Veggie Dogs

Ingredients for 6 servings:

• 70 g green spelt meal
• 70 g cereal flakes (multigrain muesli flakes)
• 70 g peas, green, from the can
• 10 g flaxseed
• 1 clove(s) garlic
• 2 tsp vegetable stock powder
• 1 tsp curry
• 1 tbsp tomato paste
• 1 pack of puff pastry, vegan
• Tomato ketchup
• Mustard
• Mayonnaise, vegan
• Pickled gherkin(s) in slices
• fried onions

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

vegan, party, hot dog

Grind the multigrain muesli flakes and flaxseed into flour in a blender and place in a small saucepan. Then, finely chop the garlic clove and mix it with a little water in the blender. Add the peas and fill with water until the peas are completely covered. Puree the peas. Add the green spelt groats, pea puree, and vegetable stock powder to the pan with the muesli flour and mix well. Add more water and stir until the mixture has absorbed the liquid and only a little more liquid is visible. Heat the mixture on high until it begins to boil, then remove from the heat, stirring constantly to prevent it from burning. Let it simmer for 10 minutes in a covered pan. Stir in the tomato paste and curry powder and mix well. Then chill in the refrigerator for at least half an hour. The mixture can now be formed into patties. Scoop out six portions, each weighing approximately 50g. Form them into sticks with wet hands. The remaining mixture can be shaped as desired for frying (e.g., into a burger patty). Now fry the sticks on each side at medium heat for 3-4 minutes each and let them cool on kitchen paper. Finally, the veggie dogs are ready to be “built.” First, pat the pickles dry with a kitchen paper towel and slice them beforehand if necessary. Then remove the puff pastry from the refrigerator, immediately roll it out, and use. Cut the dough into six roughly equal-sized rectangles. Now put a little ketchup on each piece, place one of the sticks on top, spread mustard on it, place a cucumber slice on top, spread vegan mayo on it, and carefully add fried onions. Then fold the pastry parcels closed. First, fold one of the long sides over the contents, moisten the opposite edge with a little water, and fold it into a roll. Then seal the two open ends. Now brush all the seams with a little more water and seal them tightly. Finally, make three slits in the tops of each pastry parcel. Bake in a preheated oven at 200°C (convection oven) for about 18 minutes (or follow the instructions on the puff pastry package). Then let them cool for about 15 minutes for the best flavor. These veggie dogs are perfect for a cold buffet and can be prepared a few days in advance.