Game Day Fun

Vegan Corndog Cups

(This recipe makes 9 standard size cups)

Superbowl is two weeks away so I figured it’s the perfect time to try a vegan party food that everyone will love. What I love is they are super easy & quick, yummy, and easy on your pocket book. Let’s get started…

 

What you will need:

Blender or food processor

Cupcake baking pan

Cupcake liners (optional, you can spray pan if you wish to instead)

Ice cream scoop

½ a cup of silken (soft) tofu (to replace eggs)

Soy or Almond milk

One box Jiffy Cornbread Mix

4 Vegan hotdogs (can buy at any local grocery store next to the tofu)

Follow the Jiffy recipe on back of box but use tofu for eggs and soy or almond milk to replace milk.

Note: ¼ cup of silken Tofu blended equals one egg (Jiffy calls for two eggs which equal 1/2 cup tofu)

forgot to add the cupcake pan and liners into the photo

Open and drain water from silken tofu container. Put ½ cup tofu into your blender/processor and blend until it becomes smooth (few seconds). Add in the “milk” and blend to combine (few seconds). Pour into a bowl, should look smooth like photo. 

Open box of Jiffy and add to your “egg” & “milk” mixture. Wisk together until all ingredients are well combine. 

Once the cornbread mixture is ready, cut your four “hot dogs” into ½ inch slices then add them to your cornbread mixture. Stir in the “hot dogs” so the slices are evenly covered with the mixture. 

Use an ice cream scoop to evenly scoop out the batter and place into your lined cupcake pan. 

Bake at 325* until golden brown, roughly 15 minutes, allow to cool and enjoy!

I like to add ketchup and mustard to mine. 

Some great changes you can make are to add in 1 tablespoon of honey for honey corndog cups or cut up some jalapeno and add into your mixture to make it a hot and spicy corndog cup. you can also use a colored cupcake liner for a themed party. Hope you enjoy and happy cooking!