Vegan Hot Dogs!

[Alberta Louise]

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 Shitake 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 smokey

Vegan butter for the buns

Salt to taste

1 tsp Red Chilli Powder to garnish

Side salad of Gem lettuce, washed and trimmed and tomato quarters.

2 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 caramelisers. Once cooked put aside.

Saute the cut shitakes until cooked. 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. Be generous with the onions here. Assemble the Tempeh ‘dog’, add the mustard and the fresh shitake mushrooms. Add an extra pinch of salt and red pepper powder to garnish if required.

A side salad of Gem lettuce and quartered tomatoes to serve.