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