Saturdays were made for these bad boys. This is #veganfood at its finest, so save it for Saturdays or barbecues with friends, or picnics in the park, or whenever ‘sometimes food’ is needed.
• SERVES: 8
• PREP TIME: 45 mins
• COOKING TIME: 20 mins
- 8 plant-based hot dog sausages (e.g. Fry’s)
- 8 hot dog rolls
- vegan cheese (optional)
Curried mustard sauce
- 1⁄3 cup Dijon mustard
- 1 spring onion
- finely sliced 1 tsp curry powder
- 1⁄4 cup almond milk
- a pinch of sugar
- 1 onion, sliced into rings
- sunflower oil, for deep frying
- 1⁄2 cup all-purpose flour
- 1⁄2 cup cornflour
- 1⁄4 cup polenta
- 1⁄2 tsp salt
- 1⁄2 cup almond milk
- 1⁄4 cup coconut cream
- 1⁄2 cucumber, finely chopped
- 1–2 avocadoes, chopped
- 1⁄2 red onion, finely chopped
- 1 Tbsp fresh lemon juice
- 2 tsp olive oil
- salt and pepper to taste
For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
For the onion rings, separate the onion slices into rings. Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl. Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture.
Fry the rings in batches until golden and crisp (1–2 minutes). Drain on a paper towel and set aside.
For the salsa, combine all the ingredients in a bowl.
Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through.
Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.