DJ BBQ’s Plant-Based Chilli Dogs

Put a plant-based spin on a carnivores’ classic with The Meatless Farm Co’s plant-based mince and sausages.

Makes 6

Ingredients

• 400g Meatless Farm mince
•  1 pack Meatless Farm sausages (6)
•  Olive oil
•  1 medium onion
•  1 bunch of fresh coriander
•  1 fresh red chilli, deseeded
• 2 cloves of garlic, peeled
•  1 tbsp tomato puree
•  1 tbsp ground cumin
•  ½ tbsp ground coriander
•  ½ tbsp cayenne pepper (or to your liking!)
•  2 x 400g tins of chopped tomatoes
•  Soy sauce
•  Salt and black pepper
•  Basmati rice
•  Soured cream (optional)
•  Cheese (optional)
•  6 sausage buns

Method

1. Place a cast-iron casserole pan on the BBQ (if you’re using a hob instead place the pan on a medium-high heat) and add a good drizzle of oil to the pan. When it’s heated, fry the plant-based mince for 8-10 mins and set aside.
2.  Finely chop the onions and fry for about 5 mins in the pan, or until soft. Meanwhile, finely chop the coriander, chilli and garlic. Add it all to the pan to fry for a further 2 minutes, then add all the spices, turn up whatever tune you’re listening to, and mix everything together.
3.  Add the cooked mince and give it a good stir. Then add the chopped tomatoes and a splash of soy sauce if you have it (to add umami) and stir. Cover the pan and allow to simmer for 20 mins – 1 hour (chilli is best cooked low and slow), stirring occasionally and adding a bit more water if it’s drying out too quickly.
4.  Whilst the chilli is cooking, place the sausages on the grill and allow to cook for 8-10 mins, placing the BBQ lid down and turning occasionally to allow for a good char.
5.  Place the cooked sausages in the buns. Season the chilli to taste and cover the sausages. Sprinkle cheese and extra coriander or try a dollop of soured cream. Play Johnny Cash’s ‘Ring of Fire’ and enjoy your fine creation.

Recipes and Images Courtesy of The Meatless Farm Co.