Vegetarian chilli dogs
4
Easy
20 minutes
30 minutes
“I once (only once) had the chilli dog at Egghead in Cape Town – my mom ordered it days before they took it off the menu and it was my favourite sandwich to sit and dream about for a while. Then one day I was like ‘OMG, vegetarian peeps deserve this experience!’ and I developed this one for you to enjoy. I use Woolies Grabouw- style sausages, which have a mild hint of coriander and work so well with the mushroom chilli, which is just as good on a baked potato or next to rice.” – Khanya Mzongwana
Ingredients
Method
-
For the chilli:
- 4 T canola oil
- 1 small onion, finely chopped
- 3 cloves garlic
- 200 g Woolworths oyster mushrooms, finely chopped
- 1 T Spanish smoked paprika
- 1 t ground cumin
- 1 t ground coriander
- 1 bay leaf
- 1 t dried mixed herbs
- 1 x 400 g can red kidney beans, drained and rinsed
- 50 g tomato paste
- 2 large tomatoes, peeled and grated
- 4 T canola oil
- 4 Woolworths PlantLove Grabouw-style sausages
- 4 hot dog rolls, toasted
- 1 small onion, finely chopped
- 2 large gherkins, finely chopped
- 100 g mature Cheddar, finely grated
Method
Ingredients
1. To make the chilli, heat the oil in a large pan. Fry the onion until soft and slightly caramelised. Add the garlic and fry for a minute, stirring often. Add the mushrooms and sauté until browned. Add the paprika, cumin, coriander, bay leaf and mixed herbs and fry for 3 minutes, or until fragrant. Stir in the kidney beans, tomato paste and grated tomatoes. Add a few tablespoons of water if the mixture is too thick. Simmer over a medium heat for 10 minutes.
2. Heat a pan and add the oil. Fry the sausages until brown and slightly charred. To assemble the chilli dogs, place the rolls on a plate and stuff with the sausages. Spoon over the mushroom chilli, top with the chopped onion, gherkin and cheese. Serve warm.
Find more hot dog recipes here
Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food Assistant: Leila-Ann Mokotedi
Comments