2.1K shares









Is it fair season yet!? I don’t know why I get excited by the fair because I actually hate rides (I’m a wuss), and I don’t really like the games (I have terrible hand-eye coordination), but oooh pretty lights and fair food! So today I’m talking the ultimate of fair foods made a little healthier, a lot more vegan, and at home: Baked Vegan Corn Dogs.

I mean come on, how cute are those?? It took me several tries to get the perfect ketchup squiggle, for optimal cuteness.

Now don’t get me wrong, if I go out on the town I will definitely order french fries, vegan donuts, fried vegan chicken wings, or other yummy fried things because we all know fried food tastes delicious. But at home for my everyday food, I try to keep it a little on the healthier side, so my recipes for French Fries, Chocolate Glazed Donuts, Crispy Buffalo Cauliflower, and today’s recipe, Baked Vegan Corn Dogs are all baked instead of fried.

Don’t fret! No flavours are sacrificed in any of those recipes and these vegan corn dogs are no exception. The crust is slightly different in texture than it would be if you were to buy this treat at a fair, but the crispy, flaky, lightly sweet, seasoned cornmeal crust is so tasty, it tastes like the best cornbread ever is wrapped around your veggie dog. Serve hot out of the oven with ketchup or mustard and oooeee are you in for a treat!

To make Baked Vegan Corn Dogs: in a large bowl whisk together the flour, cornmeal, baking powder, salt, mustard powder, and garlic powder.

Add the softened vegan butter, non-dairy milk, and maple syrup and mix together until it forms a soft dough.

Place the corn dog dough between two large sheets of parchment paper and roll out the dough until it’s about 1/4″ thick. The dough is sticky so using parchment paper will make it easy to roll out and peel up.

Use a knife or pizza cutter to divide the dough into 6 sections that are each large enough to cover a veggie dog. Skewer the veggie dogs then wrap them in the dough. Pinch the back seam of the dough together along the veggie dog and at the top. Cut off any excess dough. Once sealed you can lightly roll the corn dog on the parchment paper to smooth it out for the best look.

Bake 15 to 20 minutes until the bottoms are nicely browned. Serve with ketchup or mustard.

4.25 from 8 votes Print Baked Vegan Corn Dogs Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Recipe lightly adapted from The Bakermama and P & G Every Day's recipes for baked corn dogs. A healthier version of this awesome fair food made at home. Crispy, flaky, lightly sweet, seasoned cornmeal crust is so tasty, it tastes like the best cornbread ever is wrapped around your veggie dog. Serve hot out of the oven with ketchup or mustard and oooeee are you in for a treat! Course: Snack Cuisine: American Servings : 6 corn dogs Calories : 337 kcal Author : Sam Turnbull • It Doesn't Taste Like Chicken Ingredients 1 cup all-purpose flour

1 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon mustard powder

1/2 teaspoon garlic powder

6 tablespoons vegan butter, softened (but not melted)

1/4 cup non-dairy milk (such as soy or almond)

3 tablespoons maple syrup or agave

6 vegan veggie dogs (I used Yves)

6 wooden sticks or skewers

mustard and ketchup for dipping US Customary - Metric Instructions Preheat oven to 400F (200C). Line a baking sheet with parchment paper. If you are using wooden skewers soak them in water for 10 - 20 minutes so they don't burn. In a large bowl whisk together the flour, cornmeal, baking powder, salt, mustard powder, and garlic powder. Add the softened vegan butter, non-dairy milk, and maple syrup and mix together until it forms a soft dough. Place the corn dog dough between two large sheets of parchment paper and roll out the dough until it's about 1/4" thick. The dough is sticky so using parchment paper will make it easy to roll out and peel up. Use a knife or pizza cutter to divide the dough into 6 sections that are each large enough to cover a veggie dog. Skewer the veggie dogs then wrap them in the dough. Pinch the back seam of the dough together along the veggie dog and at the top. Cut off any excess dough. Once sealed you can lightly roll the corn dog on the parchment paper to smooth it out for the best look. Bake 15 to 20 minutes until the bottoms are nicely browned. Serve with ketchup or mustard. Nutrition Calories: 337 kcal | Carbohydrates: 46 g | Protein: 11 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 717 mg | Potassium: 197 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 535 IU | Calcium: 43 mg | Iron: 3.8 mg Did you make this recipe? Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.

Bon appetegan!

Sam.