NUTRITION

SERVINGS

INGREDIENTS

1 links high-protein veggie sausages

0.25 cup non-fat Greek yogurt

1 large egg

3 tbsp yellow cornmeal

1 tbsp coconut flour

0.5 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greasing it with the avocado oil.

• 2

  Pat the veggie sausages completely dry with a paper towel and insert a wooden skewer into the end of each link.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt and egg until the mixture is smooth and well combined.

• 4

  Stir in the yellow cornmeal, coconut flour, garlic powder, smoked paprika, sea salt, and black pepper to create a thick, uniform batter.

• 5

  Transfer the batter into a tall, narrow glass to make the dipping process easier and more even.

• 6

  Dip each veggie sausage into the batter, rotating the skewer to ensure a thick coating covers the entire surface.

• 7

  Carefully place the coated sausages onto the prepared baking sheet, ensuring they do not touch.

• 8

  Bake for 15 to 18 minutes, turning the sausages halfway through the cooking time, until the crust is firm and golden brown.

• 9

  Remove from the oven and let the veggie dogs rest for 2 minutes to allow the crust to set before serving.