Smoky New York Hot Dog
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In the world of street food, few dishes can rival the New York hot dog. Maison Marmite reimagines this iconic snack with a 100% homemade and plant-based version, where every element is carefully crafted: a smoky tofu sausage, cider-caramelized onions, and a soft, lightly toasted bun. This hot dog is more than just a sandwich—it’s an explosion of flavors that combines indulgence and authenticity.
What sets this hot dog apart is the homemade sausage. Unlike store-bought alternatives, this version is made from tofu, smoky spices, and steam-cooking, giving it a tender yet flavorful texture. With a delicate balance of umami, smokiness, and spices, it blends perfectly into the bun, becoming the true star of the dish.
The cider-caramelized onions add a slightly sweet and tangy note that contrasts beautifully with the deep smoky flavor of the sausage. Inspired by culinary traditions from the northeastern United States, these tender onions are reminiscent of barbecue-style toppings and rich, rustic flavors. In just a few minutes, they transform a simple hot dog into a gourmet experience.
Easy to prepare, this Smoky New York Hot Dog is perfect for a casual gathering, a summer barbecue, or a quick meal that doesn’t compromise on taste. Whether you’re a street food lover or simply curious to try a homemade plant-based take on this classic, this recipe promises a delicious and comforting culinary experience.
Smoky New York Hot Dog
Ingredients
1. Smoked Tofu Sausages
To blend
- 200 g firm tofu
- 1 small onion chopped
- 1 garlic clove chopped
- 2 tablespoons sunflower or canola oil
- 100 ml water or vegetable broth
- 2 tablespoons dark soy sauce (or tamari)
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 1 tablespoon nutritional yeast (optional, for umami)
- 1 tablespoon white miso or Dijon mustard
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon grated nutmeg
- 1 pinch Espelette pepper or smoked chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon liquid smoke (or 1 tablespoon lapsang souchong tea infusion)
- 1 teaspoon maple syrup
Flours and starches
- 100 g vital wheat gluten
- 40 g chickpea flour (or blended oat flakes)
- 1 tablespoon cornstarch
2. Cider-Caramelized Onions
- 2 large onions
- 2 tablespoons olive oil
- 5 tablespoons cider
- 1 tablespoon cane sugar
- Salt and pepper to taste
3. Bread and toppings
- 6 vegan hot dog buns
- 6 tablespoons mustard (or more to taste)
Instructions
Prepare the smoked tofu sausages
- Sauté the onion and garlic: Heat 1 tablespoon of oil in a pan and sauté the onion and garlic until soft and slightly golden.
- Blend the base: In a blender, add the firm tofu, sautéed onion and garlic, oil, soy sauce, vinegar, water, tomato paste, miso (or mustard), maple syrup, and all spices. Blend until smooth.
- Prepare the dough: In a mixing bowl, combine the vital wheat gluten, chickpea flour, and cornstarch. Gradually add the blended mixture and mix by hand to form a soft dough.
- Shape the sausages: Divide the dough into 6 portions. Roll each into a sausage shape and wrap them individually in heat-resistant plastic wrap or aluminum foil. Twist the ends tightly to maintain the shape.
- Steam cooking: Place the sausages in a steamer and steam for 40 minutes over medium heat to keep them tender. Let them cool in the refrigerator for 4 hours before consuming or grilling.
- Grill or pan-fry option: Just before serving, grill them in a pan with a little oil for a lightly crispy exterior.
Prepare the caramelized onions
- Peel and finely slice the onions.
- Heat the olive oil in a pan over medium heat. Add the onions, salt, and pepper.
- Sauté, stirring regularly, until they start to brown (about 10 minutes).
- Add the cane sugar and cider, stirring well.
- Let cook over low heat for another 5 minutes until the onions are soft and caramelized. Set aside.
Prepare the buns
- Preheat the oven to 180°C (350°F).
- Place the hot dog buns on a baking sheet and heat for 5 minutes, just until warm and slightly crispy.
Assemble the hot dogs
- Open the hot dog buns and spread mustard inside.
- Place a hot sausage inside each bun.
- Add a generous portion of caramelized cider onions.
- Serve immediately with optional toppings like pickles, fries, or a fresh salad.
Tips and Variations
- Spicy version: Add a dash of hot sauce or whole-grain mustard.
- Extra toppings: Try sliced pickles, sauerkraut, or vegan barbecue sauce.
- Homemade buns: For an even more authentic version, bake your own hot dog buns!
A recipe proposed by Maison Marmite
