April 12,2021

Lentil Carrot and Veggie Hot Dogs (Vegan)

Servings: 2 Time: 1 Hour

Make your own quick and tasty carrot hot dog with pureed veggies and lentils to give them a delicious taste and fine ‘veggie dog’-like texture. They’re fast, easy, and full of goodness. Vegan and easily gluten-free. 

3 cups (700ml) vegetable stock

1 ½ tsp smoked paprika

1 cups (200g) dried red or green lentils rinsed

Nutrition

  • Calories: 189kcal
  • Carbohydrates: 33g
  • Protein: 8g
  • Fat: 2g
  • Sodium: 363mg
  • Potassium: 340mg
  • Fiber: 8g
  • Sugar: 2g
  • Vitamin A: 2930IU
  • Vitamin C: 3.1mg
  • Calcium: 25mg
  • Iron: 2.9mg

Ingredients

  • 1 cups (200g) dried red or green lentils rinsed
  • 3 cups (700ml) vegetable stock
  • 1 tsp olive oil
  • 1 onion, finely diced
  • 2 carrots (125g) grated
  • 1 ½ tsp smoked paprika
  • 1 tsp garlic powder
  • salt and pepper
  • 1.25 cups (150g) plain (all purpose) flour
  • 2 tsp olive oil

Method

  • Cook the lentils in the stock for 10 minutes or until tender, then drain.
  • Meanwhile, heat the oil in a frying pan over medium heat, then add the onion and sautee for a few minutes until translucent but not browned. Add the grated carrot and sauté for 3-5 minutes until soft.
  • Add the cooked lentils, carrot mixture, spices, salt, and pepper to a food processor and whiz until it’s thick and well combined.
  • Tip the mixture into a bowl and mix in 3 tablespoons of the flour. Add more flour, a tablespoon at a time, until a thick and manageable consistency. You may not need all of the flour.
  • Roll into hot dog-like shapes, place on a plate, cover, and refrigerate for at least 30 minutes.
  • Heat 1 tsp of the oil in a frying pan over medium/low heat and add some of the hot dogs. Fry, gently turning often, until golden.
  • Repeat in batches.
  • Serve in a hot dog bun (I topped with mustard, ketchup & pickles)

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