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Create tastier versions of vegan junk food classics from the comfort of your home

Fast food recipes

Hot dogs

By David and Stephen Flynn

Serves 8 | Prep 35 mins | Cook 65 mins | Calories 335 (per serving)

1 medium onion

4 garlic cloves

1 tbsp oil, plus extra for frying

150g (5¼oz) tinned butter beans

150ml (5¼fl oz) vegetable stock/water

2½ tbsp tamari/soy sauce

50g (1¾oz) tomato purée

2 tsp smoked paprika

1 tsp ground coriander

1 tsp ground cumin

1 tsp Dijon mustard/wholegrain mustard

½ tsp freshly ground black pepper

½ tsp sea salt

125g (4½oz) vital wheat gluten

30g (1oz) porridge oats

2 tbsp nutritional yeast

1 tbsp ground flax seeds/ground chia seeds


8 small baguettes or hot dog rolls vegan mayo sweet chilli ketchup mustard

1 Peel and finely chop the onion and garlic. Put the oil into a small pan on a high heat, then add the onion and garlic and cook for 2 minutes, stirring regularly. Transfer the onion mixture to a food processor.

2 Drain and rinse the beans and add to the processor along with the vegetable stock, tamari, tomato purée, smoked paprika, coriander, cumin, mustard, black pepper and salt. Blend until smooth.

3 Put the vital wheat gluten into a large mixing bowl along with the oats, nutritional yeast and ground flax seeds, and mix well. Add the contents of the food processor to the bowl and stir until combined. If it seems too dry to come together, add another tbsp or two of vegetable stock. Knead by hand in the bowl for about 2 minutes, until it forms a ball.

4 Place a steamer over a pot of water and bring the water to the boil.

5 In the meantime, cut 8 pieces of tin foil or baking parchment, each about double the length and width of a regular hot dog. Divide the mixture into 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of hot-dog mix between your palms until it’s the right size and shape. Place on the foil or paper and roll it up, pressing lightly, to give an even shape, then fold or twist the ends closed. Repeat with the remaining mix to form 8 vegan hot dogs!

6 Place the hot dogs in the top of the steamer, cover and steam for about 40 minutes. Remove from the heat and allow to cool slightly before unwrapping. If you want to eat them at a later time, you can store them in a covered container in the fridge for up to 3 days.

7 To cook, put 2 tbsp oil in a nonstick frying pan on a high heat, place your hot dogs in the pan and cook, turning constantly, till golden.

8 Serve in a baguette or hot dog roll, with some vegan mayo, sweet chilli ketchup, mustard and kimchi (or any other type of pickles).

This recipe is taken from The Happy Pear by David & Stephen Flynn, published by Penguin Ireland, £16.99.

The recipes on this page are taken from Power Vegan Meals by Maya Sozer, published by Page Street Publishing, £16.99.

Cauliflower mac and cheese

By Maya Sozer

Serves 4 | Prep 30 mins | Cook 40 mins | Calories 864 (per serving)

1 medium cauliflower, cut into florets

1 carrot, chopped

3 tbsp olive oil, divided

6 garlic cloves

450g (1lb) gluten-free macaroni pasta

235ml (8¼fl oz) almond milk

60ml (2fl oz) apple cider vinegar

1 tbsp white miso

30g (1oz) nutritional yeast

70g (2½oz) cashews, soaked

¼ tsp cayenne pepper

1 tsp smoked paprika

½ tsp garlic powder

¼ tsp ground turmeric

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About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!