Food & Recipes
It's always a pleasure having Jessica Jarmer teach us how to make delicious vegan food at home, but this class was extra DELICIOUS - we made vegan hot dogs and vegan coleslaw. The hot dogs are perfect for summer barbecues with their smoky flavor, and the coleslaw was a healthy alternative with all plant-based ingredients, including a homemade cashew mayo. YUM!   Missed the class? No problem -- we have the recipe for you below. Want to attend a future class? Visit our News & Events page to see what's on the calendar. Now without further ado, vegan hot dogs: Vegan "Hot-dogs" Ingredients
  • 1 package of tofu, drained
  • 2/3 cup vital wheat gluten
  • 1/4 fine cornmeal
  • 1 tbsp. tapioca flour
  • 2 tbsp. flavorless oil (we used sunflower oil)
  • 3/4 tsp. liquid smoke
  • 1 date
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1/2 tsp mace
  • 1/2 tsp mustard powder
  • 1 Tbsp. beet juice
  1. Mix all of the ingredients into a blender until well incorporated.
  2. Take eight pieces of parchment paper and roll the dough into eight equal logs. Twist the ends of each piece.
  3. Then take each piece and roll it into heavy duty aluminum foil,again twist the ends to seal the hot dogs.
  4. Place in a steamer basket and steam for 50- 60 minutes.after its done steaming allow to cool before handling.
Vegan Cole Slaw Ingredients
  • 2 cups green cabbage shredded
  • 1 cup red cabbage shredded
  • 1 cup carrot, shredded
Vegan Mayo
  • 1 tsp. celery seed
  • 1 cup raw cashews
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. mustard powder
  • 1 tsp. sea salt
  • 1/2 tsp black pepper
  • 1 pitted date
  • Water
  1. Mix all of the mayo ingredients in a high speed blender until smooth.
  2. In a large bowl, mix all of the vegetables together and pour the dressing over top.
  3. Allow to sit 30 minutes before serving.
Voila! Vegan hot dogs and coleslaw!