Crispy Vegan Corn dogs

Crispy, golden, and gloriously juicy — these vegan corn dogs are bursting with bold flavour and summer fair nostalgia.

Juicy homemade vegan sausages made with chickpeas, smoked paprika, herbs, and umami-rich mushrooms form the heart of these corndogs, wrapped in a golden, crunchy cornmeal batter that crackles with every bite. Each vegan sausage is savoury, tender, and full of character — think smoky, herby, and satisfyingly meaty. Served with a tangy mustard mayo and a sweet chilli dip, plus a peppery rocket salad with crumbled vegan feta, this dish screams vegan street food with soul.

If you're looking for vegan recipes that are anything but boring, or lacto vegetarian recipes that satisfy your cravings and then some, then these vegan corn dogs are a sure-fire hit. It’s one of our top vegan summer recipe ideas — perfect for parties, BBQs, and sun-drenched days with good company.

---

Recipe:

Serves: 4 (8 Vegan Corndogs)

• Prep time: 35 mins

• Cook time: 25 mins

• Total time: 1 Hour

---

Ingredients:

For the Homemade Vegan Sausages:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 100g mushrooms, finely chopped

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• 1 tsp dried thyme or oregano

• 1 tbsp tomato purée

• 1 tbsp soy sauce

• 1 tbsp nutritional yeast

• 1 tin (400g) chickpeas, drained and mashed

• 40g breadcrumbs (gluten-free if needed)

• Salt and pepper to taste

For the Cornmeal Batter:

• 160g fine cornmeal (polenta)

• 120g plain flour

• 1 tbsp caster sugar

• 1 tsp baking powder

• 1/2 tsp smoked paprika

• 1/4 tsp turmeric

• 1/2 tsp sea salt

• 240ml unsweetened plant milk (soya or oat work best)

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

For Frying:

• Plain flour, for dusting

• Neutral oil, for deep frying

• 8 Wooden skewers or lolly sticks

For the Mustard Mayo:

• 4 tbsp vegan mayonnaise

• 2 tsp Dijon mustard

• 1/2 tsp maple syrup

• 1/4 tsp garlic powder

• Salt and black pepper, to taste

For the Sweet Chilli Dip:

• 3 tbsp sweet chilli sauce

• 1 tsp rice vinegar or lime juice (optional)

For the Salad:

• 100g mixed salad leaves (e.g. rocket, baby spinach, red mustard frills)

• 50g vegan feta, crumbled

• 1 tbsp olive oil

• 1 tsp lemon juice

• Salt and pepper to taste

---

Method:

1. Heat olive oil in a frying pan over medium heat. Add chopped onion and sauté for 5 minutes until soft and fragrant. Add garlic and mushrooms and cook for 8 minutes more, letting the mixture become golden and reduced.

   
   

2. Stir in the smoked paprika, cumin, thyme, tomato purée, soy sauce, and nutritional yeast. Cook for a minute to deepen the flavour.

   
   

3. Add the mashed chickpeas and breadcrumbs to the pan. Mix everything until a firm, mouldable sausage mix forms. Season well. Shape into 8 sausages, place on a tray, and chill in the fridge for 20 minutes to firm up.

   
   

4. In a non-stick frying pan with a drizzle of oil, brown the sausages on all sides until golden and crisp. Set aside to cool slightly. Once cool, carefully insert skewers into each sausage.

   
   

5. In a jug, whisk the plant milk and apple cider vinegar. Set aside for 5 minutes to create vegan buttermilk. In a large bowl, mix cornmeal, flour, sugar, baking powder, paprika, turmeric, and salt. Add the buttermilk and olive oil and whisk until smooth. Let rest for another 5 minutes to thicken slightly.

   
   

6. Lightly coat each sausage in plain flour so the batter sticks. Pour the batter into a tall glass. Dip each sausage into the batter, twirling to coat fully.

   
   

7. Heat oil in a deep pan to 170–180°C. Lower each battered sausage into the hot oil and fry for 4–5 minutes or until deeply golden and crunchy. Fry in batches and drain on kitchen paper.

   
   

8. For the mustard mayo, stir vegan mayo, Dijon, maple syrup, garlic powder, and seasoning in a small bowl until smooth and tangy. For the sweet chilli dip, mix the sauce with vinegar or lime juice for a zesty kick.

   
   

9. Toss the salad leaves with olive oil, lemon juice, and seasoning. Sprinkle over the vegan feta.

   
   

10. Serve the hot corndogs with both dips and that bright, peppery salad. Crunchy, juicy, and unforgettable.

---

Additional Tips:

• For extra juicy sausages, don’t skip the mushrooms — they bring unbeatable depth and umami.

  
  

• Let the sausage mix chill overnight for even firmer texture and richer taste.

  
  

• Add a pinch of cayenne or a splash of liquid smoke to the batter for a flavour twist.

  
  

• Cornmeal batter thickens as it sits — if too thick, add a splash of plant milk to loosen.

  
  

• Leftover cooked corndogs freeze brilliantly. Reheat in the oven at 180°C until hot and crisp.

  
  

---

Alternative Cooking Methods:

• Air fryer: Coat battered sausages well and air-fry at 200°C for 12–15 mins. Turn halfway for an even golden crunch. Not as deep-fried, but still top-tier.

  
  

• Oven-bake: Brush corndogs generously with oil and bake at 220°C for 20–25 minutes until golden. Great for batch cooking and a little lighter on the oil.

  
  

• Shallow Frying: Works well in a high-sided frying pan with oil halfway up the sausage. Turn regularly to get an even, crispy crust without the need for full deep-frying.

  
  

---

Allergy information / alternatives:

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

---

Nutritional Information (per serving):

• Calories: ~520

• Protein: ~16g

• Carbohydrates: ~47g

• Fat: ~30g

• Sugar: ~6g

• Salt: ~2.2g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.

Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.