These vegan and gluten-free Pigs in a Blanket are the perfect healthy finger food to serve at your next gathering. The “pigs” are made from slightly boiled carrots left overnight in a flavorful marinade made up of vegan Worcestershire sauce, tamari, apple cider vinegar, and spices. The dough is made from all-purpose gluten-free flour from Bob’s Red Mill.
There are plenty of reasons to cut pork out of your diet – firstly, to avoid contributing to the horrific abuse of pigs. Secondly, pork is loaded with cholesterol and saturated fat. I could have gone for a vegan dog, but I can’t vouch for knockoff pork being healthy either. Just because a product is vegan, doesn’t mean it’s healthy. Beyond Sausages contains methylcellulose, potassium chloride, “natural flavors”, and concentrates. If you can’t pronounce an ingredient, or the product claims to have “natural flavors” without specifying what that means, it’s probably sketchy.
I used carrots which I boiled until just fork tender, then soaked overnight in a flavorful marinade. The carrots have similar flavors to pork, but ultimately taste like carrots. I don’t think that’s a bad thing though – the end result is a lighter and fresher appetizer that is still packed with a ton of flavor.
You can absolutely buy crescent rolls from the store if you don’t want to make the dough, but keep in mind it’s difficult to find a healthy option, and almost impossible to find a gluten-free option. Whatever you do, do NOT buy Pillsbury crescent rolls. They contain very harmful chemicals including red 40 (made from petroleum) and yellow 5 (also made from petroleum.) The fact that these ingredients are approved by the FDA is proof that the FDA prioritizes money over the health of the American people.
I highly recommend making the dough – it takes a bit of time, but isn’t wildly complicated. Here are the basics:
- Combine brown sugar (or coconut sugar), ACTIVATED YEAST, and warm water in the base of your stand mixer.
- If you don’t have a STAND MIXER that’s okay. Just add your ingredients to a large bowl and when it comes time use your hands to knead.
- Add in the flour first, then slowly add in the remaining water. I used Bob Red Mills’s GLUTEN-FREE ALL PURPOSE FLOUR. The dough should be slightly sticky, not crumbly. If the dough is too dry and crumbly, add in water 1/2 cup at a time. It’s important to make sure the water is at a warm temperature.
- Knead for about 10 minutes, then cover the bowl for about an hour. Cut into fourths then roll into a thin layer. Cut the dough in diagonal sections (the same way crescent dough is cut when rolled out) and wrap your dogs.
- If you want your dough to be a nice golden brown, coat with a light coat of vegan butter. This step is NOT necessary at all.
Keep in mind you will likely be left with lots of leftover dough. Use the rest to make a bagel, dinner rolls, mini pizzas, etc.
Another option is you can make a really large portion of pigs in a blanket and keep them frozen. When you’re ready to eat them, pop them in the air fryer or oven to warm.
Pigs in a Blanket
- 1 bag baby carrots
- 1 tbsp agave
- 2 tbsp vegan Worcestershire sauce
- 1/4 cup tamari, soy sauce, or coconut aminos
- 3 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp paprika
- 3 1/4 cups gluten-free all purpose flour
- 1 packet dry active yeast 1 packet equals 2 1/4 tsp
- 1.5 tsp brown or coconut sugar
- 1.5 tsp sea salt
- 1.5 cups warm water add more if too dry or crumbly
- 1/4 cup melted vegan butter to brush onto bread, optional
- boil carrots until barely fork tender. this took me about 12 minutes, but keep a close eye as the amount of time varies. drain and set aside.
- in a reusable bag add the marinade ingredients followed by the cooled carrot. seal and refrigerate overnight.
- in your stand mixer add the dry active yeast, brown or coconut sugar, and 1/4 cup warm water. let sit for a few minutes to dissolve.
- add the flour and salt. gradually add in the water while your stand mixer is on the lowest setting. if you've added all the water and the mixture is too dry or crumbly, add another 1/2 cup of warm water and repeat until the mixture is perfect. it should be slightly sticky but not so sticky that it separates.
- cover with a towel and let sit for about an hour to rise. gently punch down then let sit for another few minutes.
- roll the dough into a disc on a floured surface and cut into 4 squares. one at a time, evenly roll out the dough into a thin layer. it shouldn't be so thin that it breaks, about 1/4 inch thick. cut the dough in diagonal layers similar to how crescent rolls are cut - look up a picture for reference if you aren't sure.
- roll each carrot up and place on a parchment lined baking tray leaving about 2 inches between each one. brush with butter if you'd like, then sprinkle with sea salt and cook for 20 - 25 minutes.
- serve immediately or store in the freezer.