Veggie Corn Dogs Recipes
VEGETARIAN CORN DOG CASSEROLE
This casserole tastes just like a corn dog, only better, thanks to the addition of cheese, celery, green onions, and spices. This is a very tasty, kid-friendly dish. Since we became vegetarians, we use veggie hot dogs instead of meat in the recipe. The recipe makes 12 servings, but you can cut the recipe down to the size you need.
Provided by COURTNEYSUNSHINE
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.
- In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.
- Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.
- In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.
- Bake uncovered in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 34.5 g, Cholesterol 51.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.5 g, SaturatedFat 7.6 g, Sodium 1054.2 mg, Sugar 6.4 g
MINI CORN DOGS RECIPE BY TASTY
These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!
Provided by Hector Gomez
Categories Snacks
Yield 15 mini corn dogs
Number Of Ingredients 11
Steps:
- In a medium sized mixing bowl, whisk together dry ingredients.
- Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
- Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
- Preheat oil to 350ºF (180ºC).
- Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
- Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
- Dry off excess oil with paper towels.
- Serve with side of veggies or fruit.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams
VEGGIE CORN DOGS
The serving size all depends on the number of refrigerator biscuits used, so I just chose 4! These are quick and easy. They are also a nice 'comfort food' that kids really enjoy!
Provided by J.D.
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap a biscuit around each hot dog, pinching the dough at the end to seal.
- Bake until golden brown, about 10 minutes.
Nutrition Facts : Calories 292 calories, Carbohydrate 32.1 g, Fat 12.1 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 839.3 mg, Sugar 8 g
VEGETARIAN TOMATO BISQUE + VEGGIE CORN DOGS
This tomato bisque is the ultimate fall comfort food--and it's so easy to whip up! Just a few ingredients and 30 minutes will give you the perfect soup with which to enjoy a MorningStar Farms veggie corn dog.
Provided by © Wallflour Girl 2021
Number Of Ingredients 4
Steps:
- Heat tomatoes and broth in a medium saucepan over medium heat.
- Bring to a boil, then stir in heavy cream and reduce to a simmer. Continue to simmer for 20-30 minutes, stirring occasionally.
- Once soup has thickened a bit, transfer to blender and puree until smooth.
- Serve with a side of veggie corn dogs!
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- In a large bowl whisk together the flour, cornmeal, baking powder, salt, mustard powder, and garlic powder. Add the softened vegan butter, plant-based milk, and maple syrup and mix together until it forms a soft dough.
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