Is it fair season yet!? I don’t know why I get excited by the fair because I actually hate rides (I’m a wuss), and I don’t really like the games (I have terrible hand-eye coordination), but oooh pretty lights and fair food! So today I’m talking the ultimate of fair foods made a little healthier, a lot more vegan, and at home: Baked Vegan Corn Dogs.
I mean come on, how cute are those?? It took me several tries to get the perfect ketchup squiggle, for optimal cuteness.
Now don’t get me wrong, if I go out on the town I will definitely order french fries, vegan donuts, fried vegan chicken wings, or other yummy fried things because we all know fried food tastes delicious. But at home for my everyday food, I try to keep it a little on the healthier side, so my recipes for French Fries, Chocolate Glazed Donuts, Crispy Buffalo Cauliflower, and today’s recipe, Baked Vegan Corn Dogs are all baked instead of fried.
Don’t fret! No flavours are sacrificed in any of those recipes and these vegan corn dogs are no exception. The crust is slightly different in texture than it would be if you were to buy this treat at a fair, but the crispy, flaky, lightly sweet, seasoned cornmeal crust is so tasty, it tastes like the best cornbread ever is wrapped around your veggie dog. Serve hot out of the oven with ketchup or mustard and oooeee are you in for a treat!
To make Baked Vegan Corn Dogs: in a large bowl whisk together the flour, cornmeal, baking powder, salt, mustard powder, and garlic powder.
Add the softened vegan butter, non-dairy milk, and maple syrup and mix together until it forms a soft dough.
Place the corn dog dough between two large sheets of parchment paper and roll out the dough until it’s about 1/4″ thick. The dough is sticky so using parchment paper will make it easy to roll out and peel up.
Use a knife or pizza cutter to divide the dough into 6 sections that are each large enough to cover a veggie dog. Skewer the veggie dogs then wrap them in the dough. Pinch the back seam of the dough together along the veggie dog and at the top. Cut off any excess dough. Once sealed you can lightly roll the corn dog on the parchment paper to smooth it out for the best look.
Bake 15 to 20 minutes until the bottoms are nicely browned. Serve with ketchup or mustard.
Recipe lightly adapted from The Bakermama and P & G Every Day's recipes for baked corn dogs.
A healthier version of this awesome fair food made at home. Crispy, flaky, lightly sweet, seasoned cornmeal crust is so tasty, it tastes like the best cornbread ever is wrapped around your veggie dog. Serve hot out of the oven with ketchup or mustard and oooeee are you in for a treat!
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 6 tablespoons vegan butter, softened (but not melted)
- 1/4 cup non-dairy milk (such as soy or almond)
- 3 tablespoons maple syrup or agave
- 6 vegan veggie dogs (I used Yves)
- 6 wooden sticks or skewers
- mustard and ketchup for dipping
Preheat oven to 400F (200C). Line a baking sheet with parchment paper. If you are using wooden skewers soak them in water for 10 - 20 minutes so they don't burn.
In a large bowl whisk together the flour, cornmeal, baking powder, salt, mustard powder, and garlic powder. Add the softened vegan butter, non-dairy milk, and maple syrup and mix together until it forms a soft dough.
Place the corn dog dough between two large sheets of parchment paper and roll out the dough until it's about 1/4" thick. The dough is sticky so using parchment paper will make it easy to roll out and peel up. Use a knife or pizza cutter to divide the dough into 6 sections that are each large enough to cover a veggie dog.
Skewer the veggie dogs then wrap them in the dough. Pinch the back seam of the dough together along the veggie dog and at the top. Cut off any excess dough. Once sealed you can lightly roll the corn dog on the parchment paper to smooth it out for the best look. Bake 15 to 20 minutes until the bottoms are nicely browned. Serve with ketchup or mustard.
Bon appetegan!
Sam.
This recipe is genius! I bought a cornbread pan that supposedly you can pour the batter into and then poke the hotdog down inside. Well, it sorta works, but they’re ugly as all get out. I never thought of rolling out the dough and wrapping them in it! I just took mine out of the oven and I am sure they will be delicious. If the batter/dough is any indication, they’re going to be great. These will be excellent for college football parties–GO DAWGS!
Wonderful!! So happy you are enjoying the recipe, Ellen 🙂
Any thoughts on making the corn dog batter with gluten free flour?
I haven’t tried it myself but I have heard good things about Bob’s Red Mill 1 to 1 flour.
This is perfect!! I just ran out of hotdog buns and still have a couple veggy dogs left!! Gonna try this out today
I hope you love it!
Hi Sam. I just made these (they’re still hot), and I’m so glad I put my corn meal to great use. They’re wonderful! 😀 I only had sprouted whole wheat flour on hand, which I read works the same as all-purpose flour. It was a hit! Thank you!
Yay! SO happy you enjoyed them 🙂
Oh and I also want to add that they browned up nicely just like they would fried. We just left them in a little longer.
Wonderful!! Thrilled you loved them so much, Jillian! Thanks for leaving your review 😀
Ok guys- I made these tonight and they were delish!!!! They were not as pretty as Sam’s picture (haha) but were great. ANd the parchment paper to roll out was genius!Thanks so much for something we were all craving.
Wow! what eerie timing. My wife and I rarely eat vegan corn dogs but we just had some at a very vegan friendly bar here in Portland called The Hungry Tiger. They were delicious but these look considerably healthier. We’ll give them a try. Thanks for posting!
Haha, great timing! I hope you enjoy these ones 🙂
Yum! Like others have said, I think you’re a mind reader. One of my kids is a dairy free vegetarian. Before he was dairy free, he would eat the Morningstar farms corn dogs. We just looked for something last week but no vegan options were there. Thank you for this recipe. They look delicious!
I’ve been able to find a replacement for snow everything. The only thing I haven’t found yet is custard pie. I had it when I was a kid and it was my favorite. But it’s all milk, eggs, and sugar! I don’t need it anyway but I loved it!
Oh yay! I hope your son likes them. Hmmm…. custard pie… like the kind with the glazed berries on top?
I never had berries on it, but I just googled and some people do. My mom made the recipe from the 1950s Betty Crocker cookbook. It was almost like baked eggnog-similar flavors.
Ahh yes, I think I know what you’re talking about. I’ve added it to my idea list!
Definitely trying this
Yay!
These look great–though I’d like just a little bit of browning on the outside to make them look more “authentic.” I’m thinking that a bit of baking soda in the dough or mixed with water and brushed over the outside might do the trick . . .
Mine are nicely browned on the bottom, you just can’t see it. Haha. Enjoy!
Can’t wait to try this one! I was thinking about these too the other day . Also- I just made your bbq chickpea ranch salad from your cookbook and it was delicious!!
Yay! Happy you enjoyed it and I hope you enjoy this recipe too 🙂
Hi Sam,
I am so going to try these….as soon as I finish working my way through your amazing cookbook! (which, by the way, I have moved to #1 priority position on my bookshelf.
Thanks for all the great recipes…even my carnivore husband is raving. 🙂
Awwww shucks!! Thank you so much! Thrilled you are loving my book so much 😀
You always seem to post a recipe for something that I’m currently craving and can’t find a mainstream vegan version of it. Thanks for taking the guess work out of veganizing the classics.
Haha! I guess we are craving the same things!! You’re most welcome, Heather, so glad you are enjoying them 🙂
Since I am the only vegan in the house, can these be frozen and reheated later?
As good as they sound, I know I can’t eat all six at once. I didn’t include a rating yet, as I just read the recipe today. But, If it is like your other recipes, it will be a 5 star!!
Hi Judi, I haven’t tried it myself yet, but I think these should freeze fine. I have kept some in my fridge and they reheat fine from cold. You could also adjust the number of servings in the recipe and the measurements will change for you so you can easily make a smaller portion of the recipe. Enjoy!
OK, this is downright bizarre: After seeing (conglomerate-owned, non-vegan) corn dogs at the grocery store two nights ago, and remembering how much I LOVED corn dogs as a kid and those before I was trying to be vegan, I told my wife and kids yesterday that I bet we could make vegan ones if we tried. And then the very next day, you publish this. Sam, you read my mind. Thank you—can’t wait to try them!
You know, this isn’t the first time I have been told I’m a vegan food mind reader… Maybe this is a skill I should focus on more. Let me look into my crystal ball and predict what vegan dish you want to eat next. Hahaha!
Nice!!
So, in the spirit of State Fairs(U.S.) all over our country, will you be developing any deep-fried candy bar on-a-stick treats?
Or, a deep-fried Vegan Twinkie? 😉 Deep-fried vegan bacon wrapped seitan yummies on a stick?
Haha!! I haven’t thought that far ahead, but I like where you’re going with this!
Hi Sam!
Would these work with your (addictive) carrot hot dogs? Can I replace the AP flour with whole wheat pastry flour?
Hi Vinny, yes I think both of those things would work just fine. Just make sure to cook the carrots first so that they aren’t too wet and the cornbread dough will hold on. Enjoy!