To celebrate national hot dog day on July 23 we created the first (unofficial) vegan hot dog challenge on our YouTube channel! It was a close fight to the finish, but John's lazy, stoner-friendly concoction took home the win. I honestly think it was because my supposed wild ingredient challenge actually helped his recipe rather than hindered it!
The recipes for both dogs are below, but first watch how it all came together!
We used yves veggie dogs in these recipes, but we really like field roast sausages! And always grill or pan fry your dogs in a good slathering of bbq sauce. If you're looking for vegan hot dog buns, be sure to ask the bakery counter at your grocery store for the ingredient lists. Most house made buns are vegan. The ones we used do not contain egg despite their appearance!
** recipes make enough toppings for 4-6 hot dogs
John's mac & cheese hot dog with cranberry ketchup
cranberry ketchup ingredients:
1 C canned cranberry sauce
1/4 C white wine vinegar
2 tbsp tomato paste
1 tsp garlic powder
1 tsp onion powder
pinch sea salt
In a small sauce pan heat all ingredients for the cranberry ketchup together over medium heat and bring to a low boil. Reduce heat and simmer for 10-15 minutes.
Meanwhile prepare boxed mac & cheese as per instructions on the package or to your liking.
Then add mac & cheese on top of hot dog and drizzle with cranberry ketchup.
Earth Balance mac & cheese is currently only available in the US. If you're in Canada you may be able to find Road's End Organics mac & chreese at health food stores or whole foods. And to be honest, this brand is actually tastier, we think!
Lauren's hot dog with crispy onion strings and jalapeño corn relish
jalapeño corn relish ingredients:
1/2 C frozen corn (thawed and drained)
1/2 C chopped pickles
1/4 C chopped red pepper
1 tbsp chopped pickled jalapeños
1 tbsp pickle juice
ground pepper to taste
In a bowl combine all the of the relish ingredients. Refrigerate until ready to assemble hot dogs.
crispy onion strings ingredients:
1 large white onion
1 1/2 C non-dairy milk (unsweetened almond or soy)
1 tbsp apple cider vinegar
1 1/2 C flour
1 tsp smoked paprika
1/4 tsp cayenne
1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp ground pepper
3 C vegetable oil (for frying)
Thinly slice the onion. It works best to use a mandolin to get them even, but if you're great with a knife then try it out! They should be thin enough that you can sort of see through them.
Pour the non-dairy milk into a shallow dish and whisk with apple cider vinegar. Soak the onions in this mixture for 15 mins.
In a separate mixing bowl combine the flour with smoked paprika, cayenne, salt, and pepper.
Heat your frying oil to 375 F in a heavy sauce pan. Using a pair of tongs take a handful of onions from the liquid and coat evenly with the flour mixture, then submerge into the oil. You might need to use a fork to move them around in the oil a bit just to keep them from sticking to each other. They only take 2 minutes to fry up, then remove that batch with the tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.