Vegan Corn Dawgs
6 whole tofu dogs or Field Roast Sausage for an upscale version
⅔ cup cornmeal
⅓ cup whole wheat pastry flour
1 tsp baking powder
½ tsp salt
¼ tsp paprika
¼ tsp dry mustard (powder)
a dash of garlic powder
a dash of onion powder
¼ tsp black pepper
1 small flax egg*
⅔ cup nondairy milk
1 tbsp raw sugar or to taste
*A small flax egg=1tsp ground flax mixed with 3tsp water, let sit for 5 minutes before using.
Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside.
Mix cornmeal, flour, baking powder, salt, spices, pepper, flax egg, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it's not too soupy or dry and doughy. Stir gently for 30 seconds.
Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it is evenly coated. Repeat.
Bake for 10-15 minutes until golden and a little crisp and the center is warm. Insert wooden sticks if you wish after baking.
Serve with spicy mustard or other condiments you enjoy.