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Fried halloumi with ClemenGold-and-date syrup

15 minutes

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Broccoli with coconut-coriander sauce

15 minutes

Braai recipes

Vegetarian chilli dogs

30 minutes

1 of 70

Vegetarian chilli dogs

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the chilli:

4 T canola oil
1 small onion, finely chopped
3 cloves garlic
200 g Woolworths oyster mushrooms, finely chopped
1 T Spanish smoked paprika
1 t ground cumin
1 t ground coriander
1 bay leaf
1 t dried mixed herbs
1 x 400 g can red kidney beans, drained and rinsed
50 g tomato paste
2 large tomatoes, peeled and grated
4 T canola oil
4 Woolworths PlantLove Grabouw-style sausages
4 hot dog rolls, toasted
1 small onion, finely chopped
2 large gherkins, finely chopped
100 g mature Cheddar, finely grated

Method

1. To make the chilli, heat the oil in a large pan. Fry the onion until soft and slightly caramelised. Add the garlic and fry for a minute, stirring often. Add the mushrooms and sauté until browned. Add the paprika, cumin, coriander, bay leaf and mixed herbs and fry for 3 minutes, or until fragrant. Stir in the kidney beans, tomato paste and grated tomatoes. Add a few tablespoons of water if the mixture is too thick. Simmer over a medium heat for 10 minutes.

2. Heat a pan and add the oil. Fry the sausages until brown and slightly charred. To assemble the chilli dogs, place the rolls on a plate and stuff with the sausages. Spoon over the mushroom chilli, top with the chopped onion, gherkin and cheese. Serve warm.

Find more hot dog recipes here

Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food Assistant: Leila-Ann Mokotedi

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Vegetarian chilli dogs

Vegetarian chilli dogs

Ingredients

Method