What are the best vegetarian hot dogs? We put several leading brands to the test!

I’m not exactly sure I want to know the entire history behind the invention of hot dogs, but I’m pretty sure the Germans have something to do with it. Perhaps that’s why even as a vegan, I have a love for veggie hot dogs. My choice to avoid meat products may be a result of my own will, but my German roots run deep in my taste buds where my love for the hot dog resides even after more than two decades as a vegan.

Sure, vegetarians can opt for healthier grilling foods like veggie kabobs, grilled eggplant or the homemade veggie burger, but barbecue season is hot dog season. It’s a fun grilling ritual, and hot dogs are easy to eat. For the newbie vegetarian or vegan, or even for the meat-eater looking to cut down their meat intake, veggie dogs can be a great option.

So, which are the best vegetarian hot dogs?

Here’s the thing about veggie dogs: they’re pretty processed. That doesn’t mean they have to contain yucky ingredients, but it’s hard to find a veggie dog with under a dozen ingredients. That being said, here are my top picks for best vegetarian hot dogs.

The Winner

Field Roast Frankfurters

Ingredients: Filtered water, vital wheat gluten, expeller pressed safflower oil, organic expeller pressed palm fruit oil, barley malt, naturally flavored yeast extract, tomato paste, apple cider vinegar, paprika, sea salt, onions, spices, whole wheat flour, garlic, natural liquid smoke, caraway, celery seed, ground yellow mustard, paprika oleoresin.

Hands down, Field Roast’s Vegetarian Frankfurters comes out on top. It’s a wheat-based dog, but the ingredients are about as clean as you can get. There are no fillers, stabilizers or questionable ingredients. In fact, it reads like something you could make at home. Because these are wheat gluten-based dogs, there’s no risk of genetically modified ingredients (they don’t contain soy or canola oils either), but they are not an option for people avoiding wheat. The flavor is on point, as is the texture. Each dog packs 21 grams of plant protein too. But they contain a whole lot of sodium: 690 milligrams per dog. That’s nearly one-third of the recommended daily intake. Still, for a special grilling occasion, if you want a vegetarian dog that measures up, this is the one.

2^nd Place

Tofurky Hot Dogs

Ingredients Water, vital wheat gluten, expeller-pressed non-GMO canola oil, pea protein, organic tofu (water, organic soybeans, magnesium chloride, calcium chloride), spices, sea salt, onion powder, organic cane sugar, natural vegetarian flavors, oat fiber, carrageenan, konjac flour, natural smoke flavor, granulated garlic, wheat starch, paprika and annatto.

If it weren’t for the good people at Tofurky we probably wouldn’t even be having this discussion! While hot dogs are a new addition to the brand’s line-up of mock meat products, Tofurky is the go-to brand for great-tasting meat-free slices, holiday roasts and sausages. The Tofurky Hot Dog also nails the traditional dog flavor and texture. It’s a non-GMO product, using a mixture of tofu (soy) and wheat. The soy ingredients aren’t extracted with hexane, which is pretty rare among the soy options out there, but the product does contain carrageenan, a stabilizing agent that’s been linked to digestive issues and even cancer. It has half the sodium content of Field Roast, but half the protein too. Tofurky also makes Beer Brats and kielbasa that can sub-in for a hot dog. They have meaty taste and textures too and hold up on the grill.

3^rd Place

Yves Tofu Dogs

Ingredients: water, isolated soy protein, vital wheat gluten, tofu (water, soybeans), natural flavors (contains autolyzed yeast, yeast extract), salt, wheat starch, evaporated cane juice powder, canola oil, spice, seasoning (spices, dehydrated onion), carrageenan, vitamins & minerals (thiamin hydrochloride, cyanocobalamin, calcium panthothenate, ferric orthophosphate, iron oxide, zinc oxide, dimagnesium phosphate, dipotassium phosphate), paprika and beet powder (for color), extractives of spices.

The original Yves veggie dog, the Tofu Dogs are rich in dog flavor and texture, even if the ingredients are less than appetizing. The brand is enrolled in the Non-GMO project verification, but at publish date, has not been certified yet.

4^th Place

Yves Meatless Hot Dog

Ingredients: water, isolated soy protein, vital wheat gluten, natural flavors, salt, wheat starch, evaporated cane juice powder, spices, carrageenan, vitamins & minerals (thiamin hydrochloride, cyanocobalamin, calcium panthothenate, ferric orthophosphate, iron oxide, zinc oxide, dimagnesium phosphate, dipotassium phosphate), beet powder and paprika (for color).

The Yves Meatless Hot Dog is the sister pup to the original Tofu Dogs. It boasts a grilling-friendly seal and an “authentic, traditional flavor.” It’s good, almost as good as the original Tofu Dog, but again, the ingredients aren’t fabulous.

5^th Place

Lightlife Smart Dogs

Ingredients: Water, Soy Protein Isolate, Wheat Gluten, Cane Juice Evaporated, Salt, Yeast Extract, Soy Sauce (Water, Soybeans, Wheat, Salt), Garlic Granulated, Carrageenan, Spices Extract, Flavors Natural (from, Vegetables Sources), Vegetables Gum, Flavors Natural Smoke, Potassium Chloride, Tomatoes Pulp

Smart Dogs have been around for a long time for one simple reason: People really like them. While they score an F rating on FoodFacts.com (high sodium and controversial flavoring ingredients), it’s still a pretty tasty veggie dog that’s made without GMO soy.

What are your picks for the best vegetarian hot dogs? Let us know in the comments!

Find Jill on Twitter @jillettinger

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Easy to make recipes for a 4th of July bbq revamp.

Nothing captures the 4th of July quite like images of outdoor eating with family and friends. It marks the beginning of barbecue season and kicks off the summer with cheer. All is fun and games until you stop by the food table, which boasts fare that is everything but forgiving to your waistline. But there’s no need to miss out on that which makes the 4th of July so special! We’ve revamped typical July 4th barbecue dishes so that you can have a happier and healthier holiday feast without missing out on the tastes you expect from an outdoor summer celebration.

Potato Salad

Mayonnaise makes this otherwise vegetable-centric dish a nightmare for health enthusiasts. One tablespoon of mayonnaise contains some 90 calories, 10 grams of fat, and 5 milligrams of cholesterol. These stats alone are reason why the potato salad actively contributes to heart disease and weight gain.

Switch up the traditional recipe with a Roasted Sweet Potato Salad with Herbed Vinaigrette, which includes hearty  dried cranberries, nuts, parsley, sage and arugula. And whistle while you work to a playlist fit for a potato salad maker!

Burgers

We’ve explored the nutritional downfall of the Big Mac, but homemade versions are not always much better. If you are still using white buns and cooking animal protein, there still exists the hurdle of empty calories and saturated fat.

To give the burger a healthy twist, use a whole-wheat or whole-grain bun and cut the saturated fat by using lean cuts of meat and reducing other superfluous additions, such as bread crumbs and egg yolks. For a much healthier alternative, nix the animal protein and opt for a Chickpea Burger. Not only is this variation healthier but also packs a ton of flavor.

Hot Dogs

Hot dogs are severely low on the scale of nutritional value. Hot dogs are processed meat crammed with some 18 grams of fat per serving. They clog arteries and increase the risk for heart disease. Hot dogs are also loaded with sodium – up to 1,000 milligram – leading to weight gain, water retention, bloating and increased blood pressure.

When searching for a hot dog to lay out on the grill, keep your eyes on nutrition labels. Look for a brand with no more then 3 grams or less of saturated fat and 370 milligrams or less of sodium per serving. Remember that the less ingredients there are, the better for your health the hot dog is bound to be. Avoid white flour buns and opt for either a whole-wheat or whole-grain bun or eat the hot dog wedged between lettuce leaves. Avoid sugar and sodium-packed condiments and opt for a topping of fresh vegetables. Check out the My Vegan Cookbook website for an excellent Seitan Hot Dog recipe.

Chips

Original variations often included the preservative, Butylhydroxytoluene, commonly known as BHT. This fat-soluble chemical is also used in petroleum products, pharmaceuticals, and cosmetics. BHT can lead to cancer when consumed in high amounts. Other health violations include high levels of sodium, artery-clogging trans-fats and calories. However, there are now so many brands offering healthy alternatives – vegetable-based or baked –without sacrificing the taste and crunch.

Homemade chips may be an intimidating endeavor, but they’re much more hassle-free than you think. Try these simple Sweet Potato Chips and then individualize them with your favorite spices and oils, like as was done for these Mustard and Dill Potato Chips.

Pickles

Pickles are essentially cucumbers that have soaked in vinegar and salt and fermented over time. According to the United States Department of Agriculture, the average 4-inch long dill pickle has about 1,181 milligrams of sodium, which is nearly your maximum daily intake requirement. As a basis of comparison, a 4-inch cucumber prior to pickling contains only 6 milligrams of sodium.

To avoid the sodium overload, soak a sliced cucumber in a bowl with red apple cider vinegar for a few hours before serving. The cucumbers will soak in the sourness of the vinegar without the addition of salt. If you are keen on the pickled effect, homemade pickling is a great way to control what goes into the process. Fermented vegetables are exceptionally good for you. The healthy bacteria created during pickling benefits your gut flora when consumed, improving digestion. Try the Healthy Green Kitchen blog’s Spicy Lemon Cucumber Pickles, which keeps the sodium in check and the flavor on high!

Corn on the Cob

Corn on the cob is a health violation that really shouldn’t be. All is well until the butter is slathered and the salt is shaken one too many times. To make this July 4th staple healthier, try brushing the corn with olive oil instead of butter to ensure less saturated fat. Also, dash salt into your palm first, as opposed to shaking it directly over the corn, in order to avoid over seasoning.

To bring some extra nutritional value to the dish, chop some chives, parsley, garlic, dill, or any of your favorite herbs and mix them with olive oil before applying to the corn.

Baked Beans

Beans are full of heart-healthy fiber and plant-based protein, but canned baked beans are often so full of sugar, their nutritional benefits are canceled out. The sugary syrup that canned beans generally come with will only cause an increase in blood sugar and insulin levels, contributing to heart disease and diabetes.

Check out the Homemade Classic Baked Beans from the Recipe Renovator blog to slim down the traditional recipe without compromising taste or texture.

Condiments

Ketchup, mustard, relish, and mayonnaise are barbecue mainstays, and for good reason. We often don’t realize how heavily we rely on them to kick up the flavor, and we often ignore their significance in our daily diets. However, it’s in these condiments where we find those empty calories. Ketchup, mustard, and relish are no stranger to sugar, sodium, and preservatives while mayonnaise has a lot of artery-clogging saturated fat.

Why settle for store-bought sugar and sodium-packed condiments when you can make your own in a matter of minutes? Even if you aren’t slicing the fat and calories, it’s always important to keep the ingredients real and untainted by preservatives, coloring and other sketchy add-ins.

Seltzer with Bitters

Regular soft drinks have been linked to stroke risk, elevated blood pressure, obesity, cancer and kidney failure. They’re full of sugar, and even their zero-calorie alternatives hold some dreaded preservatives and chemicals.

Get the bubbly without the downsides. Prepare a Honey, Ginger Sparkling Lemonade with Rosemary and expect to quench your thirst in a much more refreshing and aromatic way.

Dessert

A lot can go wrong come dessert time. First there’s the obvious bad guys – nutritionally-empty white sugar and white flour – and then there’s the addition of butter that has you worried.

Try your hand at some healthier alternatives, such as Vegan Chocolate Mousse with Sea Salt, Avocado Chocolate Pudding, Fig and Coconut Walnut Cake, Peanut Butter Cookies, and Vegan Strawberry Shortcake. These recipes are forgiving to the waistline and overall easy crowd pleasers.

Photo by The Recipe Renovator. © 2012. Used with permission.

The post Extreme Makeover: Revamping the Traditional 4th of July BBQ appeared first on EcoSalon.

Everyone’s dishing about how the concept of food trucks has been overhauled. They’re not just parked at job sites to feed hungry laborers anymore, but are taking the high road and giving restaurants a run for their money.

I got a taste of the trend at the posh 50th birthday party of a friend in San Francisco where a taco mobile was stationed at the entrance to the upscale house, titillating guests who lined up to order bean burritos and cheese quesadillas while nursing lemon drop martinis.

“Is the meat organic?” I asked my hostess, surveying the two men cooking frenetically behind the sliding window. “Of course it is,” she said. “We keep kosher!”

Guess it’s getting way kosher to peddle all kinds of culinary delights from a truck as the recession drags on. A surge in the mobile restaurant biz is being sighted across the country, fueled by inflated commercial leases and hungry epicureans watching their diets and budgets.

From Korean BBQ to gourmet cupcakes and Vietnamese-style sandwiches, the cafes on wheels are gearing up for success in an age of time crunches, lay-offs and convenience. Sure, most are cookin’ with gas and motoring with it, but a growing number are eco wise in terms of fuel alternatives, kitchen appliances and healthy ingredients.

Green Truck on the Go caters to an organic food crowd, working from a solar-powered commissary and delivering in two trucks powered by vegetable oil and bio-diesel.

“At Green Truck, serving healthy, gourmet organic food in a fast and efficient way is not enough,” says the company. “We believe that a healthy environment is tantamount to living a healthy life.” This business furthers its commitment by using locally-grown ingredients whenever possible and opting for biodegradable containers and utensils.

Even the classic hot dog from a stand is getting in the act. Let’s Be Frank offers weenies made from grass-fed organic beef from its trailers in hip L.A. hoods, including one right outside Silver Lake Wine where diners gather to taste the grape and down a dog; and the Franken Stand sells to L.A. vegans who gobble up its 100% plant-based vegan franks. No mystery meat Dodger dogs for these discerning customers.

L.A. blazed the trail in the roadside food trend, as described in a round-up in the L.A. Times. Yet, the convoys are making their way to a city near you.   USA Today highlighted the greatest places to flag down a feast in a recent food watch spread.

O the map: The upscale Chef Shark trailer found Saturday mornings at Minneapolis’ Mill City Farmers Market; Flip Happy Crepes in Austin, Texas (below), which serves hand-made savory crepes and fresh French-pressed coffee from its parking space on Josephine Street; and Moxie RX in Portland, Oregon, known for great brunch fare on wheels such as buckwheat waffles, grapefruit juice with basil and soda and healthy smoothies blended with bananas, dates and almond butter.

The good news is this is no sideshow where anything goes, like carny refreshment booths. Food trucks must meet health inspection restaurant standards.

One blogger fan of the trailer grub, who works in the Public Health environmental health division, commented that it’s even easier for the informed public to judge a mobile cafe than to know what truly goes on in the kitchen of a restaurant. “You can see for yourself if somebody is handling your ready-to-eat food with bare hands or committing other cruddy violations,” he says.

I wondered about that at my friend’s birthday party when I was handed the plate of steaming tacos. The operation looked pretty clean to me. Was it really organic? Guess I’ll have to take their word for it. At least it beat the ubiquitous party buffet in terms of the temptation towards gluttony. Nobody wanted to wait in the long truck line again for seconds.

Images: Jason Lam, L.A. Times, Let’s Be Frank, Flip Happy Crepes

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