Vegan Corndogs

You don't have to be vegan to try these corn dogs. They taste similar to traditional corn sausages, but with a unique lean twist-imagine combining this hard texture that you'll recognize and love with umami flavor and sweet and crunchy cornbread breadcrumbs. When everything is prepared together, it turns out a real treat and a fun alternative to dinner with children.
Prepare the corndog batter: Heat 6 inches of oil in a roasting pan to 360-375 ° F.Pierce each hot dog about three-quarters through, cutting off the tips of the skewers if necessary.Divide the mixture into 1/3 cup portions. Take each serving and roll it into a ball and then into an oblong "hot dog" shape. Wrap each hot dog in parchment paper and then aluminum foil. Twist the tips to seal.In a large saucepan with a steaming basket, pour enough water to reach the bottom of the basket (about 1 1/2 to 2 cups), and bring to a boil over medium heat. Place the wrapped hot dogs in a basket; cover and steam for 30 minutes. Turn off the heat, remove the lid and let cool in the pot. Once cool, unwrap and refrigerate until ready to eat.Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Gently stir in the vegetable milk until smooth. Pour the batter into a tall drinking glass (deep enough to cover the hot dog“. Dip the "hot dogs" in the batter, using a spoon if necessary to coat. Quickly transfer to hot oil. Saute until the corn dogs are golden brown on the outside, 8 to 10 minutes. Place on paper towels and let cool for about 5 minutes before using. Serve with ketchup and mustard.