Hell yeah chilli dogs recipe


This vegan hotdog can be eaten any which way you prefer. Plain and simple with fried onions, mustard and ketchup, or it can be ‘dressed up to the nines’ with all your favourite toppings. The components of this recipe can also be used for lots of other dishes.

  • Yield: 8 Servings


For the Paprika Seitan 'Dogs'
  • 5½ oz (150 g) vital wheat gluten flou
  • 2 tablespoons nutritional yeast
  • 2 tablespoons chickpea/gram flour
  • 1 tablespoon ground flaxseeds/linseeds
  • 1 small onion, finely chopped
  • ½ carrot, finely chopped
  • 3 garlic cloves, crushed and chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato purée/paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground mustard seeds
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon celery seeds
  • pinch of ground nutmeg
  • 1 teaspoon hickory liquid smoke
  • 1 teaspoon smoked salt
For the Nacho Cheese
  • ½ cup (60 g) cashews
  • 1½ teaspoons white miso paste
  • 3 tablespoons tapioca starch
  • 3 tablespoons nutritional yeast
  • 1½ teaspoons freshly squeezed lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon agave syrup or maple syrup
  • 1 teaspoon onion powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
To Serve
  • 8 hotdog rolls, sliced lengthways
  • 7 oz (200 g) green jackfruit & 3 bean chilli
  • nacho corn chips
  • pickled red chillies/chiles, roughly chopped
  • ½ small red onion, finely diced
  • 8 x squares of greaseproof paper
How to Make It
  1. To start the nacho cheese, soak the cashews in cold water for 3–4 hours, or overnight.
  2. To make the paprika seitan ‘dogs’, mix together the vital wheat gluten, nutritional yeast, chickpea/ gram flour and flaxseeds/linseeds in a large bowl, making a well in the centre. Place the remaining ingredients into a food processor and blitz to make a purée. Add 1–2 tablespoons of water if the mixture is too thick. Pour the liquid into the centre of the well and, with gloved hands, bring the mixture together to make a firm dough. If the dough seems too stiff, add another 1–2 tablespoons of water.
  3. Divide the dough into eight equal pieces and roll each piece into a sausage shape. Put a greaseproof square on the work surface and put a sausage inside. Roll the sausage again on the surface, wrapping it in the paper. Twist the ends closed, then cover with a foil square. Repeat for all the sausages. Set a basket steamer over a pan of hot water, put the ‘dogs’ inside, cover with a lid and steam for 45 minutes. Set aside to cool in the wrappers. The ‘dogs’ can be kept in the fridge for up to a week or in the freezer for a month.
  4. To finish the nacho cheese, drain the cashews and rinse well. Put the cashews and remaining ingredients into a blender with 240 ml/1 cup water and blitz until smooth. Pour into a small pan over a medium heat. Whisk gently and bring to a simmer. Heat for a few minutes and the sauce will become gooey and glossy.
  5. To serve, reheat the ‘dog’ by simmering in water for 2 minutes. Put a ‘dog’ inside each roll, ladle over some jackfruit chilli, crumble the nacho chips over the top, drizzle over the nacho cheese, and finish with pickled red chillies/chiles and onion.

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