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Movie-Night Loaded Vegan Hot-Dogs // RSF

07 / 04 / 2018

There is something incredibly satisfying about anything that's labelled as 'loaded'...I think anyway. It means maximum flavour and a party for your taste-buds!! These are super chill, yet mega scrumptious loaded vegan hotdogs that are sure to impress your friends. I say chill as the recipe is mostly a guideline as you might just want to make one or 10 - who knows, and this "recipe" will help you achieve your vegan hotdog dreams. The crunch, savoury-ness, sweetness, bitterness, everything-ness is mega swell here honeybunches, and if you don't like mustard, swap it out for pesto for an even more impressive bun of your dreams.

Serves - as many as you want it too

Ingredients

Method

  1. Start by caramelising your onions. Whack a pan on the heat (with a little olive oil for best results) and then saute your onions (1 medium onion per person is a good start) until soft and slightly brown. Keep them going over medium heat, adding 1-2 tbsp of coconut sugar and a generous glug of red wine vinegar to help it along and to de-glaze the pan. They are ready when dark in colour and tasting insane (about 15 minutes).
  2. Meanwhile, cook your sausages according to the packet instructions, or just in a pan with a little oil until crunchy on the outside.
  3. Cut open your buns, set aside, and grate your vegan cheese, setting that aside too.
  4. Turn your oven on to it's highest heat/the grill setting.
  5. Make your guacamole by mashing your avocado (1 avocado for four people works) until smooth with a fork. Mix in a squeeze of lemon juice and a generous pinch of salt & pepper as well. Finely shred a handful or so of red cabbage, break apart with your hands and mix thoroughly into the guacamole. Set aside.
  6. When your sausages and onions are done, build up your hot-dogs by spreading the insides of the buns with a little mustard (if desired), adding a sausage, a generous amount of caramelised onions and then a sprinkle of vegan cheese shreds. Place in the pre-heated oven for about 5-7 minutes, or until the buns are slightly crunchy and the cheese it slightly golden.
  7. Top the sausages with the guacamole mixture and drizzle with tomato sauce to finish. Voila! Enjoy honeybunches!!