Gluten-Free Veggie Dogs

Think of a world where vegan hot dog's main ingredients are potatoes, beets, carrot, and sweet potatoes with some plant-based flours and spices. Imagine that, a veggie dog that has real veggies in it!

Yes, that’s the one I’ll pick too! It does take some effort, but you could make a double or triple batch and be set for the whole summer.

These Gluten-Free Vegan Hot Dogs are also soy-free, nut-free, and have no refined oil or sugar. 



Vegetable Ingredients

  • 1½ cups water
  • 2 cups Idaho® russet potatoes, peeled and chopped
  • 1½ cups red beet, peeled and cut small
  • 1 cup carrot, peeled and chopped
  • 1 cup sweet potato, peeled and chopped

Dry Ingredients

  • ½ cup brown rice flour
  • ½ cup teff flour
  • ½ cup oat flour
  • ½ cup tapioca starch (can use potato starch or arrowroot)
  • ¼ cup nutritional yeast
  • 2 teaspoons salt or salt substitute
  • 2 teaspoons marjoram
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika


  1. Pour 1½ cups water in the bottom of an instant pot liner. Add the potatoes, beet, carrot, and sweet potatoes into a steamer, then lower into the instant pot.
  2. Cook on high pressure for 15 minutes. Release the pressure manually.
  3. Place the cooked veggies in a very large mixing bowl. Mash well using a potato masher. Seek out the beets as they always seem to need a little more mashing than the other veggies.
  4. In a separate bowl mix all of the dry ingredients together.
  5. Slowly add to the mashed vegetables making sure they're incorporated thoroughly before adding in the next bit. The mixture should be getting thick and clay-like once all the dry mix has been added.
  6. Prepare a large cutting board by sprinkling with extra brown rice flour. This will keep the dogs from sticking.
  7. Measure out a little less than a ⅓ cup of mixture onto the cutting board until you have 16 piles and have used all the mixture.
  8. Cut 16 equal pieces of parchment paper and foil for the dogs. I wrap mine first in parchment paper, twist the ends and then wrap each in a piece of foil.
  9. I use a deep mesh basket to cook this in, but a steamer will work too. Make sure to angle them so that they do not smush each other. I usually only cook 8 at a time so that they have some breathing room.
  10. Add about 1 cup water to the instant pot and lower in the basket with dogs. Cook on high pressure for 35 minutes. Release the pressure manually.
  11. Carefully remove the wrapped dogs and transfer them to a cooling rack. Once cool enough to handle, unwrap and let “dry” on the rack for about 30 minutes.
  12. I do not recommend eating them straight from the pressure cooker. Instead, bake, grill, or heat in a pan or air fryer for improved texture.
  13. Freeze any leftovers for another time.
Print Recipe

Yield: About 16 dogs

Kathy Hester
Food Blogger
Healthy Slow Cooking

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