Put the onion and garlic into a food processor and pulse to chop finely. Heat a small non-stick skillet. Add onion and garlic and cook until onion is softened in a ½ cup of water, about 3 minutes. Transfer onion mixture back to the food processor.

Add the pinto beans, water, coconut aminos or soy sauce, tomato paste, and all seasonings to the food processor. Blend until it’s a thin paste.

Combine remaining ingredients (gluten, oatmeal, yeast, and flax) in a large mixing bowl. Add the contents of the food processor and stir until combined. If it seems that there’s not enough moisture, add another tablespoon or two of water. Knead in the bowl for about two minutes until a heavy gluten “dough” is formed.

Set up a steamer in a pot of water and bring the water to a boil. Cut off 8 pieces of aluminum foil or parchment paper, each about 6 inches long. Divide the gluten into 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of gluten between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil/paper and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 8 veggie hot dogs.

Place all the veggie dogs on the top of a steamer, cover, and steam for 45 minutes. Remove from heat and allow to cool slightly before unwrapping. Store the veggie dogs in a covered container in the refrigerator or freeze in a plastic bag for longer storage. Warm gently in a frying pan or microwave or on a grill before serving.