250 grams of cooked lupins, unpeeled
200 grams wheat gluten
200 grams canned tomatoes
2 cloves of garlic
8 tablespoons soy sauce
6 tablespoons sunflower oil
4 tablespoons nutritional yeast (optional)
8 teaspoons smoked paprika powder
2 teaspoon coriander powder
0,5 teaspoon black pepper
0,5 cayenne pepper
Cut the onion and garlic in the foodprocessor.
Add all ingredients in the foodprocessor except the wheat gluten and chop to a uniform mass.
Pour the mass in a mixing bowl and add the wheat gluten little by little, until everything is mixed.
Divide the mixture into portions of 80 grams. This role to sausages of about 2 cm thick.
Turn every sausages in a piece of microwave film and tie the ends with kitchen twine shut.
Fill a large sauce pan with water up to 8 cm below the rim.
Bring the water to a boil and cook the sausages in 40 minutes.
Remove the sausages from the pan and let them cool down, remove the foil.
Bake or grill the sausages in vegetable oil around.
You can keep the hotdogs in the refrigerator or freezer.
The unbaked hotdogs are also delicious, for example on a sandwich.