Vegan Hot Dogs - The Ultimate Meatless Dinner

Serve up the ultimate meatless BBQ meal with this easy vegan hot dog recipe. Fill hot dog buns with vegan sausage and chargrilled vegetables.

Fire up the grill? Get more recipe inspiration with Alternative BBQ Recipes.

Nutritional information: per serving

material

3 tablespoons olive oil
1 bushy rosemary sprig, leaves picked and chopped
3-4 medium carrots, halved (or 6-8 whole baby carrots)
4 spring onions or 1 red onion, cut into thick rounds
4 vegan hot dogs or 8 vegan chipolatas (I used Moving Mountains plant-based hot dogs from Sainsbury's and Waitrose)
2 corn cobs
4 tablespoons tomato chutney
Serve with a handful of basil leaves (mostly torn) and a few whole basil leaves.
4 sub rolls
Serve with mayonnaise (optional – vegan if desired), gherkins and mixed salad leaves

You will need it again

Heat/light the BBQ and spread the coals in an even layer. Combine the oil, rosemary, salt, and pepper in a bowl and brush over the carrots, green onions, vegan hot dogs, and corn. Place the carrots on the grill and cook, covered, for 10 minutes, turning occasionally. Add corn cobs, onions, and sausage and cook for 15 minutes, turning occasionally, until everything is tender.
Use a sharp knife to cut off the corn cob and toss in a bowl with the tomato chutney and torn basil. Season to taste. Place the sub rolls on the BBQ to warm up, then divide down the middle and add sweet corn relish and mayonnaise (if using).
Fill each roll with a hot dog and grilled veggies, then add sweet corn relish and basil leaves on top. Serve with gherkins, additional mayonnaise and salad leaves.

Flavor boost: Add the sauerkraut and heat briefly in a very hot pan to brown.

Skip the barbecue. Heat the grill pan and cook the carrots for 10 minutes, turning them over. Add green onions, corn, and hot dogs and stir-fry until charred and tender, 10 to 15 minutes.