Vegan Corndogs

Ingredients

• 6 garlic cloves, peeled
• 3 medium carrots, peeled and chopped
• 1 (6-oz.) pkg. sliced portobello mushrooms
• 1 (5-oz.) red beet, peeled and chopped
• 1/2 yellow onion, sliced in half
• 2 teaspoons table salt, divided
• 2 teaspoons black pepper, divided
• 2 tablespoons nutritional yeast
• 2 tablespoons soy sauce
• 1 tablespoon smoked paprika
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 teaspoon ground cumin
• 1 teaspoon brown or red miso (optional)
• 1 1/4 cup vital wheat gluten
• Oil for frying
• 8 to 10 thick skewers
• 1 1/2 cup (about 6 3/8 oz.) all-purpose flour
• 1 1/2 cup fine cornmeal
• 6 tablespoons granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon table salt
• 2 cups plant-based milk (such as soy, almond, oat, etc.)
• Ketchup and mustard, for serving