Stuffed Vegan Hot Dogs

This delicious dish will show you how easy it is to make hotdogs without using any animal products, which is a favorite comfort food for many people.

Eats up to 8 servings


8 vegan hot dog sausages

8 hot dog rolls

Vegan cheese (optional)

For the curried mustard sauce:

70g (3oz) Dijon mustard

1 shallot onion, finely sliced

1 tsp curry powder

60ml (2fl oz) coconut milk

A pinch of brown sugar

For the onion rings:

1 onion, sliced into rings

Corn oil, for deep frying

63g (2.2oz) flour

97g (3.4oz) cornflour

40g (1.4oz) polenta

½ tsp salt

120ml (4.1fl oz) coconut milk

60ml (2fl oz) coconut cream

For the salsa:

½ finely chopped cucumber

1-2 avocadoes, chopped

½ red onion, finely chopped

1 tbsp fresh lemon juice

2 tsp olive oil

Salt and pepper, to taste

How to prepare

Put all of the sauce ingredients into a small saucepan, set it over medium heat, and let it simmer for two minutes. This will make the curry mustard sauce. Use a hand blender or a food processor to puree the ingredients until smooth, then set them aside to chill.

To make the onion rings, cut the onion slices into rings using a ring cutter. Bring the sunflower oil up to 180 degrees Celsius by heating it over a medium-high flame. (Before you start frying, test the oil by placing one of the rings in it. If it starts bubbling right away, that means the oil is ready.) In a large mixing bowl, combine all of the dry ingredients and stir to combine. In a separate container with a mixing bowl, combine the almond milk and the coconut cream. Each onion ring should first be dipped in the dry mixture, then dipped in the wet mixture, and finally dipped once more in the dry mixture. Fry the rings in batches until the outsides are golden and the insides are crisp (1-2 minutes). After draining on a paper towel, set the bowl aside.

Put all of the ingredients for the salsa into a bowl and mix them together.

Warm the hot dog sausages all the way through by chargrilling them lightly on a barbeque grid over medium-hot coals until the grid is covered in grill marks. Each roll should be sliced lengthwise, but the cut should not go all the way through. After spreading the roll with the curry mustard sauce, place the hot dog sausages inside, and finish the sandwich by topping it with salsa and onion rings. To make this dish even more indulgent, add some vegan cheese.

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