Meatless Monday: Tex-Mex Vegan Hot Dog

It may be January but we can recreate a feeling of summer through our food.  This vegan version of a Tex-mex hot dog from Mexico would also be great for those summer barbeques. Originating in Germany, the hot dog took on a new identity when it was 'adopted' by the Americas. Quick to make and assemble, let's whisk ourselves off to warmer climes.

Serves 2 

You will need

2 large or 4 small vegan sausage
2 hot dog buns

For the salsa

2 tbsp sweetcorn kernals 
1 medium avocado, peeled, stoned and diced 
1 red chilli, seeds removed and sliced thinly
1/4 red pepper, diced
2 chopped tomatoes
2 tbsp lime juice
1/2 tsp coriander leaf
pinch stevia

For the drizzle

50ml soya milk
1 tbsp organic olive oil
1 tbsp apple cider vinegar
1/2 tsp wholegrain mustard
Romaine lettuce for serving

Cook the vegan sausage according to the manufacturer's directions.  Meanwhile assemble the salsa by combining the ingredients.  

To make the drizzle place all the ingredients for the drizzle in a blender and whiz up  

It is then simply an assembly job. Open the hot dog bun and place a lettuce leaf on the bun. 

Top with the vegan sausage, salsa then spoon the drizzle over the salsa.  Done.


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