Vegan Corn Dogs
These Vegan Corn Dogs are a nostalgic treat that remind me of summer fairs. I love how easy they are to whip up and enjoy with a side of mustard or ketchup.
Growing up, corn dogs were a summer staple at fairs and festivals, and I always looked forward to indulging in them.
This vegan version brings back those memories while keeping it completely plant-based.
It’s so much fun to make these at home and impress my friends with a healthier twist on a classic favorite.
Plus, they’re baked instead of fried, which makes them even better for you!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using almond almond milk, but any unsweetened plant almond milk works great here. You can also swap out the vegan hot dogs for your favorite plant-based vegan sausage or even grilled veggies for a twist!
Tips & Notes
- •I often make a double batch and freeze half for quick snacks later on - just reheat in the oven for a few minutes.
- •Feel free to experiment with spices in the batter; a sprinkle of smoked paprika can add a nice depth.
Recipe Variations
- •Sometimes, I add a bit of nutritional yeast to the batter for a cheesy flavor.
- •You could also stuff the hot dogs with a bit of vegan cheese before dipping for an extra surprise!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven to keep them crispy!
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just use a gluten-free all-purpose flour blend instead of regular flour.
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These Vegan Corn Dogs are a nostalgic treat that remind me of summer fairs. I love how easy they are to whip up and enjoy with a side of mustard or ketchup.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper.
- 3
In a separate bowl, combine the maple syrup and plant almond milk, then mix well.
- 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick but pourable.
- 5
Take each vegan hot dog and coat it lightly with cornstarch to help the batter stick.
- 6
Insert a wooden skewer into each hot dog, making sure it goes in about halfway.
- 7
Dip each hot dog into the batter, allowing excess to drip off, then place it on the prepared baking sheet.
- 8
Drizzle a bit of olive oil over each corn dog to help them crisp up in the oven.
- 9
Bake for about 25 minutes, turning them halfway through, until they are golden brown and slightly crispy.
- 10
Let them cool for a few minutes before serving with your favorite dipping sauces!
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