Vegan Hot Dogs w/ Charred Peppers, Homestyle Chunky Chips and Chipotle Mayonnaise

Australia Day is fast approaching so I have decided to take this years BBQ one step further than previous years and that is to combine my love of BBQ’s with my love of Tex-mex cuisine and of course, as it is me, the whole thing will have an English touch too, so my Aussie/English/American/Mexican inspired meal is a vegan hot dog with charred peppers (capsicums) and onions, homemade (healthier) English style chunky chips and a chipotle mayonnaise to spice it up. This is seriously a match made in heaven and I am amazed I have never tried it before.

Traditional meat hot dogs, as everyone knows, are disgusting. God knows what is in them, so the idea of a vegan one is not that impressive to me and having tried one or two, I am not going to use them. Instead, I am going for a seitan style Tofurky Italian sausage. These make things SO much better and coming in at a whopping 29g of protein, they contribute hugely to the dishes 40g or so in total.

The chips are baked, not fried, and by using minimal oil, this is a really nutritious, and every bit as a good as the full fat, fried alternative. For the mayo, I have used tinned chipotle peppers in adobo sauce and opted for Follow Your Hearts ‘vegenaise’ which in my opinion is the best vegan mayo by a long way.

Vegan Hotdog top

Serves 4

Ingredients:

  • 4 Tofurky Italian sausages (but any vegan banger will do), sliced in half lengthways
  • 4 hotdog buns
  • 1 red pepper (capsicum), sliced thinly
  • 1 yellow pepper (capsicum), sliced thinly
  • ½ red onion, sliced thinly
  • 4 desiree potatoes (about 1kg)
  • 2-3 tablespoons vegetable oil
  • 1 teaspoon each of rosemary and thyme
  • salt and pepper

For the Chipotle Mayo

  • 1 cup of vegan mayonnaise (I used vegenaise)
  • 2 chipotle peppers from a can, plus 2 tablespoons of the adobo sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • pinch each of smoked paprika and chilli powder
  • 1 teaspoon liquid smoke (optional)
  • small squeeze of lime juice (optional)
  • salt and pepper

Vegan Hotdog in pan

Cook it:

  1. Preheat your oven to as hot as possible. Around 250 degrees Celsius is good, I used fan forced too. Place a large baking tray in to preheat (2 if you think yours isn’t big enough)
  2. Bring a large pan of water to boil
  3. Cut your potatoes (I like to keep the skins on) into 1cm wide chips and par boil for 3 minutes
  4. Drain and put the chips back into the dry pan and give it a good shake. You want to ruffle the sides of the potatoes. We are treating these like roast potatoes
  5. Pour the oil over and add the rosemary, thyme and season with salt and pepper. Now using your hands (or tongs if you are a weakling), really mix everything together to ensure every mm of the chip is covered in oil and spices
  6. Now, lay onto the baking tray(s) ensuring that there is a single layer and none of the sides are touching. Bake for around 20 minutes, turning every 5 minutes
  7. Meanwhile, make the mayo. Take out 2 chipotle peppers from the tin and chop (you can use a food processor for this but I like it a little rougher). Then add all remaining ingredients to a bowl and mix thoroughly. Check the seasoning and if good, cover and chuck it in the fridge
  8. Stick a griddle pan on a high heat (or fire up the barbie). Add the peppers and onions to a mixing bowl, add a big pinch of salt (this draws out moisture) and 1 tablespoon of oil. Mix everything together to ensure all veg has oil covered and then add to the griddle pan (or whatever you are using on your BBQ). These will take about 12-15 minutes and do not be tempted to remove, you can shake every few minutes but you want these peppers charred. When done season with salt and pepper and stir
  9. About 6 minutes before chips are done, remove the onion and peppers to a bowl and put the pan back on the stove. Add the sausages and cook for 3 minutes, then turn and cook for another 3. At this point too, I like to add the hot dog buns to get them a bit toasted. 90 seconds each side will be perfection
  10. Now it is just a case of adding the sausage to the buns, layering with some peppers and onions, and then spooning the mayo over the top. The chips can be divided up, and you can all share the remaining chipotle mayo
  11. Get it into ya!

Recommended Tunes:

Oasis - (What's_The_Story)_Morning_Glory_album_cover

Oasis “(What’s The Story) Morning Glory”

I am listening to this album for one reason only. Well apart from the fact that it is a perfect album for singing, drinking and BBQing and is an amazing album, the MAIN reason is that every Australia Day, there is a radio station here in Australia that plays a countdown of the top 100 songs of the previous year, as voted for by viewers. A couple of years ago, they did an all time Top 100 and I was BLOWN AWAY when “Wonderwall” was number 1. So in my mind, Australia’s favourite ever song is by Oasis. That always puts a huge smile on my face. Haha

Listen – but do yourself a favour and buy it on vinyl!!
Advertisements

4 thoughts on “Vegan Hot Dogs w/ Charred Peppers, Homestyle Chunky Chips and Chipotle Mayonnaise

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s