My family loves to watch the Super Bowl. It was a tradition when I was a child that every year we would spend the morning preparing chips and dip, pigs in a blanket, guacamole, and other finger-foods before settling in for the game. The excitement of cheering for our favorite team became synonymous in my mind with these special treats.
This year I wanted to replicate that experience, but with a cruelty-free substitute for pigs in a blanket. For those unfamiliar with the dish, it’s often made with mini pork sausages, or wiener sausages, wrapped in crescent roll dough and baked in the oven. Luckily for all animals, human and non-human alike, Pillsbury Crescent Roll dough is already vegan. For the mini sausages, I looked to Hell Yeah It’s Vegan! for a great recipe, and then changed some of the ingredients for my own taste and preference. You can click the link to see the original recipe, along with a suggested serving sauce, or follow my recipe below. Either way, enjoy your cruelty-free, absolutely delicious Veggies in a Blanket!
Veggies in a Blanket
- 1 cup and 2 tbsp vital wheat gluten
- 2 tbsp whole wheat flour
- 1 tbsp nutritional yeast
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 1/4 tsp ground marjoram
- 1/4 tsp ground nutmeg
- 1 cup cold water
- 1/4 cup onion, finely minced
- 1 clove garlic, finely minced
- 3 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 1/2 tsp corn syrup
Crescent Roll Dough:
- Any vegan crescent roll dough will do, whether you make it yourself or buy it in a store. I used Pillsbury Crescent Rolls.
In a large bowl, mix together all of the dry ingredients with a wooden spoon. In a small bowl, whisk together all of the wet ingredients. Then, pour the wet ingredients into the dry and mix with your wooden spoon. Be careful to mix only until the ingredients are fully combined, you don’t want to overwork the gluten.
Let the dough rest for a few minutes while you get a pot with a steamer basket prepared. Then, on a cutting board or clean counter, knead the dough a few times and use a very sharp knife to cut the dough into eight small portions. You may want to keep a wet towel nearby to constantly wipe your hands; the dough is very wet, sticky, and leaves behind a bright red residue from the tomato paste.
Taking one portion of the dough at a time, squeeze it in your hands until it forms a long, thin rope. Wrap the rope in a piece of aluminum foil, and then twist the foil to seal every two inches, so that you create several individual sausages in one rope of foil-wrapped dough. Don’t worry about perfection, the sausages will be wrapped in crescent roll dough when they’re done anyway.
Once all your dough is wrapped, steam in your pot for 20 minutes. Remove the links to a plate and leave in foil for 10-15 minutes to cool. Then, using kitchen prongs or careful fingers (there’s hot steam trapped inside the foil!) unwrap all of the links. Use a knife to cut the links apart from each other and then let them cool completely.
Preheat your oven to 375 degrees. Then, remove your crescent roll dough from it’s package. Roll the dough on a lightly floured surface and cut each portion of crescent roll dough into three triangles. Then, roll a mini sausage into each triangle, placing on a cookie sheet about 2 inches apart. Bake your veggies in a blanket for 12-15 minutes, or until the dough gets golden brown.
To serve, I would suggest pairing with ketchup, mustard, or other hot dog fixings. Enjoy!