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Vegan Pigs in a Blanket, vegan recipe

Vegan Pigs in a Blanket

A homemade seitan take on the party classic. The dogs steam up tender and lightly smoky, then get wrapped in crescent dough and baked hot so the bottoms stay crisp instead of going soggy.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup vital wheat gluten the flour that gives seitan its chew; not the same as all-purpose flour
  • 1/4 cup chickpea flour also sold as besan; it keeps the dogs tender instead of rubbery
  • 3 tablespoons nutritional yeast adds a savory note
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 cup vegetable broth or water with an extra splash of soy sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon liquid smoke optional, for a smoky note
  • 2 cans refrigerated crescent roll dough 8 ounces each, or 1 package (about 14 ounces) vegan puff pastry; look for a brand labeled vegan, since brands vary
  • 1 tablespoon vegan butter melted, or olive oil
  • 1 tablespoon maple syrup for the wash
  • 1 tablespoon sesame seeds or everything bagel seasoning
  • 1/4 cup Dijon mustard for the dip
  • 2 tablespoons maple syrup for the dip

Method
 

  1. Whisk the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl.
  2. In a second bowl, whisk the vegetable broth, soy sauce, tomato paste, olive oil, and liquid smoke if using. Pour the wet mixture into the dry and stir until a shaggy dough forms.
  3. Knead the dough in the bowl for 3 to 4 minutes, until it turns elastic and holds together. It will feel springy and a little wet. Cover it and rest for 10 minutes so the gluten relaxes and the dough is easier to shape.
  4. Divide the dough into 8 equal pieces. Roll each piece into a log about 5 inches long and 3/4 inch thick. Wrap each log tightly in foil, twisting the ends like a candy wrapper.
  5. Set the wrapped logs in a steamer basket over simmering water, cover, and steam for 30 minutes. If you don't have a steamer, set a rack in a large pot with an inch of water and cover it. Unwrap the dogs and let them cool completely, then chill them for at least 20 minutes. This can be done up to three days ahead.
  6. Heat the oven to 400F (200C) and line a baking sheet with parchment paper. Cut each cooled dog in half so you have 16 pieces.
  7. Unroll the crescent dough and separate it into 16 triangles. Roll one triangle around each piece of seitan, starting at the wide end, and place each wrap seam-side down on the sheet with a little space between them.
  8. Stir the melted vegan butter with the maple syrup and brush it over the tops. Sprinkle the sesame seeds evenly over the wraps.
  9. Bake for 14 to 18 minutes, until the pastry is deep golden and the bottoms are crisp. Let them cool on the sheet for a few minutes, then serve with the maple-mustard dip.

Notes

Vital wheat gluten is what makes the seitan dogs work, so this isn't the recipe to swap in all-purpose flour. Different brands of gluten absorb liquid differently, so if the dough feels too dry to come together, add broth a tablespoon at a time, and if it feels sticky, a light dusting of extra gluten will tighten it. The dogs can be steamed and refrigerated up to three days ahead, which is the real time saver here. If you would rather skip the homemade route, the FAQ covers store-bought vegan hot dogs.