Smoky dogs
Enjoy these homemade vegan hot dogs for Bonfire Night and beyond, finished with a dollop of sticky caramelised onions.
Ingredients
For the smoky sausages
- 4 tbsp olive oil
- 1 medium red onion, finely chopped
- 1 medium red pepper, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 3 tbsp sun-dried tomatoes, finely chopped
- 3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped
- 1 tbsp smoked paprika
- 2 tbsp brown miso paste
- 400g tin kidney beans, drained and rinsed
- 4 tbsp buckwheat (or plain) flour
- 1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour)
For the caramelised onions
- 2 tbsp olive oil
- 3 medium red onions, thinly sliced
- 1 tbsp balsamic vinegar
To serve
- 4 hot dog buns
- vegan mayonnaise
- small handful rocket leaves
- tomato ketchup
- American mustard
Method
To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more.
Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using).
Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns.
Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying.
When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over.
Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised.
To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste.
