Vegan Corndogs

• 6 garlic cloves, peeled
• 3 medium carrots, peeled and chopped
• 1 (6-oz.) pkg. sliced portobello mushrooms
• 1 (5-oz.) red beet, peeled and chopped
• 1/2 yellow onion, sliced in half
• 2 teaspoons table salt, divided
• 2 teaspoons black pepper, divided
• 2 tablespoons nutritional yeast
• 2 tablespoons soy sauce
• 1 tablespoon smoked paprika
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 teaspoon ground cumin
• 1 teaspoon brown or red miso (optional)
• 1 1/4 cup vital wheat gluten
• Oil for frying
• 8 to 10 thick skewers
• 1 1/2 cup (about 6 3/8 oz.) all-purpose flour
• 1 1/2 cup fine cornmeal
• 6 tablespoons granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon table salt
• 2 cups plant-based milk (such as soy, almond, oat, etc.)
• Ketchup and mustard, for serving

1. Process roasted vegetables in a food processor until finely chopped. Add nutritional yeast, soy sauce, paprika, lemon juice, cumin, remaining teaspoon salt and pepper, and, if desired, miso. Pulse until a well combined paste forms. Add wheat gluten, and process until incorporated and mixture looks like a ball of dough.
2. Divide mixture into 1/3 cup portions. Take each portion, and roll into a ball and then into an elongated "hotdog" shape. Roll each "hotdog" in piece of parchment paper and then in a piece of aluminum foil. Twist ends to seal.

garlic, carrots, portobello mushrooms, red beet, yellow onion, salt, black pepper, nutritional yeast, soy sauce, paprika, lemon juice, ground cumin, brown, vital wheat gluten, skewers, flour, cornmeal, granulated sugar, baking powder, salt, plantbased milk, ketchup

Taken from www.myrecipes.com/recipe/vegan-corndogs (may not work)