Loaded Hot Dogs
Community Member
July 13, 2022
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 8 plant-based hot dog sausages
- 8 hot dog rolls
- vegan cheese, optional
Curried mustard sauce
- ⅓ cup dijon mustard
- 1 spring onion
- 1 teaspoon curry powder
- ¼ cup almond milk
- 1 pinch of sugar
For the onion rings
- 1 onion, sliced into rings
- sunflower oil, for deep frying
- ½ cup all purpose flour (65 g)
- ½ cup cornflour (65 g)
- ¼ cup polenta (30 g)
- ½ teaspoon salt
- ½ cup almond milk (120 mL)
- ¼ cup coconut cream (60 mL)
For the salsa
- ½ cucumber, finely chopped
- 1 avocado, chopped
- ½ red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- salt and pepper, to taste
Nutrition Info
- Calories 403
- Fat 16g
- Carbs 52g
- Fiber 5g
- Sugar 10g
- Protein 13g
Estimated values based on one serving size.
Preparation
- For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
- For the onion rings: Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
- Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl.
- Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture. Fry the rings in batches until golden and crisp (1–2 minutes). Drain on a paper towel and set aside.
- For the salsa, combine all the ingredients in a bowl.
- Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through. Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.
- Serve.
Ingredients
for 8 servings
- 8 plant-based hot dog sausages
- 8 hot dog rolls
- vegan cheese, optional
Curried mustard sauce
- ⅓ cup dijon mustard
- 1 spring onion
- 1 teaspoon curry powder
- ¼ cup almond milk
- 1 pinch of sugar
For the onion rings
- 1 onion, sliced into rings
- sunflower oil, for deep frying
- ½ cup all purpose flour (65 g)
- ½ cup cornflour (65 g)
- ¼ cup polenta (30 g)
- ½ teaspoon salt
- ½ cup almond milk (120 mL)
- ¼ cup coconut cream (60 mL)
For the salsa
- ½ cucumber, finely chopped
- 1 avocado, chopped
- ½ red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- salt and pepper, to taste
Nutrition Info
- Calories 403
- Fat 16g
- Carbs 52g
- Fiber 5g
- Sugar 10g
- Protein 13g
Estimated values based on one serving size.
Preparation
- For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
- For the onion rings: Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
- Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl.
- Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture. Fry the rings in batches until golden and crisp (1–2 minutes). Drain on a paper towel and set aside.
- For the salsa, combine all the ingredients in a bowl.
- Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through. Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.
- Serve.
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