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Vegan chili cheese dogs
A lightly toasted hot dog bun, bean-loaded chili, veggie hot dog, and homemade cashew sweet potato queso that comes together quickly to make this deliciously "cheesy" plant based hot dog.
SERVES
6
Ingredients
Beans
- 1 tbsp olive oil
- 1/2 yellow onion, finely diced
- Kosher salt and black pepper to season
- 2 garlic cloves, finely minced
- 1 (540 ml) can red kidney beans, drained and rinsed
- 1 tbsp tomato paste
- 1 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/4 cup (60 ml) water
Cheese Sauce
- 1 small yellow or white flesh potato, peeled and cut into chunks
- 1 small sweet potato, peeled and cut into chunks
- Kosher salt
- 1/3 cup raw cashews
- 3 tbsp extra virgin olive oil
- 4 sliced pickled jalapeños
- 1 tbsp apple cider vinegar or jalapeño pickling liquid
- 2 tbsp nutritional yeast
- 2 to 3 tsp tomato paste
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/8 tsp cayenne
- 1 tsp kosher salt
Hot Dogs
- 6 jumbo veggie dogs
- 6 hot dog buns
- 1 green onion, thinly sliced
- 1 small handful cilantro, optional
- Pickled jalapenos, optional
Directions
For the Beans
- Heat the oil in a large skillet over medium heat.
- Add in the onion, season with salt and pepper and cook until lightly golden and soft, about five minutes.
- Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chili powder, smoked paprika, cumin and cayenne and cook for four to five minutes or until the beans start to pop. Stir in the water, season with more salt and pepper and turn the heat down to low to keep warm.
For the Cheese Sauce
- Meanwhile, make the cheese sauce by placing the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add in the cashews and cook until the potatoes and cashews are tender, about 10 minutes.
- Reserve about 1/2 cup of the cooking liquid then drain the potatoes and cashews and transfer to a high-powered blender. Add the oil, pickled jalapeños, vinegar or pickling liquid, two tbsp nutritional yeast, two tsp of tomato paste. Season with the garlic powder, onion powder, chili powder, cayenne pepper and salt. Add 1/4 cup of reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste, and/or salt, if needed.
- Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs.
Cook the Hot Dogs
- Cook the hot dogs in a pan over medium high or on the grill over medium until lightly charred.
To Serve
- Serve topped with beans, a good drizzle of the cheese sauce and a sprinkling of green onions, cilantro and pickled jalapeños, if using. Enjoy!
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