Corn dogs have always a real crowd pleaser with adults and kids alike. Whether you get them at a ball game or a backyard picnic, they’re always fun to eat. Tramie of Tramie’s Kitchen offers a vegan alternative to the classic Americana food.
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 2 tablespoons dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon mustard powder
- 1 cup of almond milk
- Vegan egg substitute equal to 1 egg
- 2 teaspoons olive oil
- 5 soy hot dogs, cut in half
- Flour for dusting
- Water for wetting hands
- Heat oven to 375 F. Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda salt and mustard powder, and make a well in the center. In another bowl, whisk together the almond milk, egg substitute, and the oil until well combined. Add in the dry ingredients and mix until combined.
- Insert a stick into each of the soy hot dog halves. Dip each soy hot dog into the flour, then shake off excess with one hand. Wet the other hand, grab some batter, and spread it out in your hand into a square or rectangle shape. Then, place the soy dog right in the middle. Turn it to cover with batter.
- Place on the prepared bake sheet. Bake for 15 to 20 minutes, or until puffed and golden brown.