Have you ever eaten a hot dog that was technically plant-based but still managed to feel properly messy, smoky and satisfying?

That is what I want from these.

 

The vegan sausages get deeply browned until the outsides catch in places, then they go into warm buns with soft grilled onions and peppers piled over the top.

Mustard gives everything that sharp little hit, ketchup brings the sweetness, and suddenly dinner feels much more fun than the amount of effort involved would suggest.

They are especially good when the onions are allowed to go a little beyond merely soft.

I want browned edges.

I want the peppers slightly blistered.

I want the sausages looking like they have actually met a hot pan rather than being politely warmed beside one.

That bit of char changes everything.

 

The onions deserve more attention than usual

Hot dogs are often treated like the sausage is doing all the work.

Not here.

The onions and peppers need enough time in the pan to become soft, sweet and properly browned around the edges.

If you rush them, you get hot raw-ish peppers sitting on top of a perfectly decent hot dog, and nobody asked for that.

I slice the onions fairly thick because very thin slices can collapse into mush before the peppers are ready.

The peppers can be cut into long strips so they sit naturally inside the buns instead of falling everywhere after the first bite.

Although, to be fair, something will fall out.

It is still a hot dog.

 

Ingredients

For the hot dogs

• 4 vegan hot dog sausages
• 4 hot dog buns
• 1 tablespoon olive oil
• 1 large yellow onion, sliced into thick strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt, to taste
• Freshly cracked black pepper, to taste

For serving

• Yellow mustard
• Ketchup

Pick a vegan sausage you actually like

This sounds painfully obvious, but vegan sausages vary a lot.

Some are smoky and firm.

Some are softer.

Some taste close to traditional hot dogs, while others are much more obviously vegetable or grain based.

For this recipe, I prefer a fairly firm vegan sausage that can handle high heat without falling apart.

You want to be able to brown it properly.

If the packet recommends boiling only, ignore my advice and follow the packet because I am not taking responsibility for four exploded sausages.

Instructions

• Heat a large skillet or griddle pan over medium-high heat.
• Add the olive oil.
• Add the sliced onion and peppers with a pinch of salt and black pepper.
• Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and begin to brown.
• Sprinkle over the smoked paprika and garlic powder.
• Continue cooking for another 2 to 3 minutes, allowing some of the edges to char slightly.
• Push the vegetables to one side of the pan.
• Add the vegan sausages.
• Cook according to the packet instructions, turning regularly so they brown evenly on all sides.
• Once the sausages are hot through and nicely coloured, remove the pan from the heat.
• Warm the hot dog buns for a few minutes in the oven, toaster oven or dry pan.
• Place one sausage inside each bun.
• Pile the grilled onions and peppers generously over the top.
• Add mustard and ketchup to taste.
• Serve immediately while the buns are warm and the vegetables are still hot.

 

Get some colour on the sausages

This is probably my main complaint with homemade vegan hot dogs.

People are too gentle with them.

Assuming the brand you are using can handle pan-frying, let the outside actually brown.

A little blackening around the edges gives the sausage a much smokier flavour and makes the texture considerably more interesting.

Turn them instead of constantly moving them.

Leave one side against the hot pan long enough to develop colour, then rotate.

Constant poking is not a cooking technique, despite what I sometimes seem to believe when I am hungry.

Toast the buns, but barely

You do not need hard, aggressively toasted bread here.

A hot dog bun should still be soft enough to squash around the filling.

I just warm mine until the cut edges pick up a little colour.

If you want them richer, brush the insides with a tiny bit of vegan butter before toasting.

Not essential.

Very good.

Those are different things.

Mustard and ketchup are allowed to be simple

There is absolutely no need to turn the sauces into a project.

Classic yellow mustard works brilliantly because it is sharp enough to cut through the sweet onions.

Ketchup gives you that familiar sweet-tangy hot dog flavour.

If I am being fussy, I put ketchup underneath the sausage and mustard over the top.

That way you still get both flavours without the top looking like somebody attacked it with two squeeze bottles.

Want the onions even sweeter?

Turn the heat down slightly after the first few minutes and let them cook longer.

Around 15 minutes gives you softer, sweeter onions with darker caramelised edges.

Add a tablespoon of water if the bottom of the pan starts catching before the onions are ready.

That loosens all the browned bits without having to add more oil.

And those browned bits are flavour.

Do not wash them away unless something is actually burning.

What to serve with them

Fries are the obvious answer.

Potato wedges are another very strong answer.

A crunchy cabbage slaw works especially well if you want something fresh next to the smoky hot dogs.

Corn on the cob would also make sense.

And if this is barbecue food, put out pickles.

I do not make the rules.

Actually, apparently I do here.

Put out pickles.

Making them for a crowd

Cook the onions and peppers first and keep them warm in a covered dish.

Then cook the sausages in batches.

You can warm several buns together in the oven just before serving.

Set out ketchup, mustard and any extra toppings and let everyone build their own.

This is much easier than trying to assemble twelve hot dogs yourself while somebody behind you keeps asking whether theirs can have no onions but extra peppers.

Leftovers

Keep leftover sausages and grilled vegetables in separate airtight containers in the fridge for up to 3 days.

Reheat the sausages in a skillet or microwave until piping hot.

The vegetables are best reheated quickly in a frying pan so they stay slightly caramelised rather than becoming watery.

Store the buns separately at room temperature if you are eating them the next day.

Nobody wants a refrigerated hot dog bun unless circumstances have become truly desperate.

Q&A

Are vegan hot dogs already cooked?

Many are, but not all.

Check the packaging of the brand you are using and follow its cooking instructions.

Can I grill them instead?

Yes.

Brush the sausages lightly with oil and grill them over medium heat, turning regularly.

The onions and peppers can go into a grill basket or cast-iron pan alongside them.

Can I use only onions?

Absolutely.

Double the onion if you are leaving out the peppers.

What other peppers can I use?

Yellow or orange bell peppers work just as well.

You can also add sliced jalapeños after cooking if you want proper heat.

Can I make the vegetables ahead?

Yes.

Cook them up to a day ahead and refrigerate them.

Reheat in a skillet before serving.

How do I stop vegan sausages sticking to the pan?

Use a small amount of oil and make sure the pan is properly heated before adding them.

Also resist turning them too quickly.

Sometimes they release more easily once a browned crust has formed.

Can I use regular burger buns?

You can, although hot dog buns hold the sausage and vegetables much better.

If you only have burger buns, split the sausage lengthwise and make it work.

Dinner does not need paperwork.

What other toppings work?

Pickles, sauerkraut, jalapeños, crispy onions and vegan cheese are all good options.

I would not add all of them at once unless you enjoy eating dinner with both hands, three napkins and absolutely no dignity.