golden, then cool slightly and skewer.
Make vegan buttermilk by mixing plant milk with vinegar. In a bowl, whisk together all batter ingredients until smooth. Let it rest to thicken slightly.
Dust each sausage with flour, dip into batter (a tall glass helps), and coat fully.
Deep-fry at 170–180°C for 4–5 mins until golden. Drain on kitchen paper.
Mix mustard mayo ingredients in a bowl. Combine sweet chilli sauce with a splash of vinegar or lime if using.
Toss salad ingredients and top with vegan feta.
Serve hot corndogs with both dips and peppery salad and enjoy!
by Whiterabbit2000
4 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/crispy-vegan-corndogs)
Ingredients
Homemade Vegan Sausages
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
100g mushrooms, chopped
1 tsp smoked paprika
½ tsp ground cumin
1 tsp dried thyme or oregano
1 tbsp tomato purée
1 tbsp soy sauce
1 tbsp nutritional yeast
1 x 400g tin chickpeas, mashed
40g breadcrumbs
Salt and pepper
Cornmeal Batter
160g cornmeal
120g plain flour
1 tbsp caster sugar
1 tsp baking powder
½ tsp smoked paprika
¼ tsp turmeric
½ tsp salt
240ml unsweetened plant milk
1 tbsp apple cider vinegar
1 tbsp olive oil
For Frying
Plain flour (for dusting)
Neutral oil
8 wooden skewers
Mustard Mayo
4 tbsp vegan mayo
2 tsp Dijon mustard
½ tsp maple syrup
¼ tsp garlic powder
Salt and pepper
Sweet Chilli Dip
3 tbsp sweet chilli sauce
1 tsp rice vinegar or lime juice (optional)
Salad
100g salad leaves
50g vegan feta
1 tbsp olive oil
1 tsp lemon juice
Salt and pepper
Method
1. Sauté onion in oil until soft, then add garlic and mushrooms. Cook until reduced and golden.
2. Stir in spices, tomato purée, soy sauce, and nutritional yeast. Add mashed chickpeas and breadcrumbs. Mix into a firm sausage mix, season, and shape into 8 sausages. Chill for 20 mins.
3. Brown sausages in a pan until golden, then cool slightly and skewer.
4. Make vegan buttermilk by mixing plant milk with vinegar. In a bowl, whisk together all batter ingredients until smooth. Let it rest to thicken slightly.
5. Dust each sausage with flour, dip into batter (a tall glass helps), and coat fully.
6. Deep-fry at 170–180°C for 4–5 mins until golden. Drain on kitchen paper.
7. Mix mustard mayo ingredients in a bowl. Combine sweet chilli sauce with a splash of vinegar or lime if using.
8. Toss salad ingredients and top with vegan feta.
9. Serve hot corndogs with both dips and peppery salad and enjoy!
Impressive. The color on those not dogs look so good. I need to up my frying skills.
Looks delicious
The vegan sausages sound delicious even without the batter. I’ll definitely be making those. Thank you!