½ cup / 120 ml vegan light or heavy cream or sunflower sour cream or vegan mayo or homemade vegan cream
Hot dog buns
Wash the carrots but don’t peel them. Boil them until soft but not mushy (don’t add any salt just yet). Drain and let them cool down. Mix oil with salt, herbs, paprika powder, soy sauce and water. Peel the carrots and put them into a plastic bag. Cover the carrots with marinade and let them marinate in the fridge for at least a few hours or overnight.
For the chickpea salad, drain and rinse the chickpeas. Mash them a little using a fork. Don’t mash them completely, leave some of them whole. Add thinly chopped pickles, onion and lettuce. Add vinegar, oregano, salt, pepper and vegan cream or sunflower sour cream. Mix everything together. Put the salad into a fridge until it’s time to grill the carrots.
To make perfectly soft hot dog buns, use this yeast dough recipe. Just make the dough and let it rise in a warm place for about an hour. Then knead the dough again and divide it into 8 pieces. Form 8 hot dog buns (if the dough sticks, make your hands a bit oily) and place them on a baking tray covered with parchment paper. It’s good to place them near to each other, then they will stick together when baking and the sides will be much more softer. Let the buns rise in a warm place for about 40 minutes. Preheat the oven to 400 F / 200 C. Bake the buns for 20 minutes. Don’t overbake them. They need to be just lightly golden brown on the top and bottom. Take the buns out of the oven, brush them with water and cover them with a moist kitchen towel. Let them be until you grill the carrots.
Take the marinated carrots and put them onto a stick. Grill them until they have grill marks and start to get much more darker. Take a hot dog bun and cut it open. Cover the inner sides of the bun with a little bit of ketchup. Add a lettuce leave, grilled carrot and top it all of with a load of chickpea salad. Enjoy!
This delicious recipe and photos were created by VeganSandra.com, we simply shared it. Check them out for more great ideas!
Sift and stir together all of the dried ingredients for the seitan in a large bowl.
In a blender, pulse the veggie broth, apple, liquid aminos and liquid smoke a few times.
Pour the wet mixture into the dry and knead for 2 minutes.
Divide the dough into four pieces.
Roll the pieces of seitan into logs, then place them on a large piece of foil (approx. 10″x10″).
Wrap the foil around them as tight as possible, then twist the side-ends tightly in opposite directions until they won’t twist anymore.
Place the sausages on a baking sheet and bake them for 25-30 minutes, turning them every 10 minutes (less baking time if you want to grill them). Your baking time may vary, but you can test if they’re done by squeezing them a little with some tongs to see if they are firm.
Once they are done baking, take them out of the oven and wait 5 minutes to unwrap them.
Toss the fennel and onion slices together and grill or roast until slightly browned.
Toast the buns, fill with a little arugula, a sausage, top with grilled veggies and a drizzle of balsamic vinegar. Serve warm!
This delicious recipe and photos were created by VeganYackAttack.com, we simply shared it. Check them out for more great ideas!
8 all beef hot dogs any brand – standard length or bun length
30 oz pork and beans If not using pork and beans, refer to notes at the bottom of recipe. 30 oz = 2, 15 oz cans.
1/3 Cup Molasses
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayene pepper
¼ cup ketchup
2 Tbs yellow mustard
1 tsp cider vinegar
Salt and pepper to taste
Pour the oil into a frying pan and allow it to become hot over medium heat.
Cut the hot dogs into disks and add to the oil. Heat over medium heat until you note some crispy edges and caramelization of the exterior of the hot dog.
If you have a large enough skillet, continue by adding the ingredients to the skillet. If you prefer to now pour these into a sauce pan, then do so. Prefer to slow cook or to use the oven? Follow those instructions that are listed in the post.
Do NOT Drain the cans of pork and beans (there are added flavorings in the pork and beans).
Mix all of the ingredients in a medium sized saucepan and place on the stove
Set on medium heat and cook till bubbly throughout, even when stirred.
This delicious recipe and photos were created by LoavesAndDishes.net, we simply shared it. Check them out for more great ideas!
In a large skillet over medium heat, melt butter. Add onions, carrots, and hot dogs and cook until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add sesame oil to the pan and let heat 1 minute add the rice, and let cook for 3 minutes.
Push rice to one side of the pan and add the eggs, scrambling them in the pan and incorporating them into the rice when they are fully cooked.
Add the peas and the soy sauce and stir to combine.
Top with scallions if desired and serve.
This delicious recipe and photos were created by Delish.com, we simply shared it. Check them out for more great ideas!
12 oz Hebrew National All-Beef Franks one package, cut into 1-inch pieces
fresh chopped chives optional
Preheat oven to 425 degrees. Line light colored baking sheet with parchment paper.
Toss potatoes, carrots and onion with olive oil, smoked paprika, tarragon, salt, pepper and red pepper flakes. Spread onto prepared baking sheet in 1 even layer and bake 20 minutes.
Remove from oven and toss with green and red bell peppers and hot dog pieces. Spread out evenly on baking sheet and return to the oven for 12-15 minutes longer or until peppers start to char and hot dog pieces start to roast and blister slightly.
Toss hash with fresh chopped chives and serve.
This delicious recipe and photos were created by LaurenSlatest.com, we simply shared it. Please check them out for more great ideas!