Hot Dogs With "Cheesy" Nachos
4 vegan sausages
4 hot dog buns
Ketchup, to serve
Mustard, to serve
1/4 cup crispy onions
12 thin gherkin slices
For the nacho "cheese":
1/2 cup carrots, peeled and roughly chopped
1/2 cup potatoes, peeled and roughly chopped
2 tablespoons sunflower oil
2 tablespoons oat milk
1 tablespoon lemon juice
1 1/2 teaspoons arrowroot
1 teaspoon nutritional yeast
1 teaspoon garlic granules
1 teaspoon Marmite
1 teaspoon Sriracha
1/2 teaspoon onion granules
3/4 teaspoon salt
Pinch of ground black pepper
2 cups tortilla chips, to serve
Place the sausages on the grill and cook until done.
To make the nacho "cheese": Boil the carrots and potatoes until tender, then drain. Put them into a food processor or blender with the rest of the cheese ingredients. Blend until smooth.
Pour the nacho cheese over the tortilla chips and place the cooked sausages in the hot dog buns. Serve with your choice of toppings.
10 ounces extra-firm tofu
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 teaspoons crushed chili flakes
1 teaspoon fennel seeds, lightly crushed
2 teaspoons hot smoked paprika
2 teaspoons garlic powder
2 teaspoons light brown sugar
1 teaspoon liquid smoke
Cooking spray or olive oil for baking
1 package pizza dough
1 cup pizza sauce
2 cups vegan mozzarella cheese
1 red onion, thinly sliced
Wrap the tofu in a clean towel and set something heavy (like a cast-iron skillet) on top to press out liquid for 10 to 15 minutes.
Preheat oven to 400 degrees.
Roughly chop the tofu and add to a food processor along with sea salt, black pepper, chili flakes, fennel seeds, smoked paprika, garlic powder, sugar and liquid smoke. Pulse to combine, scraping down the sides as needed.
Transfer the mixture to a lined baking tray. Using slightly damp hands, spread the mixture into an even layer about 1/4 inch thick. Gently brush with oil.
Bake for 25 minutes, or until golden brown and slightly dried out. Use a small or medium circular cookie cutter to cut out “pepperonis”.
Assemble pizzas by rolling out the pizza dough and adding some pizza sauce. Top with the vegan mozzarella then sprinkle with the pepperonis, jalapeños and a few slices of red onion. Bake for 10 to 15 minutes, until the pizza is cooked.
Seitan Shawarma Kebab
10 ounces seitan, cut into thin pieces
4 tablespoons olive oil, plus 1 tablespoon for frying
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon turmeric
4 cloves garlic, crushed
Zest of 1/2 a lemon
Salt and freshly ground black pepper
In a bowl add the seitan, olive oil, cumin, coriander, cinnamon, turmeric, garlic, lemon zest, salt and pepper. Stir to combine. Cover and place in the fridge for at least 1 hour.
When ready to cook, place a frying pan over medium-high heat and add olive oil. Add the marinated seitan pieces and cook for about 5 minutes, until brown and slightly crispy.
Serve the seitan shawarma in flatbread with your choice of toppings, or bring it to the table and let everyone assemble their own!
Pulled Mushroom and Slaw Burger
1 teaspoon vegetable oil
1 tablespoon ketchup
1 teaspoon smoked paprika
1/2 teaspoon chili flakes
1 teaspoon chipotle paste
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 portobello mushrooms
4 burger buns
Preheat oven to 350 degrees.
In a bowl, mix the vegetable oil, ketchup, smoked paprika, chili flakes, chipotle paste, vinegar, salt and pepper.
Remove the stems from the mushrooms and place on a baking tray then cover with the barbecue sauce. Cook for 20 to 25 minutes, then remove from the oven and allow to cool. Using 2 forks, shred the mushrooms, separating larger pieces with your fingers if needed.
For the slaw, mix together all the ingredients in a bowl.
Pile the mushroom mixture between the buns and top with the slaw. Serve with fries and more mayo.