Classic + Delicious Chicago-Style Vegan Hot Dogs
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 70-80 minutes
Servings: 4 dogs
The Challenge: Hot Dogs
I lived in Chi-town for a decade and grew to know the "Chicago Dog" quite well. So what makes it a Chicago dog?
Rule #1 - no damn catsup! Tomatoes over ketchup.
The rest (in no particular order): Sport peppers. Poppy-seed bun. Neon relish (or just relish). Celery seed. Pickles. White onions. Yellow Mustard. And a frank (vegan frank in our case).
We are using my latest dish "The All-American Vegan Dog" to take it one step further - CHICAGO DOGS. These delicious suckers are a mouthful of deliciousness. Pretty close to vegan outside of the hot dog, so it makes it nice and simple to veganify! I'll take you through the construction process for Vegan Chicago Dogs. While I suggest my vegan hot dog recipe here. You can definitely make this yourself with a vegan dog you buy from the store to cut down on time...but it won't be nearly as AMAZING!!
Chicagoans are pretty feisty about the Chicago dog, do it really needs to follow specific ingredients to be "authentic" butttt we are already making it vegan, so here are some easy tips:
1. Poppy seed bun - slightly wet a hoagie bun and roll in poppy seeds
2. Neon relish - regular will be just fine
3. Sport peppers - bottled are found at many stores but pepperoncinis will do just fine!
Let's get into it!
Ingredients:
Chicago Dogs
4 poppy seed buns (or 4 hoagie buns + poppy seeds)
1/2 cup diced white onion
1/4 cup of green relish
1/4 cup yellow mustard
8 sport peppers, halved (sub pepperoncinis)
4 tsp celery seed
8 pickle spears (dill preferred)
1 medium tomato, cut into 8-12 wedges
4 All-American Vegan Dogs (sub your favorite veggie dog ... but it won't be as good :( )
12 oz brown beer
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Frying Pan . Oven
Before You Cook:
Make 1/2 recipe of All American Vegan Dogs
1. Cook vegan dogs in frying pan with 6-8oz beer for 8-10 minutes until beer has mostly evaporated.
2. Set aside 8-12 tomato wedges, 8 pickle spears, and 8 halved sport peppers.
3. Chop and set aside onion, measure relish, and celery seed. I like to put my mustard on from the bottle rather than spread on, so you can get the bottle ready.
4. Pop the buns in the oven and broil at 525F for 6-7 minutes. Don't preheat. Once done add a dog to each bun.
5. Now, we begin to build the dog. Squeeze on mustard and add a couple pickle spears.
6. Next, add 1 tbl white onion, 2-3 sport peppers, 1 tbl relish, 2-3 tomato wedges, and finish with 1 tsp celery seed.
7. Serve up + enjoy!
