hot dogs three ways

I'm not a massive faux meat gal, I like my beans and my tempeh, but there are so many new vegan products popping up in the supermarket I decided to grabbed a few. The tofukry hot dogs turned out to be a real treat and they took me straight back to my pre-vego days. I ended up whipping up three versions using a couple of whole-foods essentials recipes to balance out the processed soy and white bread but of course everything can be substituted for store-bought versions if you just feel like tucking in!

Sauerkraut & Sriracha Dog

for two

2 hot dog rolls
2 tofurky hot dogs or your favourite vegan sausage
2 TBSPs vegan mayonnaise or make your own
1/4 cup sauerkraut or make your own
1 spring onion (thinly sliced)
Sriracha (as to your liking)
1 tsp black sesame seeds

Smother your rolls with mayo, add the hot dogs (prepared as per package instructions) and top with sauerkraut, spring onion, sriracha and sesame seeds.

Smoky Breakfast Dog

for two

2 hot dog rolls
2 tofurky hot dogs or your favourite vegan sausage
1 recipe of tomato relish
1 tin white beans
1 chipotle chilli (finely chopped)
1 large potato (cut into small cubes)
1 tsp oil
1 tsp salt
parsley (chopped to serve)

Place the potato, oil and salt in the oven at 200C/400F for 30mins or until crispy. Make the tomato relish and add in the beans with the chipotle chilli. Fill the rolls half way with beans, add the hot dogs (prepared as per package instructions) and top with potato cubes and parsley.

Classic Grilled Cheese Dog

for two

2 hot dog rolls
2 tofurky hot dogs or your favourite vegan sausage
4 slices of vegan cheddar cheese
1/2 cup pickle slices
American mustard

Place two slices of cheese onto each roll and place under the grill until melted and bubbling. Add the hot dogs (prepared as per package instructions), top with pickles and as mush mustard as you like.