It’s been a while since I posted a recipe, so here is one I have been meaning to put up for ages – Vegan Hot Dogs.

These hot dogs are the ultimate indulgent comfort food, perfect for this blustery, drizzly weather we’ve been having in London of late.

The recipe was inspired by the (sadly now defunct) Mighty Fork, so named because their hot dogs were so loaded with delicious toppings that you needed a fork to eat them!

Mix up the toppings with whatever takes your fancy and serve with homemade sweet potato wedges if you’re feeling extra indulgent, though they’re pretty filling on their own!

Loaded Vegan Hot Dogs

Serves 4

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 red chilli, diced finely (seeds optional)
1 red pepper, de-seeded and roughly chopped
1 400g tin kidney beans, drained and rinsed
1 400g tin black beans, drained and rinsed
1 400g tin chopped tomatoes
Tabasco as desired to flavour
Pepper to season

4 vegan hot dog sausages (I used Taifun Organic Vegan Tofu Wieners)

4 hot dog buns or torpedo rolls (I prefer whole grain), sliced lengthways down top side

Mustards, sauces and toppings of choice to serve (I like mine with Dijon mustard and barbecue sauce; recommended toppings include diced onion, fresh tomatoes, jalepenos, or sliced avocado).

Method

Heat oil in a large pan. Fry onion for 1-2 minutes, until softened and slightly browned. Add chilli, red pepper, kidney beans and black beans and fry for further 2-3 minutes. Stir in tomatoes until heated through then add Tabasco and pepper to desired heat. Reduce to low heat and simmer for 10-15 minutes to thicken.

Meanwhile, grill or fry sausages according to packet instructions. Drain on paper towel, then place in buns. Spoon chilli mix over hot dogs then top with condiments and extras of choice.

Stick in a fork and dig in!

Enjoy!