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Plant-Based Hot Dogs with Beetroot Balsamic Relish

Servings 4
Total Time 35 mins


Veggie Chips

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


  • 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


  • 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.