1tsp grated Ginger, 1ts crushed Garlic, ½ tsp powdered Turmeric, 3tsp Sweet Chilli sauce, 1tsp Soy sauce,1tsp Olive oil or Grapeseed oil, Salt to taste
1 packet of Tempeh, 2 ribs per ‘dog’
1 large Onion, chopped and diced
2-3 tbsp Balsamic Vinegar
1 tbsp raw sugar
4 slit sideways, Hot Dog Buns, warmed
6 large fresh Shiitake mushrooms, French-style cut in quarters
Extra virgin olive oil or grapeseed oil
2-3 tbsp Yellow Mustard, to taste
3-4 tbsp Tomato Paste, add to the marinade
Plant-based Mayonnaise, plain or smoky
Vegan butter for the buns
Salt to taste
1 tsp Red Chilli Powder to garnish
The 2-plus Hour Marinade
Mix all the marinade ingredients plus the tomato paste together and leave in the fridge for 2 hours.
Pre-heat the air oven to 180C. When ready paint the marinade on 4 two ribs a piece ‘dogs’ and bake for 15 minutes.
Prepare the large onion by chopping it roughly into crescents and also diced then saute in olive oil or grapeseed oil for 15 minutes on a medium heat. Turn the heat up and add 2-3 tbsp of Balsamic vinegar and raw sugar. This is the decider and how it caramelises. Once cooked put aside.
Saute the fresh shiitake until cooked, around 20 minutes on a low heat. Put aside.
To Assemble:
Take a warmed, buttered slit-on-the-side hot dog bun in your left hand and add the mayonnaise then the onions. Assemble the Tempeh ‘dog’, add the mustard and the fresh shiitake mushrooms. Add an extra pinch of salt and red pepper powder to garnish if required.
Vegan Hot Dogs!
by Alberta Louise
on Tuesday
Vegan Hot Dogs
Serves 4
Ingredients for the Marinade:
1tsp grated Ginger, 1ts crushed Garlic, ½ tsp powdered Turmeric, 3tsp Sweet Chilli sauce, 1tsp Soy sauce,1tsp Olive oil or Grapeseed oil, Salt to taste
1 packet of Tempeh, 2 ribs per ‘dog’
1 large Onion, chopped and diced
2-3 tbsp Balsamic Vinegar
1 tbsp raw sugar
4 slit sideways, Hot Dog Buns, warmed
6 large fresh Shiitake mushrooms, French-style cut in quarters
Extra virgin olive oil or grapeseed oil
2-3 tbsp Yellow Mustard, to taste
3-4 tbsp Tomato Paste, add to the marinade
Plant-based Mayonnaise, plain or smoky
Vegan butter for the buns
Salt to taste
1 tsp Red Chilli Powder to garnish
The 2-plus Hour Marinade
Mix all the marinade ingredients plus the tomato paste together and leave in the fridge for 2 hours.
Pre-heat the air oven to 180C. When ready paint the marinade on 4 two ribs a piece ‘dogs’ and bake for 15 minutes.
Prepare the large onion by chopping it roughly into crescents and also diced then saute in olive oil or grapeseed oil for 15 minutes on a medium heat. Turn the heat up and add 2-3 tbsp of Balsamic vinegar and raw sugar. This is the decider and how it caramelises. Once cooked put aside.
Saute the fresh shiitake until cooked, around 20 minutes on a low heat. Put aside.
To Assemble:
Take a warmed, buttered slit-on-the-side hot dog bun in your left hand and add the mayonnaise then the onions. Assemble the Tempeh ‘dog’, add the mustard and the fresh shiitake mushrooms. Add an extra pinch of salt and red pepper powder to garnish if required.