The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
These Ultimate Vegan Hot Dogs were demonstated on stage at Vegan Life Live by MIH Jordan Bourzig and Sukhin Tye. The hot dogs are toped with mustard seeds and toasted hemp seeds & a drizzle of beetroot ketchup for that American-style “dirty” hot dog.
Sausage:
200g cooked chickpeas (half a can)
60g rolled oats
4 tablespoons cornstarch
50g soya chunks (dried)
2 tablespoons tomato paste
3 tablespoons nutritional yeast flakes
1 tablespoon tamari
2 teaspoons salt
2 teaspoons garlic granules
2 teaspoons oregano
1/4 teaspoon thyme
1/4 teaspoon dried rosemary
1/2 teaspoon ground black pepper
Beetroot Ketchup:
4 medium cooked beetroot
60ml apple cider vinegar
60ml cup water
2 teaspoon worcester sauce
1 teaspoon horseradish paste
3 large pitted medjool dates
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder (or 1 small garlic clove)
Toasted Hempseed:
30g hempseed
2 tablespoon gluten free soy sauce
Soaked Mustard seeds:
100g mustard seeds
Coleslaw
¼ Cabbage white and red
1 Carrot
Pinch of salt
½ lemon juice
(Soak the mustard seeds overnight and drain them)
Sausage:
Place the soya chunks in a bowl, covering them with boiling water. Set aside while you prepare the other ingredients.
In a blender, combine chickpeas, oats, cornflour, tomato paste, nutritional yeast, tamari, salt, garlic granules, oregano, thyme, rosemary, and black pepper.
Drain the soya chunks in a colander, pressing down with a spoon to remove excess water (be careful, as they’re still hot). Add the chunks to the blender.
Blend the mixture until smooth, resembling playdough. Use a spatula to scrape down the sides if needed, adding water a teaspoon at a time for the right consistency.
While blending, start preparing the beetroot ketchup by blending all ingredients until smooth.
Once the sausage mixture is smooth, scoop out portions using an ice cream scoop or tablespoon to form 10 equal sausages.
With slightly damp hands, roll each portion into a sausage shape, around 8-9 cm long.
Place sausages in the fridge to firm up. While they rest, wash the food processor and prep other ingredients:
Heat a frying pan over medium-high heat for 3 minutes. Add shelled hemp seeds and toast for 6-7 minutes, shaking occasionally.
Once toasted, turn off the heat, deglaze with soy sauce, and mix well. Set the hemp seeds aside
Grate cabbage and carrot for coleslaw using a coarse grater or slice the cabbage thinly with a sharp knife. Add salt, massage gently to soften, and finish with a squeeze of lemon juice.
Reheat the frying pan over medium-high heat, adding a little olive oil. Fry sausages in batches (about 5 at a time) until golden brown on all sides. Cook each side with the pan lid on for about 1 minute, turning each sausage 90 degrees to cook evenly.
While cooking the next batch, keep the finished sausages warm in the oven or cover them with a tea towel.
Assembly: Spread beet ketchup inside a hot dog bun, place a sausage inside, and top with coleslaw. Sprinkle with mustard seeds and toasted hemp seeds, finishing with a drizzle of beet ketchup for that American-style “dirty” hot dog.
