Preparation

• Heat ½ cup canola oil in a small, heavy saucepan over medium heat until it is hot, but not boiling. Add the annatto seeds, reduce heat to low and cook 5 minutes, stirring constantly. Remove the pot from the heat and let the oil cool. Strain the oil into a jar and discard the seeds. Reserve 2 tablespoons annatto-flavored oil, and cover and refrigerate the remainder for another use.
• Place the flaxseed meal in a small bowl. Stir in 3 tablespoons of water. Cover and refrigerate.
• To a blender, add the beans, tofu, the 2 tablespoons reserved annatto-flavored oil, 2 tablespoons canola oil, soy sauce, barbecue sauce, smoked paprika, garlic powder, onion powder, 2 teaspoons sugar, ½ teaspoon salt, dry mustard, cayenne and black pepper. Blend until the ingredients are incorporated, stopping to scrape down the sides as necessary. Pour the mixture into a large bowl, and stir in the vital wheat gluten and cornstarch to make a dough.
• Divide the dough into 8 equal parts. Gently roll each piece of dough into a hot-dog shape, approximately 3∕4 inches in diameter and 5 inches long. Wrap each hot dog in a 5-by-7-inch piece of parchment paper, leaving an extra inch on each end of the hot dog. Twist the ends tightly closed. Repeat with an outer layer of aluminum foil, again twisting tightly.
• Fill the lower pot of a steamer half full with water, and bring the water to a boil. Place the hot dogs in the steamer basket, seam-side down, stacking them if necessary. Cover the basket with the lid, reduce heat to low, and cook the hot dogs over simmering water 45 minutes. If you’ve stacked the hot dogs, switch their positions halfway through. Remove the pot from the heat and allow the hot dogs to cool to room temperature before unwrapping.
While the hot dogs are steaming, combine the flour, cornmeal, ¼ cup sugar, 1 tsp. salt, white pepper and baking powder in a large mixing bowl. Remove the flaxseed meal mixture from the refrigerator and stir it into the flour mixture. Slowly add the soy milk, stirring with a fork or whisk until no large lumps remain. The batter will be thick.
Heat a heavy skillet over medium-high heat, then add ½ inch of canola oil. Heat the oil to 350 degrees. (The oil is ready when you dip the end of a wooden spoon into it and the oil bubbles.) Unwrap a hot dog and use tongs to dunk it into the batter, coating it evenly. Drop the dog into the hot oil, using tongs to rotate it until it is golden brown on all sides, approximately 30 seconds. Remove the hot dog from the oil and drain it on a plate lined with paper towels. Repeat with the remaining hot dogs. Insert thin wooden dowels or chopsticks and serve hot.

* Annatto seeds are available at Olde Town Spice Shoppe, 334 S. Main St., St. Charles, 636.916.3600, oldtownspices.com.
** Bob’s Red Mill Flaxseed Meal and Bob’s Red Mill Vital Wheat Gluten Flour are available at Whole Foods Market, 1601 S. Brentwood Blvd., Brentwood, 314.968.7744, wholefoodsmarket.com.