How to Make It
Prepare the “Hotdogs”: Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange garlic, carrots, mushrooms, beet, and onion in an even layer on prepared baking sheet. Sprinkle with 1 teaspoon each of the salt and pepper. Bake in preheated oven 20 minutes. Set aside to cool.
Process roasted vegetables in a food processor until finely chopped. Add nutritional yeast, soy sauce, paprika, lemon juice, cumin, remaining teaspoon salt and pepper, and, if desired, miso. Pulse until a well combined paste forms. Add wheat gluten, and process until incorporated and mixture looks like a ball of dough.
Divide mixture into 1/3 cup portions. Take each portion, and roll into a ball and then into an elongated “hotdog” shape. Roll each “hotdog” in piece of parchment paper and then in a piece of aluminum foil. Twist ends to seal.
In a large pot with a steamer basket, add just enough water to reach the bottom of basket (about 1 1/2 to 2 cups) and bring to a boil over medium. Add wrapped “hotdogs” to basket; cover, and steam 30 minutes. Turn off heat, uncover, and allow to cool in the pot. Once cool, unwrap and chill until ready to use.
Prepare the Corndog Batter: Heat 6 inches of oil in a Dutch oven to 360-375°F.
Skewer each “hotdog” about three-fourths of the way through, trimming end of skewers if needed.
Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Gently stir in plant milk until smooth. Pour batter into a tall drinking glass (deep enough to cover the “hotdog”). Dip “hotdogs” in batter, using a spoon to help coat, if needed. Quickly transfer to hot oil. Fry until outside of corndogs are golden brown, 8 to 10 minutes. Drain on paper towels, and let cool about 5 minutes before eating. Serve with ketchup and mustard.