Gluten-Free and Vegan Corn Dog Mummies

Why You’ll Love This Recipe

I love how these mummies bring so much fun to the Halloween table without relying on any animal-based ingredients or allergens. They’re playful, easy to make, and ideal for little hands to grab and enjoy. Whether I’m hosting a party or looking for a creative dinner option before trick-or-treating, these corn dog mummies always bring smiles—and clean plates.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Vegan hot dogs (my go-to brands are soy or pea protein-based)

• Gluten-free, vegan crescent roll dough or homemade GF dough

• Mustard or ketchup (for mummy eyes and dipping)

• Optional: small pieces of olives or black sesame seeds for eyes

• Olive oil or plant-based butter (for brushing)

Directions

1. Preheat the Oven:
   I preheat my oven according to the dough’s instructions—usually around 375°F (190°C).

2. Prepare the Dough:
   I roll out the gluten-free, vegan dough and slice it into long, thin strips—these will become the mummy wrappings.

3. Wrap the Mummies:
   I pat the vegan hot dogs dry, then start wrapping each one with the dough strips, criss-crossing them to look like bandages. I make sure to leave a small space near the top where the eyes will go.

4. Bake:
   I place the wrapped hot dogs on a parchment-lined baking sheet and lightly brush them with olive oil or plant-based butter for a golden finish. I bake them for 15–18 minutes, or until the dough is firm and lightly browned.

5. Add Eyes:
   Once they’ve cooled slightly, I use dots of mustard or ketchup to make little eyes—or press in black sesame seeds or tiny pieces of olives for a more defined look.

6. Serve:
   I serve these warm with extra dipping sauces like mustard, BBQ sauce, or vegan ranch.

Servings and timing

This recipe makes about 8 corn dog mummies—perfect for a small party or Halloween dinner.

• Prep Time: 15 minutes

• Cook Time: 15–18 minutes

• Total Time: About 30 minutes

Variations

• I sometimes cut the hot dogs in half to make mini mummies—great for appetizers.

• For extra flavor, I sprinkle the dough with a little garlic powder or smoked paprika before baking.

• I’ve also made a cheesy version by adding a slice of vegan cheese under the wrap.

• If I want a more golden finish, I brush them with maple syrup mixed with a bit of oil before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I pop them in the oven at 350°F for about 5–7 minutes to bring back that crispness. I avoid the microwave if I want the dough to stay firm.

FAQs

Can I make these ahead of time?

Yes. I often wrap them ahead and refrigerate them unbaked. When I’m ready, I just bake them fresh so they’re hot and golden.

What’s the best dough to use?

I like using store-bought gluten-free, vegan crescent dough or my own homemade blend of GF flour, baking powder, and coconut oil.

Can I make them soy-free?

Definitely. I use soy-free hot dog alternatives, like those made from pea protein or legumes.

Do I need to use toothpicks?

Not usually. The dough sticks well on its own, but for smaller kids, I make sure everything is wrapped tightly so it holds together.

What can I serve with them?

I usually serve with sweet potato fries, apple slices, or a green salad. For Halloween parties, I add some fun dips and spooky decor.

Conclusion

Gluten-Free and Vegan Corn Dog Mummies are a festive, allergen-friendly take on a classic party snack that I love making every Halloween. They’re easy to customize, fun to eat, and a total crowd-pleaser for kids and adults alike. Whether I’m serving them as dinner or party bites, they always bring joy—and maybe a few laughs—to the table.

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