Peel and finely chop the onion and garlic. Put the oil into a small pan on a high heat, then add the onion and garlic and cook for 2 minutes, stirring regularly. Transfer the onion mixture to a food processor.
Drain and rinse the beans and add to the processor along with the vegetable stock, tamari, tomato purée, smoked paprika, coriander, cumin, mustard, black pepper and salt. Blend until smooth.
Put the vital wheat gluten into a large mixing bowl along with the oats, nutritional yeast and ground flax seeds, and mix well. Add the contents of the food processor to the bowl and stir until combined. If it seems too dry to come together, add another tablespoon or two of vegetable stock. Knead by hand in the bowl for about 2 minutes, until it all combines into a lovely well-formed ball.
Set up a steamer over a pot of water and bring the water to the boil.
In the meantime, cut 6–8 pieces of tin foil or baking parchment, each about double the length and width of a regular hot dog. Divide the mixture into 6 or 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of hot dog mix between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil or paper and roll it up, pressing lightly with your hands, to give it an even shape, then fold or twist the ends closed. Repeat with the remaining mix to form 6–8 vegan hot dogs!
Place all the hot dogs in the top of the steamer, cover, and steam for about 40 minutes. Remove from the heat and allow to cool slightly before unwrapping. If you want to keep your hot dogs to eat at a later time, store them in a covered container in the fridge for up to 3 days.
To cook, simply put 2 tablespoons of oil into a non-stick frying pan on a high heat, place your hot dogs in the pan and cook, turning them constantly, till they golden up and start to smell delicious.
Serve in a baguette or hot dog roll, with some vegan mayo, sweet chilli ketchup, mustard and kimchi (or any other type of pickles).