Vegan Pigs In A Blanket

Serves 12

15 mins prep

30 mins cook

45 mins total

Let me introduce you to my crispy, flavorful vegan pigs in a blanket recipe. Veggie dogs are sliced and wrapped in tortilla strips for a healthy and wholesome twist! This recipe is sure to be a hit with any crowd, ideal for parties, as a simple snack for kids, and even a fun addition to your dinner plate. Easily make these gluten-free too!

2 servings

For The Pigs In A Blanket:

½tortillas of choice, see note

⅔veggie dogs or carrot dogs, gluten-free if needed (see note)

For The Batter:

⅕ cupalmond flour / almond meal, see note

⅕ cupdairy free milk

⅕ tablespoondistilled white vinegar

⅕ teaspoonsea salt

⅕ teaspoonground mustard

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Preheat oven to 375 degrees F / 190 C.
Whisk all batter ingredients in a shallow dish.
If your tortillas aren’t soft and pliable, warm them by wrapping them in a damp paper towel and placing them in the microwave for 30 seconds. Check and if not warm and soft, warm for 15 second increments until they are. If you don’t have a microwave, then steam them using a double boiler.
Cut the hot dogs into 3 equal pieces. Slice the tortillas into 4 equal strips. You can trim the hot dogs and tortillas any way you want to make them fit. If you want them pretty, then cut the strips a little smaller than the hot dog pieces so they show at each end.
Dip each tortilla strip in batter, making sure both sides are covered. Allow to soak for about 30 seconds to get them nice and soft. Don’t leave them too long or they will fall apart.
Roll up a hot dog piece in a strip of tortilla sealing the end. It should stick since it is wet.
Place on a parchment lined cookie sheet. Repeat with each piece.
Bake for 30 minutes, or until browning on the edges. You can cook longer if you want them more crisp.
Enjoy warm! Dip in ketchup and mustard.