Vegan Coney Dogs
The Coney Dog is an American classic -- a hot dog topped with an all-meat mustard chili and diced onions. This vegan coney dog recipe is just as perfect for a weekend BBQ with friends as it is a weeknight family dinner at home with the kids. Easy and quick to make, you’ll love this vegetarian chili topping more and more with every delicious bite. This is not just a simple chili dog; this is a Coney Dog!
Ingredients
For the vegan coney sauce:
- 1 cup TVP
- 1 1/2 cup hot water
- 1 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp granulated garlic
- 1/2 tsp celery salt
- 1/2 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/4 tsp ground black pepper
- 2 tsp vegan Worcestershire sauce
- 1 tsp white vinegar
- 1 tsp soy sauce
- 1/2 cup minced onion
- 1/4 cup + 2 Tbsp yellow mustard
- 3 Tbsp ketchup
For the vegan coney dogs:
- Hot dog buns check ingredients to make sure they’re vegan
- Vegan hot dogs We like our Carrot Dogs.
Instructions
- REHYDRATE THE TVP - Boil your water and measure your TVP into a large bowl with all the dry spices. Then add the hot water, vinegar, soy and vegan worcestershire sauces and stir well. Cover and let sit for about ten minutes while you mince and saute your onions.
- SWEAT THE ONIONS - mince your onions and saute in a medium saucepan over medium heat for approximately two minutes until they begin to “sweat” and soften. They should have only the slightest firmness when you add the TVP, etc.
- BRING IT TOGETHER - when the onions are ready, add the TVP mixture to the saucepan and stir in the ketchup and mustard. Let simmer on low heat for about five minutes stirring occasionally until warmed through.
- SERVING - Serve this vegan coney sauce on your favorite vegan hot dogs with an extra squeeze of yellow mustard and sprinkle of chopped onion! Leftovers will keep in an air-tight container in the fridge for up to one week or the freezer for up to 3 months.
Tried this recipe?Let us know how it was!