Chipotle Lion’s Mane Mushroom Hot Dog Recipe

This mushroom sausage recipe by Turnip Vegan showcases the amazing versatility of the Lion’s mane in a hugely delicious way.  It does take a little bit of time and effort to make it all come together but the results are worth it. Check out more of Turnip Vegan’s amazing recipes here.

Hot Dog Ingredients

2 cups of chopped lion’s mane mushroom (about 6-7 oz)

1/4 cup nutritional yeast

2 cups + 2 tbsp vital wheat gluten

3 tsp of onion powder

3 tsp of granulated garlic

1 tsp dried rosemary

2 tsp oregano

1 tsp black pepper

1/2 tsp cayenne pepper

2 tsp ground mustard

2 tsp red pepper flakes

1 tsp thyme

1 pinch of salt

1/4 cup blended chipotle with adobo sauce

2 tbsp water

1/4 cup liquid amino

1/4 cup + 1 tbsp coconut oil

Additional Ingredients

Hot dog buns

red bell pepper green bell pepper, white onion, feta, cotija, queso, vegetarian chili, ketchup, BBQ sauce, Carolina mustard sauce, pickles, pickled jalapeños, cilantro, etc… 

Or try sautéing your  onions and peppers for that true ‘street fair’ feel

Directions

Harvest lion’s mane. Use a brush to remove any substrate or dirt.

Chop lion’s mane into tiny pieces and place to the side.

Mix nutritional yeast, vital wheat gluten, onion, garlic, rosemary, oregano, black pepper, cayenne pepper, ground mustard, red pepper flakes, thyme, and salt in a bowl.

In a blender, combine chipotle peppers in adobo, water, liquid amino, and melted coconut oil. Blend until smooth.

Add the chipotle liquid to the dry mixture. Mix and knead the dough together until it starts to toughen up. If the dough is too liquidy, add a bit of vital wheat gluten until the dough is well combined. You want the liquid to be absorbed and all of the powder to appear moist. The dough should no longer be sticky.

Preheat the steamer pan or bamboo steamer

Split mushroom dough into 6 to 7 pieces and roll tightly into parchment paper to create a hot link or sausage shape.

Steam hot dogs for 20-25 minutes on medium heat. Flip halfway through. If you are not serving immediately, store hot dogs in the refrigerator, wrapped in parchment paper, in a sealed container to prevent drying for up to 3 days. 

Unwrap hot dogs and brush with avocado oil. In a pan drizzled with a bit more oil, gently sear the sausages a minute our two on all sides until nicely browned. 

Build and dress your hot dog to your liking.  Enjoy!