Hot dogs are one of the world’s most popular snack foods. Although with a New York history, this mix of a frankfurter sausage in a finger bun with fried onion, ketchup and mustard (with optional gherkins) is as about as tasty as it gets for a filling treat). But obviously we don’t want factory-farmed meat. And in the modern plant-based era, let’s learn how to make your own vegan hot dogs, as you won’t yet find them on sale many places. These Vegan Hot Dogs (The Veg Space) use ready-made sausages (we like Moving Mountains) and topped with all the traditional flavours, including optional sauerkraut.
Hot dogs are choking hazards so avoid for children and those at risk – or slice lengthwise and lengthwise again for less risk. Keep vegan hot dogs away from pets (as well as also being choking hazards), vegan meats often contain toxic ingredients like mushrooms, onion, garlic and spices).
Authentic Bread Co (Gloucestershire) makes lovely finger rolls, without palm oil. In easy-to-recycle packaging, these are made with organic flour, then part-baked for you to finish off at home with just 8 minutes in the oven. Once the pack is open, bake the same day (sprinkle lightly with water). You can freeze extra rolls and use defrosted ones the same day.
Moving Mountain Hot Dog Sausages are made from natural ingredients, free from palm and slide right out of the cardboard box (find in the freezer section of most supermarkets). These gluten-free lovelies are made with sunflower seeds, yet taste just the same, with a firm texture and smoky flavour. Available for food service orders too. These vegan cheesy hot dogs start by boiling, grilling or frying 4 hot dogs, then while they cook, make a quick plant-based spicy cheese sauce. Serve in a bun with mustard or ketchup and optional chopped jalapenos (pour any remaining sauce on accompanying cheesy chips!)
IKEA now serves a vegan hot dog, but one review says the second ingredient after onions is palm oil. And there is no such thing as sustainable palm oil, so no go.
