Vegan Pigs In A Blanket
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My vegan pigs in a blanket recipe transforms tortillas, veggie dogs, and a simple seasoned batter into crispy little bites that disappear almost immediately at my house. I can have a tray ready in just 45 minutes, which is exactly the kind of recipe I need, whether it is for parties, lunches, or quick snacks.
Finger foods have always been a big deal in my house, and making the shift to a vegan lifestyle meant a lot of those foods were no longer suitable. But I have actually discovered that I can, in fact, recreate pretty much any dish and make it healthier without compromising on the flavor, as I did with my vegan buffalo cauliflower wings. Be sure to make these for your next game day, and see if your meat-eater friends notice the difference.
I started making these vegan pigs in a blanket when we started hosting more and more parties and game days. At first, I laid out separate spreads, keeping all the plant-based foods to one side. My friend asked me why I did this, and I did not have an answer. She then told me that everyone eats everything and that the pigs in a blanket, along with my vegan empanadas, are the first things to disappear. According to her, as long as there’s a dipping sauce, the husbands will mostly like to eat anything without question.
👩🏽🍳 Why I Love This Recipe
These vegan pigs in a blanket really go above and beyond when it comes to kid-friendly comfort food. I love how the tortillas bake into a crisp outer layer while the veggie dogs stay soft and juicy. As a health coach, I also appreciate that this version skips processed buttery dough. Not only does it mean less prep work for me, but it also means no oily dough, like so many store-bought versions.
The batter technique is what really makes this recipe work so well. I start by whisking the almond flour, milk, vinegar, mustard, and salt into a smooth mixture, then soaking the tortilla strips briefly so they become flexible. Then I wrap each veggie dog in a soaked strip, place them seam side down on a baking sheet, and bake until they take on that trademark golden color.
The first time my kids ever heard about pigs in a blanket, they had a lot of questions. I was in the kitchen making them while my youngest asked where the pig and the blanket were. I explained the origins of the name and then assured him that my version was entirely plant-based. He then asked if he could help me wrap the veggie dogs in their blankets. And after each messy little wrap, he proudly whispered: “snug as a bug in a rug!” Get your kids involved the next time you are wrapping up large batches, and pretty soon, they will be able to do it without any help.
🥘 Ingredients
These are the plant-based pantry staples I use when I make crispy vegan pigs in a blanket:
Burrito tortillas: I use large soft tortillas so they can easily wrap around the veggie dog pieces without tearing. Flour tortillas work well for crisp edges, but you could also make your own almond flour tortillas.
Veggie dogs: I usually use store-bought vegan hot dogs for convenience, and cut them into bite-sized pieces to create the filling in this recipe.
Almond flour: Almond flour helps create a light coating on the tortillas while adding a slight nutty flavor.
Dairy-free milk: I whisk dairy-free milk into the batter to soften the tortilla strips and help them crisp up in the oven.
Distilled white vinegar: A small splash of vinegar adds tang and helps balance the richness of the veggie dogs.
Ground mustard: This gives the batter a full-bodied, savory flavor without becoming overpowering.
Sea salt: I use this to season everything and prevent it from tasting flat.
🔪 How To Make
I make these vegan pigs in a blanket with a quick batter, soft tortillas, and a hot oven. This is how I do it:
Prepare batter: I start by preheating the oven to 375F and lining a baking sheet with parchment paper. Then I whisk together the almond flour, dairy-free milk, vinegar, mustard, and sea salt in a shallow bowl until smooth.
Slice ingredients: Next, I cut each veggie dog into 3 smaller pieces and slice the tortillas into long strips. If the tortillas feel stiff, I warm them slightly in the microwave first so they roll more easily.
Soak the tortilla strips: I dip each tortilla strip into the batter and let it soak for about 30 seconds so it softens without falling apart.
Roll the pigs in a blanket: Then I wrap each tortilla strip tightly around a veggie dog piece and place them seam side down on the baking sheet.
Bake until crisp: I bake the pigs in a blanket for 30 minutes until the edges turn golden and crisp. Then I serve them warm with a variety of dipping sauces.
💭 Expert Tips
My #1 Secret Tip for this vegan pigs in a blanket recipe is to warm the tortillas before rolling them around the veggie dogs. I discovered that soft tortillas are more pliable and give me a tighter wrap and crisper bake without cracking or splitting.
Other Tips To Keep In Mind:
- Do not oversoak: I soak the tortilla strips just long enough to soften them. Leaving them in the batter too long can make them tear while rolling, or too moist to crisp up in the oven.
- Bake seam side down: Placing the seam side down helps keep the tortilla wrapped tightly around the veggie dog while baking.
- Use fresh tortillas: I prefer fresh tortillas as they stay softer and roll more smoothly than older tortillas. If your tortillas are on the drier side, try microwaving them briefly while covered in a damp kitchen towel reintroduces moisture and flexibility.
- Space them apart: I leave a little room between each piece on the baking sheet so the edges crisp instead of steaming together.
- Rotate the tray: Halfway through baking, I rotate the tray in the oven so the tortillas brown more evenly on all sides.
📖 Variations
Since I make these vegan pigs in a blanket so often, I have had many chances to switch up the recipe. These are 3 I enjoyed the most:
Carrot dogs: I swap the veggie dogs for marinated carrot dogs when I want extra vegetables on the plate. My boys love the sweet flavor of the carrots and enjoy eating this version with Greek hummus.
Cheesy bites: I tuck a small strip of vegan cheddar inside each tortilla before rolling everything up. This is the version I make for all my kids’ playdates and parties, as it is a huge crowd pleaser.
Smoky seasoning: I mix 1/2 teaspoon smoked paprika and garlic powder into the batter for an extra smoky flavor. This version tastes especially good dipped into mustard BBQ sauce. I make it for all my summer cookouts.
🍽 Serving Suggestions
The thing about these vegan pigs in a blanket is that they should always be served with a dipping sauce. You could use any sauce you like, but I would highly recommend trying them with your own homemade sauce, like my vegan BBQ sauce. Or if you prefer something with some heat, try my vegan buffalo sauce.
The last time we had a get-together at our place, I needed a tray of snacks that did not require any cutlery, and these vegan pigs in a blanket were the first thing on my list. I also served baked vegan corn dogs and a few slices of vegan bruschetta. That night, I opted for a vegan ranch dressing, as I know it is a universal favorite.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover vegan pigs in a blanket in an airtight container in the refrigerator for up to 5 days. Always make sure to cool them completely before chilling.
Freezing: I freeze the baked pigs in a blanket in a single layer first, then transfer them to a freezer-safe container or bag once firm.
Reheating: For the crispiest texture, I reheat them in the oven, toaster oven, or air fryer at 350F until crisp and warmed through.
❓Recipe FAQs
What can I use instead of almond flour in the batter?
When I need a nut-free option, I swap the almond flour for oat flour or a gluten-free flour blend. The texture changes slightly, but the batter still helps soften the tortillas. I just make sure the batter stays thick enough to lightly coat each tortilla strip.
How do I keep the tortilla edges crispy after baking?
I let the pigs in a blanket cool on the baking sheet for a few minutes before serving so the tortillas can crisp further as the steam settles. If I am making them for a party, I reheat them briefly in the oven right before serving, instead of covering with foil, which can soften the crust.
Could I make these in an air fryer instead of an oven?
Yes, these work really well in an air fryer. In fact, I prefer using the air fryer when I make smaller batches. To get them nice and crispy, I cook mine at 375F for 10-12 minutes, checking at the 10-minute mark to see if they have become crispy.
🥣 More Plant-Based Appetizer Recipes!
Love this vegan recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Vegan Pigs In A Blanket
My vegan pigs in a blanket recipe transform tortillas, veggie dogs, and a simple seasoned batter into crispy little bites that disappear almost immediately at my house. I can have a tray ready in just 45 minutes, which is exactly the kind of recipe I need, whether it is for parties, lunches, or quick snacks.
Servings: 12 pigs in blankets
Calories: 318kcal
Ingredients
For The Pigs In A Blanket:
- 3 tortillas of choice , see note
- 4 veggie dogs or carrot dogs , gluten-free if needed (see note)
For The Batter:
- 1 cup almond flour / almond meal , see note
- 1 cup dairy free milk
- 1 tablespoon distilled white vinegar
- ½ teaspoon sea salt
- ¼ teaspoon ground mustard
Instructions
- Preheat oven to 375 degrees F / 190 C.
- Whisk all batter ingredients in a shallow dish.
- If your tortillas aren’t soft and pliable, warm them by wrapping them in a damp paper towel and placing them in the microwave for 30 seconds. Check and if not warm and soft, warm for 15 second increments until they are. If you don’t have a microwave, then steam them using a double boiler.
- Cut the hot dogs into 3 equal pieces. Slice the tortillas into 4 equal strips. You can trim the hot dogs and tortillas any way you want to make them fit. If you want them pretty, then cut the strips a little smaller than the hot dog pieces so they show at each end.
- Dip each tortilla strip in batter, making sure both sides are covered. Allow to soak for about 30 seconds to get them nice and soft. Don’t leave them too long or they will fall apart.
- Roll up a hot dog piece in a strip of tortilla sealing the end. It should stick since it is wet.
- Place on a parchment lined cookie sheet. Repeat with each piece.
- Bake for 30 minutes, or until browning on the edges. You can cook longer if you want them more crisp.
- Enjoy warm! Dip in ketchup and mustard.
Notes
- My #1 Secret Tip for this vegan pigs in a blanket recipe is to warm the tortillas before rolling them around the veggie dogs. I discovered that soft tortillas are more pliable and give me a tighter wrap and crisper bake without cracking or splitting.
- Do not oversoak: I soak the tortilla strips just long enough to soften them. Leaving them in the batter too long can make them tear while rolling, or too moist to crisp up in the oven.
- Bake seam side down: Placing the seam side down helps keep the tortilla wrapped tightly around the veggie dog while baking.
- Use fresh tortillas: I prefer fresh tortillas as they stay softer and roll more smoothly than older tortillas. If your tortillas are on the drier side, try microwaving them briefly while covered in a damp kitchen towel reintroduces moisture and flexibility.
- Space them apart: I leave a little room between each piece on the baking sheet so the edges crisp instead of steaming together.
- Rotate the tray: Halfway through baking, I rotate the tray in the oven so the tortillas brown more evenly on all sides.
Nutrition
Serving: 3pigs in blankets | Calories: 318kcal | Carbohydrates: 27g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 986mg | Potassium: 1mg | Fiber: 6g | Sugar: 5g
These were great! I might even like them better than regular pigs in a blanket!
So great to hear that Justine! 🙂
These are great party hors d’oeuvres. They work well with mustard or sweet Thai chilli sauce.
Totally!! Enjoy!
These were very good and very easy! Will make them again!
Yay! So glad you liked them!
these pigs in a blanket were so fun to eat and tasted great!
Thanks so much! 🙂