Baked Vegan Corndogs

Name: Baked Vegan Corndogs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 teaspoon baking powder; 0 teaspoons black pepper; 6 whole tofu dogs; 0 teaspoons dry mustard (powder); 1 teaspoon ener-g-egg replacer; 1 dash a of garlic powder; 1 dash a of onion powder; 0 teaspoons paprika; 1 Tbsp raw sugar; 1 teaspoons salt

Baked Vegan Corndogs is a gluten free and vegan hor d'oeuvre. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 27g of protein, and 11g of fat. This recipe serves 6. If you have salt, a dash of onion powder, mustard, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

Mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it's not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits your Twinkie pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it's evenly coated. If using a Twinkie pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it's covered. Repeat.

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Dip