Plant-Based Hot Dogs with Beetroot Balsamic Relish

The humble hot dog gets the plant-based treatment in this delish recipe featuring a tangy beetroot balsamic relish to take it to the next level.

Plant-Based Hot Dogs with Beetroot Balsamic Relish

Servings 4
Total Time 35 mins

Ingredients

Veggie Chips

  • 2 parsnips thinly sliced into rounds
  • 600 g kumara thinly sliced into rounds
  • 1 drizzle oil

Relish

  • 1 red onion thinly sliced
  • 2 beetroot grated 2 cups worth
  • 1 drizzle oil
  • Caraway gravy mix (2 tsp cornflour, ½ tsp sage, ½ tsp ground fennel, ½ tsp onion powder, 1 tsp garlic powder, ⅛ tsp caraway seeds)
  • 1 Tbsp balsamic vinegar

Hot Dogs

  • 4 sesame long rolls cut in half lengthways
  • 1 drizzle oil
  • 4 plant-based sausages store-bought
  • 4 tsp wholegrain mustard
  • 4 Tbsp vegan aioli store-bought
  • 100 g rocket

Instructions

  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep parsnip and kumara and toss on a lined oven tray with oil. Spread into a single layer, season with salt and roast on upper oven rack for about 25 minutes, until golden. Toss once during cooking.
  • Prep onion and beetroot. Cut buns in half lengthways, leaving a hinge. Set aside separately.
  • Heat oil in a large fry-pan on medium-high heat. Cook onion and beetroot with a pinch of salt for 6-7 minutes, until softened. Add caraway gravy mix and balsamic glaze and cook stirring for a further 1-2 minutes, until sticky. Season to taste with salt and pepper and set aside in a small heat-proof bowl. Wash and reserve pan.
  • Heat oil in reserved fry-pan on medium heat. Cook sausages for 6-8 minutes, turning often, until golden on all sides and cooked through.
  • Meanwhile, place buns on an oven tray and heat on lower oven rack for 4-5 minutes, until warmed through.
  • Serve buns filled with mustard, vegan aioli, rocket, sausages and relish. Serve veggie chips on the side.

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

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