Smoky Vegan Hot Dog with fresh Guacamole

Vegan, Dairy-free, Wheat-free, Gluten-free, Egg-free, Yeast-free

This recipe has been inspired by one of my personal favourite Chefs/Youtubers Barry Lewis from My Virgin Kitchen on Youtube!

He cooks amazing dishes & some awesome giant food and its great that he is starting to cook more Vegan & Vegetarian dishes!

Check his youtube out here-

https://www.youtube.com/user/myvirginkitchen

He Created a Vegan Hotdog, and as i love Smoky/BBQ flavours, i thought i'd give it a go, adding my own little twist in there to make it more me! 

I also use my fabulous Homemade Vegan, fresh & tangy Guacamole.

Ingredients for the Hotdog-

-240grams(1 tin) of Chickpea's

-330gram of tinned Sweetcorn

-1 Teaspoon of Ground Cumin

-2 Teaspoons of Smoked Paprika

-1/2 a Teaspoon of Chilli Flakes

-1/2 a Teaspoon of Oregano

-1/2 a Lime (Zest & Juice)

-3 Tablespoons of Spelt Flour (or any Flour you can have)

-Salt & Pepper

-Hotdog Buns (I used Gluten/Wheat-free brown Chiabatta Rolls)

Finishing touches-

-Guacamole

-BBQ Sauce(Homemade or Shop bought)

-1 Large Tomato

-Fresh Leafy Salad

Lets get cooking.......

Step 1- Rinse the Chickpeas and Sweetcorn, then combine them in a large mixing bowl.

Step 2- Add into the Bowl, the Oregano, Smoked Paprika, Chilli Flakes, Lime Juice & Zest, Ground Cumin and mix well.

Step 3- With a Potato masher, mash the mixture until fully combined. You can use a Food Processor to speed up the job, if you like.

Step 4- Add the 3 Tablespoons of the Flour. Once the Flour is added, the mixture should turn thicker and should be able to hold its own shape. Also add in some Salt & Pepper to season.

Step 5- Lay a sheet of Cling film on your work surface or chopping board, and scoop up some of the mixture and lay in a line for rolling & moulding.

Step 6- Wrap the mix in the Clingfilm and roll into a Sausage shape.

Step 7- Once all of the mixture has been rolled up, pop the Sausages into the Fridge to firm up. I left mine for around 30 minutes.

.......

While you wait for the Sausages to firm up in the Fridge, make the delicious Guacamole!

I used the same Guacamole recipe, which is on my Mexican Cups Recipe, so click the link below and you'll magically be taken to my delicious Guacamole recipe!

http://thelittleblogofvegan.blogspot.co.uk/2015/04/spicy-mexican-cups-and-tangy-guacamole.html

..........

Step 8- Place a Frying pan on the hob and add in 2 Tablespoons of Olive Oil. The Oil will really help the Sausage cook, and become juicy and have a nice crispy edge.

Step 9- Cook for around 5 minutes, making sure to turn the Sausage regularly until its crispy and light brown in colour.

Step 10- Once you have fully cooked the Sausages, place onto a Piece of Kitchen Roll to absorb any excess Oil.

 Now its the fun part, creating the Hotdog(hot dog, hot diggedy dog)!!!

Step 11- You can crisp up your Gluten-free Roll, by placing it onto a Baking tray and popping it into the Oven for around 3-5 minutes on 160 degrees.

 If you are using Wheat Bread/Rolls, you won't need to do this. I prefer the taste & texture of the Gluten-free Chiabatta rolls warm and slightly crispy.

Step 12- Put everything together and tuck in! 

Serve on a plate with some of the delightful fresh, tangy Guacamole, a handful of leafy salad, chopped Tomatoes and a good drizzle of BBQ Sauce.

You can sprinkle on some Chia Seeds or Linseed for added Protein and texture.

Enjoy!

And were done!
I'm off to go and eat one...

If you like, give it a try yourself, and let me know how you get on :)
I hope you liked this recipe, i came up with this myself by experimenting in the kitchen with my favourite foods and flavours.
Share and follow me :)

Holly x

Share this post