This hearty vegan chili dog is loaded with three bean chili, non-dairy cheese, pickles, and mustard for good measure. A mouthwatering lunch or dinner!
At least a couple times a year, I get an intense craving for a vegan chili dog that I just can’t shake.
I don’t know if it’s the baseball weather or promise of summer cookouts to come. I just know that when that longing comes, there’s only one remedy.
There’s no restaurant in town that sells a veggie dog, let alone a vegan chili dog. So when this urge hits, it’s all on me.
Luckily, a coney is easy to make – even if you prefer to make chili from scratch like, I do.
What kind of chili is best for a chili dog?
I turn to my favorite vegan three bean chili. It’s filled with pinto, Great Northern, and black beans, fire roasted tomatoes, onions, garlic, and spices.
After the flavors have had a chance to co-mingle and the liquid has reduced a bit, I give the quickest of blitzes with an immersion blender.
I don’t leave it in long enough that it becomes a bisque. It only stays in the soup pot for a few seconds, so that some of the beans are broken up. And it thickens the texture.
That thicker texture means that it can hold its own on a veggie dog without slipping off or instantly making a soggy bun.
(For a change of pace, lentil chili is also an excellent choice!)
What kind of veggie dog should I use?
As for the frankfurter, there are lots of vegan hot dogs out there.
Field Roast frankfurters are my usual choice. They have a good bite to them and smoky flavor.
They come 6 to a pack, which is more hot dogs than I need at any one time.
But what’s handy is that they freeze well. So you can just cut off a couple of the links, and let them thaw. Then when another craving strikes, cut off the amount you need from the line.
(Although, if you have a large family, this may well be a non-issue for you.)
Finish with other tasty toppings
I like to top my vegan coney with green onions, stone-ground mustard, and a single pickle plank. (Those long, thin Trader Joe’s planks are the perfect size on a hot dog bun.)
If you feel like adding a sprinkling of non-dairy cheese, that would not go amiss. I like to grate Daiya cheddar block by hand.
Pretzel buns take it up a notch
Instead of using standard bakery hot dog buns like I usually would, this time I went with pretzel buns.
They added a subtle sweetness. And their denser size meant that they could stand up to the chili without disintegrating.
What to serve with it
With savory chili, a smoky frankfurter, a hit of vinegar from the pickle & mustard, and finally a gentle squish of the buns, this is a full meal that you can hold in one hand.
It also pairs well with any of the following side dishes:
What to do with leftover chili?
If you have any left, here are other ways to use leftover chili:
Chili freezes well
Remember, chili freezes well too!
Just pop cold chili into a freezer-proof container. Then freeze until ready to use.
Thaw in the refrigerator or using the defrost function on the microwave. Reheat in the microwave or in a pot on the stove.
Vegan chili dog
- Heat a non-stick skillet with a half teaspoon of organic canola oil or a spray of oil.
- Put the vegan hot dogs in the skillet and brown them evenly, turning occasionally, for a few minutes until they are fully warmed. Remove from skillet and set aside.
- Add sliced hot dog buns to the skillet, cut side down. Allow them to toast for a couple of minutes, until they have a nutty brown color. Remove from skillet.
- Slather the cut side of the buns with stone-ground mustard. Add a pickle plank and hot dog to each one. Top each hot dog with a quarter cup of vegan three bean chili.
- Top each hot dog with a Tablespoon of non-dairy cheese, if using, and a sprinkling green onions. Serve right away.