Vegan chili dog
There are some days when only a vegan chili dog will do. When that urge strikes, do it up right with homemade three bean chili, a browned frankfurter, non-dairy cheese, plus pickle & mustard for good measure.
Servings: 4 people
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.
Calories: 247kcal | Carbohydrates: 33g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 1038mg | Potassium: 304mg | Fiber: 4g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 2.8mg | Calcium: 111mg | Iron: 5.7mg