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Vegetarian chilli dogs

By Khanya Mzongwana
4
Easy
20 minutes
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