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Linda McCartney’s + Avant-Garde Vegan’s El Vegan Hot Dogs Recipe

Ingredients

  • 4 Linda McCartney’s Vegetarian Chorizo & Red Pepper Sausages
  • 1 tbsp Vegetable oil
  • 4 Hot Dog Rolls

Tomato Salsa

  • 10 Cherry tomatoes, halved
  • Handful Fresh Coriander
  • 1/2 Red Onion, cut into fine rings
  • 1 Fresh Jalapeño Chilli, chopped finely
  • 1 Clove of Garlic, minced
  • Juice of 1 Lime

Guacamole

  • 2 Ripe Avocados, peeled & de-stoned
  • 1 Small Red Onion finely chopped
  • 6 Cherry Tomatoes finely chopped
  • 1 Mild Red Chilli Handful Coriander chopped
  • Juice of 1 Lime
  • Pinch of Sea Salt & Pepper

Garnishes

  • Nachos
  • Pickled Jalapeno Chillies
  • Cress
  • Crispy Onions

Method

  1. First up, prepare your garnishes, for the salsa mix every together in a small mixing bowl then sat aside.
  2. For the guacamole, spoon the flesh out of the avocado’s & into a mixing bowl. Add the rest of the guacamole ingredients to the bowl then using a potato masher, mash the mix until its creamy. Set the guacamole aside until you’re ready to serve your hot dogs.
  3. When you’re ready to serve, pre heat your griddle pan over a high heat & add the oil.
  4. When the pan is hot add the sausages & grill for 10-12 minutes. A few griddle marks will add great flavour.
  5. Once the sausages are grilled, place them in your hot dog rolls, and load up on toppings – add dollops of guacamole and salsa, and pile high with nachos and chillies for the ultimate indulgence.

 

Check out Instagram for more delicious recipe inspiration: @lindamccartneyfoods @avantgardevegan or visit lindamccartneyfoods.co.uk.

 

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