The 4th of July is right around the corner and I thought it would be fun to share a recipe that you can make for your shindig! These vegan hot dogs were grilled and topped with a quick 20 minute chili, and my version of an LA street dog! This was my first time trying veggie hot dogs but they were actually very similar to a real hot dog; topped with these toppings you are sure to love these.
When I was a kid I would LOVE when we had chili cheese dogs for dinner, it was seriously one of my absolute favorites. But as I grew up and started to hang out more and more in DTLA I stumbled across the LA Dog, these were sold from carts usually in front of the clubs as they let out at 2 am. A bacon wrapped hot dog covered, in peppers, onions, mayo, and jalapeno’s (so good but, SO BAD FOR YOU). Of course I don’t eat meat products anymore but I thought it would be super fun to replicate my favorite style hot dogs as a vegan summertime treat!
These vegan hot dogs are perfect to put together for any summertime event because everything can come together in just about 30 minutes! That means you can spend the rest of your time entertaining friends and enjoying drinks. Also don’t be afraid to make your own twist to these hot dogs, if you want to take it a step further and wrap your dog in vegan “bacon” go for it!!
Also, this 20 minute chili is a LIFE SAVING recipe!! I often want chili on things but don’t have the patience to make a huge batch of veggie chili and wait for hours. (NOPE. Nobody got time for that!) So even if you don’t end up using the chili on these vegan hot dogs, the chili tastes amazing over french fries, tater tots, nachos, EVERYTHING *inserts heart emojis*
I hope you give these dogs a try this summer; they’re so easy and quick to put together, AND you get to show your family “No Vegans don’t just eat salads!” If you remake these and snap a picture please tag us! we love to see your beautiful recreations. Have a great and safe 4th of July!
VEGAN HOT DOGS – Chili Cheese & LA Dogs
Created by Wildsunflowerchef
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 4-5
LA Dog Toppings
- 1/2 yellow onion, sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
20 minute vegan chili
- 1/3 cup yellow onion, diced + more for topping hot dogs
- 1/2 red bell pepper, diced
- 5 large button mushrooms, finely diced
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 1 teaspoon vegan beef bouillon
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoons chili powder
- 2 teaspoons salt
- 1-1/4 cups vegetable broth or water
- 1 15oz can pinto beans
Thinly slice your onions, half a red pepper, and half a green pepper. Add into a skillet with 2 tsp of oil and a heavy pinch of salt and pepper. Cook over medium-low heat until onions and peppers are caramelized.
To make your chili; Add the onions, mushrooms, peppers, and garlic clove to a pot with 2 teaspoons of oil and cook over medium heat for 4-5 minutes until onions are translucent. Add in your tomato paste, bouillon, and spices. Cook for an additional 2 minutes then add in your beans and vegetable broth. Simmer for 5-10 minutes to let the flavors come together. Set to the side to while you make your hot dogs.
Grill your hot dogs for 7-10 minutes until all sides have nice grill marks and are slightly darker brown.
To Make the LA DOGS: top each hot dog with the peppers and onions, along with some pickled jalapeno, sliced avocado, and a touch of vegan mayo.
To make the Vegan CHILI CHEESE DOGS: Cover each dog with some of the 20 minute chili and some Daiya cheddar style shreds, add some left over diced onion, optionally top with mustard for extra flavor!