I always feel a bit childish going to a restaurant and ordering a hot dog but, man, they’re just so delicious! Chilli dogs are my absolute favourite; sausages topped with messy, spicy chilli spilling out of the bun with every bite… Okay, I need stop, I’m salivating here.
But as you all know, #ThisGirlEats tries to find healthier alternatives to my most loved foods. As I’m sure you also know, sausages and mince meat – usually the stars of the chilli dog – are very fatty meats. This vegan version cuts that fat out, replaced with veggie sausages and a hearty bean chilli, but keeps that super satisfying taste. At around 560 calories per person, I’m snacking on these all summer!
So, this is how I did it…
1. Cook the sausages according to packet instructions – the Linda McCartney ones I’ve used here (and are SERIOUSLY yummy!) take 15 minutes on 180°C, but double check the timings for other brands.
2. While the sausages cook, heat a frying pan with a small drop of oil or a spritz of cooking spray and fry off the onions and carrots for a couple of minutes.
3. Throw in the bell pepper and tinned tomatoes, season well and cook on a medium-high heat for around 10 minutes – make sure it doesn’t start to stick!
4. Empty the tin of mixed beans into the pan and simmer on a low heat for the last 5 minutes of cooking.
5. Serve up the sausages in hot dog rolls, top with the bean chilli and get messy!
I think when it comes to food, the word “vegan” freaks some people out. It conjures images of scary new ingredients and complex cooking, things we don’t always understand and can’t always comprehend. But, as you can see from this recipe, it doesn’t have to be like that at all! This recipe is so easy, and it all starts with frozen sausages – you can’t get much simpler than that!
4 Vegan Sausages
4 Hot Dog Rolls
1/2 Tin of Mixed Beans
1/2 Tin of Chopped Tomatoes
1/2 Medium Carrot, Sliced
1 Medium Onion, Sliced
1 Bell Pepper, Sliced
Every chilli needs a kick, and just because this is a vegan recipe, that’s no exception! Once you’ve added the chopped tomatoes to the pan, top it up with dried garlic flakes, paprika, cumin, cinnamon, tomato puree, salt, pepper and a sprinkling of chilli flakes for spice.