- List Of Ingredients
- For the sweet chilli sauce:
- 1–2 teaspoons hot sauce or chilli paste
- 2 tablespoons reduced-salt tomato purée (paste)
- 2–3 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- water to thin, if necessary
- For the cheesy mustard mayo:
- 1 teaspoon Dijon mustard
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 2 teaspoons nutritional yeast
- 1 teaspoon onion powder
- 3–4 tablespoons hot water (to reach your desired consistency)
- ¹⁄8 teaspoon salt
- For the hot dogs:
- 2–3 vegan sausages (either store-bought or use my recipe on page 118)
- ½ red onion, sliced
- 1–2 tablespoons oil, for frying
- 2–3 hot dog buns
- salt and pepper, to taste
- sesame seeds
- Serves 2-3 double for more
Method
1. Prepare the sauces by mixing each separately in a bowl and storing in resealable plastic bags. Set aside.
2. In a large frying pan, fry the vegan sausages and red onion in a little oil until the sausage is browned and crispy on all sides and the onion is crispy. Drain both on a paper towel.
3. Warm the buns in the oven or microwave.
4. To assemble the hot dogs, cut a slice down the centre of the hot dog bun with a bread knife (ensure you do not cut all the way through). Spread a thin layer of sweet chilli sauce inside the bun and then insert the vegan sausage. Top with onion, salt and pepper and finish with a drizzle of both the sweet chilli sauce and cheesy mustard mayo. (To apply the sauces, simply slice a small corner off the resealable plastic bags with scissors and squeeze as you would with a piping bag.) Sprinkle with sesame seeds.
5. Feel free to add any additional toppings to your hot dogs, such as grated vegan cheese or pickles!
