With these veggie hot dogs, I’ve pureed the lentils and veggies so they have a finer and more ‘veggie dog’-like texture. The smoked paprika and garlic powder give them that classic hot dog aroma and taste, but they’re full of goodness from pulses and veggies. I’ve made them with plain flour, but gluten-free flour works well if required.
Cook the lentils in the stock for 10 minutes or until tender, then drain.
Meanwhile, heat the oil in a frying pan over a medium heat, then add the onion and sautee for a few minutes until translucent but not browned. Add the grated carrot and sautee for 3-5 minutes until soft.
Add the cooked lentils, carrot mixture, spices, salt and pepper to a food processor and whiz until it’s thick and well combined.
Tip the mixture into a bowl and mix in 3 tablespoons of the flour. Add more flour, a tablespoon at a time, until a thick and manageable consistency. You may not need all of the flour.
Roll into hot dog-like shapes, place on a plate, cover and refrigerate for at least 30 minutes.
Heat 1 tsp of the oil in a frying pan over a medium/low heat and add some of the hot dogs. Fry, gently turning often, until golden. Repeat in batches.