Mini vegan corn dog bites on skewers served on a plate.

Vegan Corn Dogs

Vegan corn dogs are a summer favorite for their ease of preparation and indulgence factor. They’re “meaty”, fluffy and crispy.

These corn dogs are enveloped in a pillowy batter with the faintest hint of sweetness, they have the right amount of crunch, and a soft, smoky vegan hot dog in the middle.

How To Make Vegan Corn Dogs

Corn dogs are one of the most delicious comfort foods out there and thankfully, they are easy to make at home. It starts with preparing the fluffy, airy batter. In a bowl, mix together all-purpose flour, corn meal, baking powder, sugar, and seasonings. Then add the wet ingredients: agave, liquid egg substitute, almond milk and vegan ranch. Stir until it makes a cement-like paste.

For this recipe, we are making mini vegan corn dogs so we’ll need 12 wooden skewers. Break them in half and set aside. Next, open the pack of vegan hot dogs (I recommend Lightlife Smart Dogs) and cut each link into thirds – it will make 24 bite-sized pieces.

At this time, start preparing the fryer by pouring 2″ of oil into a pot with high sides. Place on medium-high heat and let it get hot.

When choosing a frying oil, use one with a high smoke point. Great options are: vegetable oil, grape seed oil and avocado oil.

How To Fry Homemade Corn Dogs

As the oil heats up, start assembling the corn dogs. Working with one hot dog chunk at a time, insert the skewer on the end and dip into the batter, coating the entire surface. Don’t worry about little holes that might be showing – when cooked, the batter with expand and puff out. Place the battered corn dogs onto a plate as you work your way through all the hot dogs chunks.

When the oil has heated up, add about 4 of the battered corn dogs into the oil. Carefully place each one into the pot, one at a time, with the skewers facing up. Be mindful as to not overcrowd the pot as adding too many at the same time can cause the corn dogs to stick together. Fry each batch for around 4 minutes, until the exterior is golden brown.

Work in small batches and use paper towels to drain some of the oil from the corn dogs. Serve the corn dogs immediately for the best taste, and don’t forget the condiments!

Vegan corn dogs are a delicious and easy meal, perfect for those comfort food cravings. Serve with Crispy Fried Chicken and Vegan Drumsticks for an over-the-top sampler platter. If you like this recipe, subscribe to receive recipes in your inbox, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

Looking for more easy lunch ideas? Try making the delicious recipes below:

Mini vegan corn dog bites on skewers served on a plate.
Yield: 24 Bite-Sized Pieces

Vegan Corn Dogs

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Vegan corn dogs are the perfect indulgent comfort food. They're fluffy with a hint of sweetness, have a crunch factor and a "meaty" middle.

Ingredients

Dry Ingredients

  • 1 Cup All-Purpose Flour
  • 1 Cup Yellow Corn Meal
  • 1/2 Cup Sugar
  • 4 Teaspoons Baking Powder
  • 1/4 Teaspoon Sea Salt
  • 1/8 Teaspoon Black Pepper
  • 1/8 Teaspoon White Pepper
  • 1 Pack Lightlife Smart Dogs (8 Links)
  • Oil For Frying (I Recommend Vegetable Oil/Avocado Oil or Grapeseed Oil)
  • 12 Wooden Skewers

Wet Ingredients

  • 1/8 Cup Agave
  • 3 Tablespoons Liquid Egg Substitute (I Recommend JUST Egg)
  • 1 + 1/2 Cup Almond Milk
  • 1/2 Cup Follow Your Heart Ranch

Instructions

HOW TO MAKE VEGAN CORN DOGS

  1. To prepare the fluffy, airy batter. In a bowl, mix together all-purpose flour, corn meal, baking powder, sugar, and seasonings. Then add the wet ingredients: agave, liquid egg substitute, almond milk and vegan ranch. Stir until it makes a cement-like paste.
  2. As we are making mini vegan corn dogs, take the 12 wooden skewers and break them in half.Set aside.
  3. Next, open the pack of vegan hot dogs and cut each link into thirds - it will make 24 bite-sized pieces.
  4. At this time, start preparing the fryer by pouring 2" of oil into a pot with high sides. Place on medium-high heat and let it get hot.
  5. Start assembling the corn dogs. Working with one hot dog chunk at a time, insert the skewer on the end and dip into the batter, coating the entire surface. Don't worry about little holes that might be showing - when cooked, the batter with expand and puff out.
  6. Place the battered corn dogs onto a plate as you work your way through all the hot dogs chunks.
  7. When the oil has heated up, add about 4 of the battered corn dogs into the oil. Carefully place each one into the pot, one at a time, with the skewers facing up. Be mindful as to not overcrowd the pot as adding too many at the same time can cause the corn dogs to stick together.
  8. Fry each batch for around 4 minutes, until the exterior is golden brown. Work in small batches and use paper towels to drain some of the oil from the corn dogs.
  9. Serve the corn dogs immediately for the best taste, and don't forget the condiments!

Notes

  • When choosing a frying oil, use one with a high smoke point. Great options are: vegetable oil, grape seed oil and avocado oil.
  • The leftover batter is perfect for making another batch of corn dogs or making deliciously crispy onion rings.

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Nutrition Information

Yield

8 Servings

Serving Size

3 Pieces

Amount Per Serving Calories 140Total Fat 2.5gSodium 480mgCarbohydrates 24gSugar 7gProtein 8g

Did You Make This Recipe?

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Easy vegetarian macaroni salad in a bowl with wooden serving spoon.

Macaroni Salad

No cookout is complete without macaroni salad. It’s a classic comfort food dish perfect for warm summer months and lazy afternoons in the backyard.

This recipe features fresh bell peppers, crunchy celery, red onion and carrots, tossed in a vegan mustard-mayo-vinegar sauce. Spread it in a sandwich, eat it on a bagel, roll it in a tortilla or make a bowl by itself.

How To Make Macaroni Salad

Classic macaroni salad is made with elbows pasta but feel free to use another type. Start by filling a large pot with water and setting it to high heat. Add a few pinches of salt to the water and allow it to come to a boil. When the water reaches a rolling boil, add the pasta to the pot and stir. Cook accordingly to the instructions on the packaging. When the pasta is done, strain and rinse under cold water for 30 seconds. Set aside.

Next, for the fresh components, chop the green bell pepper, celery stalks, carrots, garlic, red onion and fresh parsley with a fine dice. Keep the ingredients looking uniform by cutting them the same size. When the fresh ingredients are chopped, put them in a large mixing bowl along with the cooked pasta.

For the delicious sauce, mix in the vegan mayonnaise, red wine vinegar, brown mustard, onion salt, salt and pepper to the bowl. Mix to combine everything together and place in the fridge for a few hours before serving. To add an extra level of flavor, garnish with fresh dill.

Placing the macaroni salad in the fridge will allow the flavors to absorb and give the vegetables time to soften.

This macaroni salad will be a hit at your next cookout, backyard BBQ or family gathering. Or, if you’re feeling a little selfish, keep it all to yourself. Either way, serve with my Crispy Fried Chicken for a delicious meal. If you like this recipe, subscribe to receive recipes in your inbox, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

Looking for more easy lunch ideas? Try making the delicious recipes below:

Easy vegetarian macaroni salad in a bowl with wooden serving spoon.
Yield: 8 Servings

Macaroni Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Classic macaroni salad is a go-to dish for barbecues, grilling cookouts and lazy summer days. Make this delicious all American recipe.

Ingredients

  • 16 oz. Uncooked Elbow Pasta
  • 1 Green Bell Pepper
  • 3 Carrots
  • 3/4 Red Onion
  • 3 Garlic Cloves
  • 2 Tablespoons Chopped Fresh Parsley
  • 1/2 Cup Vegan Mayonnaise (I Recommend Follow Your Heart Vegenaise)
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Brown Mustard
  • 2 Heaping Teaspoons Trader Joe's Onion Salt
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • Fresh Dill To Garnish

Instructions

HOW TO MAKE VEGAN MACARONI SALAD

  1. Start by filling a large pot with water and setting it to high heat. Add a few pinches of salt to the water and allow it to come to a boil. When the water reaches a rolling boil, add the pasta to the pot and stir. Cook accordingly to the instructions on the packaging.
  2. When the pasta is done, strain and rinse under cold water for 30 seconds. Set aside.
  3. Next, for the fresh components, chop the green bell pepper, celery stalks, carrots, garlic, red onion and fresh parsley with a fine dice. Keep the ingredients looking uniform by cutting them the same size.
  4. When the fresh ingredients are chopped, put them in a large mixing bowl along with the cooked pasta.
  5. To make the sauce, mix in the vegan mayonnaise, red wine vinegar, brown mustard, onion salt, salt and pepper to the bowl.
  6. Mix to combine everything together and place in the fridge for a few hours before serving. To add an extra level of flavor, garnish with fresh dill.

Notes

Placing the macaroni salad in the fridge will allow the flavors to absorb and give the vegetables time to soften.

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Nutrition Information

Yield

8

Serving Size

1/8 Batch

Amount Per Serving Calories 240Total Fat 5.5gSodium 143mgCarbohydrates 42gFiber 3gSugar 1gProtein 7g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Chicken salad smothered on an everything bagel with pickled onions.

Chicken Salad

Vegan chicken salad is a classic comfort food dish. It’s got chopped vegan chicken mixed with crunchy celery, red onion and green onion, all tossed in a light mayo-vinegar sauce. Spread it in sandwiches, on bagels, wrap it up in a tortilla or eat a bowl by itself.

This recipe for chicken salad tastes like the one sold at Whole Foods – Making it yet another reason why you have to try making this recipe for yourself!

How To Cook Vegan Chicken For Chicken Salad

This chicken salad recipe is going to be the easiest thing you make all week! It all starts with flavorful chopped chicken. Gardein Chick’n Strips are my go-to chicken substitute for this recipe. Start by chopping the strips into small chunks.

To get a beautiful sear on the chicken, get a frying pan on medium-high heat and add a splash of olive oil. When the oil is hot, add the chicken. Next, generously sprinkle the chicken with a blend of delicious spices – we’re talking about; garlic powder, onion powder, celery salt, smoked paprika, black pepper and salt. Cook the chicken until it starts to get brown and develop char marks. Just before it’s ready to come off heat, squeeze the juice of one lemon onto the chicken. Move into a bowl and allow to cool.

Make sure the cooked chicken is completely cooled before it’s added to the other ingredients. This will stop the mayo from becoming warm and runny.

How To Make Chicken Salad

For the fresh components of this salad we’ll need celery stalks, green onion, red onion and fresh parsley. Finely chop the vegetables with a fine dice so all the ingredients look uniform. Put the chopped ingredients into a mixing bowl and add the cooked Chick’n Strips (make sure it’s cool). To the bowl, add 1/4 cup of mayonnaise, 1 tablespoon of apple cider vinegar and 1/2 teaspoon of black pepper. Mix to combine everything together. When you’re done, you’ll have delicious chicken salad to spread on everything.

Chicken salad is best served chilled so keep it in the fridge until you’re ready to serve. Smother this chicken salad on a bagel and pair with a side of Authentic Greek Salad for a filling lunch. If you make this recipe, leave a review below and don’t forget to tag @PlantBasedDogGuy on Instagram.

Looking for more easy lunch ideas? Try making the delicious recipes below:

Heaping bowl of crunchy chicken salad garnished with fresh parsley.
Yield: 4 Servings

Chicken Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This recipe features chopped vegan chicken mixed with crunchy celery, red onion and green onion, all tossed in a light mayo-vinegar sauce.

Ingredients

Spice Blend

  • Garlic Powder
  • Celery Salt
  • Onion Powder
  • Salt
  • Black Pepper
  • Smoked Paprika
  • 10 oz. Gardein Chick'n Strips
  • Extra Virgin Olive Oil
  • 1 Lemon
  • 2 Celery Stalks
  • 1/4 Red Onion
  • 2 Green Onions
  • Fresh Parsley
  • 1/4 Cup Vegan Mayonnaise (I Recommend Follow Your Heart)
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Teaspoon Black Pepper

Instructions

HOW TO MAKE VEGAN CHICKEN SALAD

  1. Start by chopping the strips into small chunks.
  2. Get a frying pan on medium-high heat and add a splash of olive oil. When the oil is hot, add the chicken to the pan.
  3. Next, generously sprinkle the chicken with the blend of delicious spices in the order listed. Cook the chicken until it starts to get brown and develop char marks.
  4. When just about done, evenly squeeze the juice of one lemon over the browned chicken chunks.
  5. Cook for a minute or two longer so that the lemon juice cooks off and the chicken looks crispy. Move into a bowl and allow to cool. For quicker cooling, place in the fridge.
  6. Next, finely chop the celery stalks, green onion, red onion and fresh parsley into a fine dice so all the ingredients look uniform.
  7. Place the chopped ingredients into a mixing bowl and add the cooked Chick'n Strips (make sure it's cool).
  8. To the bowl, add 1/4 cup of mayonnaise, 1 tablespoon of apple cider vinegar and 1/2 teaspoon of black pepper. Mix to combine everything together.

Notes

Make sure the cooked chicken is completely cooled before it's added to the other ingredients. This will stop the mayo from becoming warm and runny.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4 Servings

Serving Size

1/4 Batch

Amount Per Serving Calories 185Total Fat 14gSodium 315mgCarbohydrates 3.5gProtein 12g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

A plate of crispy deep fried vegan egg rolls with a vegetable and noodle filling.

Vegan Egg Rolls

For many people, vegan egg rolls are a guilty pleasure. It’s got plenty of that deep-fried goodness that we all occasionally crave. But egg rolls don’t have to be a delicious food item only ordered at restaurants – It’s easy enough to make at home.

These egg rolls are crunchy, crispy and a good vehicle for a melange of vegetables. In the filling you’ll find veggies simmered in a flavorful soy sauce broth, rolled alongside glass noodles for a satifying bite.

How To Make The Egg Roll Filling

The delicious filling is made using onion, garlic, shredded cabbage, carrots and green onion. Once all the vegetables are cut, put a large pot on medium heat and add 6 tablespoons of extra virgin olive oil. Start by frying the garlic until it starts to brown. After five minutes add the carrots and onions to the pot.

Stir to keep the vegetables from burning. After 10 minutes, add the shredded cabbage and green onions. Deglaze the pan with soy sauce. Immediately after, add 6 cups of water and 6 teaspoons of Better Than Bouillon No Chicken Base. Stir until well combined. Once cooked, remove the pot off heat and drain the vegetables in a large colander. This will allow the filling to cool and lose any excess moisture. Remember to place a bowl underneath so that you can keep all of the lovely juices for future use as a vegetable stock!

How To Make Glass Noodles

Glass noodles, also known as cellophane noodles, are a type of transparent noodle made from a starch ingredient and water. They cook very quickly and when used in egg rolls, add a nice bite of texture into the dish. To cook the noodles, fill a pot with water and place on high heat. When the water reaches a rolling boil, drop the cellophane noodles in and cook until they take on a glass-like appearance (around 3 minutes). Immediately remove the noodles from the hot water and place into a bowl.

As the glass noodles cool, they become sticky and harder to work with. Make the noodles immediately before you’re ready to roll them into the wrappers.

How To Roll Egg Rolls

Rolling the egg rolls takes a little practice. The first few may turn out a less than perfect – but that’s okay, they’ll still taste great. Start by positioning the egg roll wrapper in a diamond-shape orientation to your body. To get the neatest roll, place the vegetable filling in the bottom 1/3 of the wrapper. Take a handful of the glass noodles and line it up against the vegetable filling.

Next, tuck the bottom of the wrapper towards the filling until it’s snuggly enveloped. Moisten the edges with a little bit of water to help seal the roll. Next, fold in either side of the wrapper as close to the filling as possible. Press the edges down. Continue to roll up the rest of the filling away from you and moisten the last edge with more water to get a tight seal. Set aside and continue rolling the egg rolls until no filling remains.

How To Cook Egg Rolls

Once the egg rolls are ready to be cooked, prepare a pot to fry them in. Place the pot on medium heat and fill it with enough vegetable oil to cover the top of an egg roll. When the oil heats up to around 375°F, it is ready for frying in. If you are not using a thermometer, test the water by dropping a little water into the oil – If it sizzles, the oil is ready.

Next, place a few egg rolls into the oil and fry until they are golden. Each egg roll will take around 3 minutes on each side, 6 minutes in total. Cook the egg rolls in small batches, making sure to not overcrowd the pan. Drain any excess oil from the egg rolls on plate lined with paper towels.

Serve the egg rolls with apple cider vinegar for a quick and easy dipping sauce. The acidity is a needed contrast to the fried flavors.

These vegan egg rolls can be made at home whenever the craving hits. It’s healthier than the egg rolls served at restaurants and better for you because it doesn’t have any secret ingredients. For the best taste, serve the egg rolls immediately after frying the crunchiest texture, and don’t forget to add a dipping sauce for extra flavor.

Want an Asian inspired lunch? Pair these egg rolls with Blistered Shishito Peppers and Hoisin Glazed Eggplant. If you make this recipe, leave a review below and don’t forget to tag @PlantBasedDogGuy on Instagram.

Looking for more easy lunch ideas? Try making the delicious recipes below:

Golden plant based asian egg rolls on a plate.
Yield: 24 Egg Rolls

Vegan Egg Rolls

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Crispy, crunchy and golden, these egg rolls are stuffed with stir fried vegetables and glass noodles for added texture and big flavor.

Ingredients

  • 6 Tablespoons Extra Virgin Olive Oil
  • 3 Large Carrots
  • 6 Large Garlic Cloves
  • 1 Onion
  • 4 Cups Shredded Cabbage
  • 2 Green Onions
  • 6 Cups Water + 6 Teaspoons Better Than Bouillon No Chicken Base
  • 6 Tablespoon Reduced Sodium Soy Sauce
  • 4 oz. Glass Noodles (Cellophane Noodles)
  • 1 lb. Freida's Eggroll Wrappers (24 Count)
  • Vegetable Oil For Frying

Instructions

HOW TO MAKE THE VEGETABLE FILLING

  1. Peel and julienne the carrots.
  2. Peel the garlic and mince.
  3. Peel the onion and cut into a similar size as the carrots.
  4. If using a whole cabbage, cut into shreds. If using shredded cabbage, wash 4 cups worth.
  5. Wash the green onions and slice the whole stalk into thin rings.
  6. Put a large pot on medium heat and add 6 tablespoons of extra virgin olive oil.
  7. Start by frying the garlic until it starts to brown. After five minutes add the carrots and onions to the pot. Stir to keep the vegetables from burning.
  8. After 10 minutes, add the shredded cabbage and green onions.
  9. Deglaze the pan with the soy sauce.
  10. Immediately after, add 6 cups of water and 6 teaspoons of Better Than Bouillon No Chicken Base. Stir until well combined.
  11. Once cooked, remove the pot off heat and drain the vegetables in a large colander. This will allow the filling to cool and lose any excess moisture. Remember to place a bowl underneath so that you can keep all of the lovely juices for future use as a vegetable stock!

HOW TO MAKE THE GLASS NOODLES

  1. To cook the noodles, fill a pot with water and place on high heat. When the water reaches a rolling boil, drop the cellophane noodles in and cook until they take on a glass-like appearance (around 3 minutes).
  2. Immediately remove the noodles from the hot water and place into a bowl.

HOW TO ROLL EGG ROLLS

  1. Start by positioning the egg roll wrapper in a diamond-shape orientation to your body.
  2. To get the neatest roll, place the vegetable filling in the bottom 1/3 of the wrapper. Take a handful of the glass noodles and line it up against the vegetable filling.
  3. Next, tuck the bottom of the wrapper towards the filling until it's snuggly enveloped. Moisten the edges with a little bit of water to help seal the roll.
  4. Next, fold in either side of the wrapper as close to the filling as possible. Press the edges down.
  5. Continue to roll up the rest of the filling away from you and moisten the last edge with more water to get a tight seal. Set aside and continue rolling the egg rolls until no filling remains.

HOW TO FRY EGG ROLLS

  1. Place a pot on medium heat and fill it with enough vegetable oil to cover the top of an egg roll. When the oil heats up to around 375°F, it is ready for frying in. If you are not using a thermometer, test the water by dropping a little water into the oil - If it sizzles, the oil is ready.
  2. Next, place a few egg rolls into the oil and fry until they are golden. Each egg roll will take around 3 minutes on each side, 6 minutes in total.
  3. Cook the egg rolls in small batches, making sure to not overcrowd the pan. Drain any excess oil from the egg rolls on plate lined with paper towels.
  4. Serve the egg rolls immediately for the biggest crunch.

Notes

Serve the egg rolls with apple cider vinegar for a quick and easy dipping sauce. The acidity is a needed contrast to the fried flavors.

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Nutrition Information

Yield

12 Servings

Serving Size

2 Egg Rolls

Amount Per Serving Calories 200Total Fat 8gSodium 815mgCarbohydrates 30gFiber 1gSugar 1gProtein 5.5g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Two juicy vegan spicy sausage burgers on pretzel buns, served on a wooden board.

Spicy Sausage Patties

Vegan meats can sometimes contain unnecessary and highly processed ingredients. Take a break from store-bought plant based meats and make your own with my spicy sausage burger recipe.

These patties have got an incredibly meaty mouth-feel and robust flavors with a hint of spice. It’s simple to make and once prepared, stores in the fridge for quick cooking. Enjoy it as a burger, use in wraps or crumble it in soups.

How To Make Homemade Sausage Burger Patties

Making homemade sausage patties is one of my biggest food accomplishments to date. They’re juicy, meaty, delicious and 100% made from scratch. To get the most authentic sausage patties, I use a combination of 15 ingredients to build depth of flavor. Start the base by mashing great northern white beans and chipotle peppers in adobo together until smooth. Follow this up by adding Better Than Bouillon No Chicken Base and water. Next, add the other ingredients into the bowl, except the wheat gluten flour.

Stir until nicely mixed. Once smooth, add the wheat gluten flour and knead until a dough is formed. Continue to knead the dough until you begin to feel the gluten fibers forming – you’ll start to feel resistance while working with the mixture. Now the dough is ready to be shaped into burger patties. Form discs from the dough mixture and wrap each individual patty in aluminum foil. This batch will make around 9 burger-sized sausage patties.

Once wrapped, steam the patties for 40 minutes and when done, place immediately in the fridge for about an hour. When you’re ready to cook the sausage patties, lightly brown each side in a frying pan and serve.

The process of steaming and then refrigerating the sausage mixture allows the patties to retain their shape. For added flavor, allow the patties to chill overnight in the fridge.

Pair this sausage patty recipe with a soft vegan burger bun, sautéed peppers, onions and dollops of this Cheesy Mozzarella Sauce for a healthy plant based lunch. If you make this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more comfort food dishes, try these recipes:

Two juicy vegan spicy sausage burgers on pretzel buns, served on a wooden board.
Yield: 9 Patties

Spicy Sausage Burger Patties

Prep Time: 5 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Follow this simple recipe for homemade vegan sausage burger patties made with great northern beans and a blend of delicious spices.

Ingredients

  • 1 Can Great Northern Beans (Drain & Rinse)
  • 7 oz. 1 Can Chipotle Peppers in Adobo (I Recommend La Costena)(Mince Finely)
  • 1 Teaspoon Better Than Bouillon No Chicken Base + 1 Cup Water
  • 3/4 Cup Nutritional Yeast
  • 1/2 Teaspoon Liquid Smoke
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Thyme
  • 1 Teaspoon Smoked Paprika
  • 2 Teaspoons Fennel Seeds
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1/2 Tablespoon Oregano
  • 2 Tablespoons Soy Sauce
  • 2 Cups Vital Wheat Gluten Flour (I Recommend Bob's Red Mill)

Instructions

HOW TO MAKE VEGAN SPICY SAUSAGE PATTIES

  1. In a large bowl, start the base by mashing great northern white beans and the minced chipotle peppers in adobo, until smooth.
  2. Follow this up by adding Better Than Bouillon No Chicken Base and water.
  3. Next, add the other ingredients into the bowl, except the wheat gluten flour.
  4. Stir everything together until nicely mixed. Once smooth, add the wheat gluten flour and knead until a dough is formed.
  5. Continue to knead the dough until you begin to feel the gluten fibers forming - you'll start to feel resistance while working with the mixture.
  6. Now the dough is ready to be shaped into burger patties. Form discs from the dough mixture and wrap each individual patty in aluminum foil. This batch will make around 8 burger-sized sausage patties.
  7. Prepare a large pot with a steam basket on the stove. Steam the patties for 40 minutes and when done, place immediately in the fridge for about an hour.
  8. When you're ready to cook the sausage patties, lightly brown each side in a frying pan and serve.
  9. To follow the pictured serving suggestion, serve the burgers with sautéed pepper and onions, and generous helpings of this Mozzarella Cheese Sauce Recipe, on a toasted pretzel bun.

Notes

The process of steaming and then refrigerating the sausage mixture allows the patties to retain their shape. For added flavor, allow the patties to chill overnight in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

9 Patties

Serving Size

1 Patty

Amount Per Serving Calories 176Total Fat 1gSodium 270mgCarbohydrates 14gFiber 3gProtein 27g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Oven baked scalloped potatoes layered with onions and cheese.

Vegan Scalloped Potatoes

Vegan scalloped potatoes aren’t just a side dish to enjoy over the holidays. They’re a nutritious and easy meal to pull off any day of the week. Layered potatoes, sauteed onion and a creamy cheese sauce come together for an explosion of flavor with a melt-in-your-mouth texture.

These potatoes are buttery and soft and get their craveable cheesy taste from a homemade butternut squash sauce.

How To Make The Cheesy Sauce

The cheese sauce is based on my Creamy Nacho Sauce. It’s made with 9 ingredients and is versatile enough to smother on anything.

To make the sauce the perfect consistency for vegan scalloped potatoes, heat up 2 1/2 cups on the stove and simply thin it out with 1/2 cup of plant based milk, vegan butter and Better Than Bouillon No Chicken Base. This sauce will take the scalloped potatoes to an entirely new level.

How To Prepare The Potatoes

It doesn’t matter what type of potatoes you use in this dish. I use yellow potatoes but use whatever variety you have on hand. The recipe will still turn out delicious!

For the best results, peel the potatoes, slice into thin discs and place into an ice bath. Keeping the potatoes in the ice bath will prevent them from browning while the other potatoes are being prepared.

Get buttery soft potatoes by bringing a large pot of water to a boil. Add the potatoes and allow the water to once again reach a boil. Let the potatoes cook for 5 minutes and then strain them from the water.

To cut down prep time, I use a mandoline to slice the potatoes. If you haven’t thought about investing in one, I highly recommend it to save time and to get nice uniform cuts. I like using this Benriner Mandoline.

Before baking the potatoes, boil for 5 minutes to achieve a buttery soft texture.

How To Make Vegan Scalloped Potatoes

Preheat the oven to 375°F and grease a baking dish with vegan butter. As the oven heats up, thinly slice one yellow onion. Get a pan set to medium heat on the stove, add a splash of extra virgin olive oil and sauté the onions until they are soft and browned, around 5 minutes. Remove the onions off heat and set aside.

Start assembling the dish by placing half of the potatoes into the baking dish. Using a spatula, gently pat the potatoes down flat. Layer the onions on top and pour half of the cheese sauce into the baking dish. Next, add the rest of the potatoes, distributing them evenly in the baking dish. As the last step, spread the remaining cheese sauce over everything, using the spatula to smooth any lumps and bumps. Bake for 35 mins and finish off by broiling for a crisp brown top.

For the best flavor, these cheesy scalloped potatoes are best served piping hot – when the creaminess of the cheese sauce really comes through. It also reheats nicely the next day and can be stored in the fridge for several days.

Try making scalloped potatoes for your next family meal and leave a review below. Don’t forget to tag @PlantBasedDogGuy on Instagram.

Oven baked scalloped potatoes layered with onions and cheese.
Yield: 6 Servings

Scalloped Potatoes

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Flavorful, cheesy and buttery vegan scalloped potatoes baked to perfection. Enjoy as a side dish or main meal for the whole family.

Ingredients

Cheese Sauce

  • 1 Medium Sized Butternut Squash
  • 6 Tablespoons Nutritional Yeast
  • 6 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Apple Cider Vinegar
  • 4 Tablespoons Soy Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Sea Salt
  • 2 Tablespoons Sriracha Sauce (less or more depending on spice level)
  • 1/2 Cup Coconut Milk

Scalloped Potatoes

  • 2 1/2 Cups Cheese Sauce
  • 1/2 Cup Plant Based Milk (I used cashew milk but feel free to use any type.) 
  • 1 Teaspoon Better Than Bouillon No Chicken Base
  • 2 Tablespoons Plant Based Butter + More For Greasing Baking Dish
  • 4 - 5 Medium Sized Yellow Potatoes
  • 1 Yellow Onion

Instructions

HOW TO MAKE THE CHEESE SAUCE

  1. Peel and roughly cube the butternut squash.
  2. Put a medium sized pan on the stove. Set to medium-high heat and add extra virgin olive oil. When the pan is hot, add the butternut squash and sauté until soft. As the squash is sizzling, season with salt and pepper.
  3. Once the butternut squash is soft, around 8 minutes, (you'll see char marks on the outside of the cubes), put in a blender.
  4. Add all the other ingredients into the blender and mix until a smooth cheese sauce develops.
  5. Reserve 2 1/2 cups of the cheese sauce and put into a saucepan. Place on low heat. Add 1/2 cup plant based milk, 2 tablespoons of plant based butter and Better Than Bouillon No Chicken Base.
  6. Stir and simmer until nicely mixed. Turn off heat and set aside.

HOW TO PREPARE THE POTATOES

  1. Prepare an ice bath for the potatoes. Do this by filling a large container with ice and cold water.
  2. Start by working on one potato at a time. Peel off the skin and then slice into thin discs. Add them to the ice bath as you go. If using a mandoline, slice the potatoes to a thickness of 1/8".
  3. Set a large pot filled with water on high heat. When the water is at a rolling boil, strain the potatoes and add them into the pot.
  4. Allow the water to once again reach a boil. Let the potatoes cook for 5 minutes and then strain them from the water.
  5. Preheat the oven to 375°F and grease a baking dish with vegan butter.
  6. As the oven heats up, thinly slice one yellow onion.
  7. Get a pan set to medium heat on the stove, add a splash of extra virgin olive oil and sauté the onions until they are soft and browned, around 5 minutes. Remove the onions off heat and set aside.
  8. Start assembling the scalloped potatoes by placing half of the potato discs into the baking dish. Using a spatula, gently pat the potatoes down flat.
  9. Layer the onions on top and pour half of the cheese sauce into the baking dish.
  10. Next, add the rest of the potatoes, distributing them evenly in the baking dish.
  11. As the last step, spread the remaining cheese sauce over everything, using the spatula to smooth any lumps and bumps.
  12. Bake in the oven for 35 mins at 375°F. To get a crisp and browned top, finish off by broiling for 3 minutes.
  13. Serve while the scalloped potatoes are hot.

Notes

Before baking the potatoes, boil for 5 minutes to achieve a buttery soft texture.

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Nutrition Information

Yield

6

Serving Size

1/6

Amount Per Serving Calories 205Total Fat 11gSodium 273mgCarbohydrates 24gFiber 1.5gProtein 5g

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