Vegan Hot Dogs - cooking recipe

Ingredients

1 (16 ounce) can mild bush's chili beans (1/2 cup used for recipe)
3/4 cup vital wheat gluten
1/2 cup wheat germ
3 tablespoons nutritional yeast flakes
3 tablespoons low sodium soy sauce
1 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Old Bay Seasoning
1/8 teaspoon dried thyme
1 teaspoon red wine vinegar
1/2 teaspoon liquid smoke
1/3 cup water

Preparation

Open chili beans and reserve 2 tablespoons of the juice from the can and set aside. Then measure out 1/2 a cup of the beans and rinse and drain them and place in the food processor and pulse about 5 times to break the beans up. Save the rest of the beans to make chili dogs if you like, don't add them.
Now add the rest of the ingredients, including the juice you reserved from the beans, to this and process until forms a dough.
Separate the dough into an even 7 sections and roll them into hot dog shapes with your hands, approximately 5 inches long and 3/4 inch thick. Use the first one to gauge the size of the other ones. Create 7, 5 inch X 8 inch parchment paper sheets to roll the hot dogs inches Roll them up into the paper and pinch the ends shut. Place in a steamer for 45 minutes. You can make your own steamer if you don't have one by placing a stainless steel colander into a large pot with water in the bottom, and a lid on top. And you would cook them on medium to low heat. Bring water to a complete boil before placing the hot dogs in the colander. Make sure you don't put too much water in the bottom of the pot, so it doesn't wet the hot dogs.
After cooking, let rest 10 minutes. If the hot dogs are stacked on top of each other, switch them around in the middle of cooking. Use the remaining beans for a chili dog.
These hot dogs can be frozen and microwaved for 1 minute while still frozen to heat.
Enjoy!