Would it really be bonfire night without one of these in your hand? We might not be able to celebrate it the normal way this year but that doesn’t mean hot dogs are off the list, and you wont wana miss making these bad boys..
Plant based chilli hot dogs, topped with bourbon maple caramelised onions, a pumped up french mustard sauce, ketchup and smashed crinkle cut crisps for CRUNCH 💥
Let’s talk about this frickin good mustard sauce. Instead of the usual French mustard from a bottle, I made a creamy base from cashews, bunged in french mustard, a few other thangs and added chopped gerkins for that pickle element found on most dawgs. You HAVE to try it.
After a lot of searching for a plant based hot dog which doesn’t contain too many crap ingredients and is gluten and soy free I settled with Asda’s mild chilli hot dogs which didn’t disappoint!👌
FILTHY VEGAN HOT DOGS
Ingredients
Mustard sauce
- 1/2 cup cashews
- 1 tbsp + 1 tsp French mustard, I used French'S
- 1 tbsp 2 mini Gerkins, finally diced
- 1/2 a garlic clove, minced
- 1/2 tsp maple syrup
- 1/4 tsp himalayan salt
- Ground white or black pepper
- 1/2 cup boiling water
Toppings
- A batch of bourbon maple caramelised onions (search 'burger' on website)
- 4 Gluten free vegan hot dog rolls
- Salted crinkle crisps, crushed
- Tomato ketchup, I used Dr Wills
- 1 pack (4x) Gluten free vegan hot dogs, I used Asda's plant based chilli hot dogs
Instructions
- Crack on with the onions if you haven't done so already.
- Get the hot dogs in a frying pan with a little oil or grill in an oven.
- While they're cooking away make the mustard sauce. Bung everthing apart from the gerkins into a high speed blender, blitz till smooth. Stir in the gerkins.
- Place the hot dogs in a bun, top with onions, tomato sauce, mustard sauce and crisps.
- BISH BASH BOSH
