Plantastical Fantastical Summer-Is-Coming Vegan Hot Dogs

Wholefood-based vegan sausages are shaped, seasoned, and pan-cooked to golden perfection. Pile them into buns and top with whatever feels right – pickles, mustard, crispy onions, or slaw. These are cheerful, nostalgic, and ideal for sharing on warm, open-air days.

Print Recipe

Prep Time 10

Cook Time 15

Resting time 30

Total Time 55

Course Dinner, Lunch, Main, Snack

Cuisine Global Pantry Cooking

Servings people

Calories 594

Ingredients

Sauce ingredients

230 g sunflower seeds | pulsed to break into small pieces
6 tbps wholemeal plain flour
125 g red onion | unpeeled weight; finely diced
1 tbsp rapeseed oil
90 g carrot | unpeeled weight; grated
2 pinches dried rosemary
2 pinches dried thyme
80 g courgette | roughly chopped
100 g chestnut mushrooms
½ tsp marmite
1 tbsp chia seeds
135 g red kidney beans | cooked weight
½ tbsp nutritious yeast
100 g breadcrumbs | ideally a seeded batch or sourdough
35 g butter | unsalted
¼ tsp wholegrain mustard

Instructions

Put the sunflower seeds into the food processor and pulse to break down. The seeds need to half their normal size! You'll end up with some sunflower seed dust but that's OK! Tip the processed sunflower seeds into a bowl and add the flour. Mix.
230 g sunflower seeds, 6 tbps wholemeal plain flour
Chop the onion into fine dice. Heat the oil on a low heat and when it's warm, add the onion and proceed to soften the onion. Be careful. You don't want bits of charred onion in your sausages!
125 g red onion, 1 tbsp rapeseed oil
Peel the carrot and grate into the pan with the onion and oil. Sweat the onion and carrot in the pan for 10 minutes. You are aiming to evaporate the water from the onion and carrots.
90 g carrot
Add the rosemary and thyme to the pan with the onion and carrot and mix.
2 pinches dried rosemary, 2 pinches dried thyme
Add the roughly chopped chunks of courgette to a food processor and pulse a few times to reduce in size.
80 g courgette
Add the mushrooms to the food processor and pulse, to thoroughly chop the mushrooms and courgettes together. If you don't have a food processor, use a box grater.
100 g chestnut mushrooms
Add the mushrooms and courgettes to the pan and proceed to cook to evaporate the water.
Add the marmite to the pan; I like to think of it being 'melted' in; mix it around in circles that gradually increase in size.
½ tsp marmite
Add the chia seeds and mix.
1 tbsp chia seeds
Put the red kidney beans into the food processor and pulse a few times. You want to retain some texture.
135 g red kidney beans
Add the nutritious yeast, breadcrumbs, unsalted butter and wholegrain mustard. Add the sunflower seeds and wholewheat flour and mix.
Tip the mix into clean bowl, ensure everything is properly mixed together and leave to sit for a mimium of 30 minutes. Ideally an hour.
½ tbsp nutritious yeast, 100 g breadcrumbs, 35 g butter, ¼ tsp wholegrain mustard
Form into sausages. Be warned! To avoid soggy sausagy middles, the needs to be dry. So be firm when you pick some mix and squash and roll into sausages. I used approximately 60g per sausage. Roll into sausages on a smooth chopping board.
Warm some oil or butter in a large fry pan on a low heat. When the oil is warm, add the sausages and cook gently. The sausages firm up as they cook. Put a lid on the frying pan for the cooking to ensure the middle is cooked through. Keep turning the sausages and basting in the oil or butter.
Allow the sausages to rest for 5-10 minutes before eating (ideally in a warmed oven).

Nutrition

Calories: 594kcalCarbohydrates: 56gProtein: 21gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 238mgPotassium: 828mgFiber: 12gSugar: 5gVitamin A: 3092IUVitamin C: 8mgCalcium: 136mgIron: 7mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.