Vegan Hotdogs

I'm thrilled to share this is my first ever vegan recipe. The homemade sausages are flavour bombs served with my special hotdog sauce, and these tender sausages are seasoned with Italian herbs and spices. These sausages can take some time, but the effort is rewarding. So I suggest taking a Sunday out to cook this meal with your family and friends.

Serves : 3

Ingredients

Sausage

1 cup Soya granules

1 cup Lima bean

½ Onion chopped

2 tsp Oil

1 Garlic clove chopped

¼ cup Rice flour

1½ tsp dried Parsley

2 tsp dried Basil

½ tsp Rosemary

1 tsp Mixed herbs

1½ tsp dried Chilli flakes

½ tsp Cajun

1 tsp Garlic powder

Hotdogs Sauce

2 small Pickles chopped

1 Jalapeno chopped

4-5 Black Olives chopped

½ cup eggless Mayonnaise

¼ cup vegan Peri Peri

1 tsp Onion powder

1 tsp Paprika

6 vegan Hotdog Buns

Chopped Onion

Basil leaves chopped

Ketchup

Mustard

Method

Step 1- Sausage

In a pan add 3 cups of water and soya granules and cook on high for 3-4 minutes or the water comes to a boil. Drain the water and squeeze the soya granules till they are drained off all the moisture. Let them rest.

Step 2

In a pan, add oil; once hot, add onions and garlic. Cook until golden brown and soft. Mix the onions and garlic with soya granules and let it come to room temperature. Add soya granules mix, lima beans, parsley, basil, rosemary, red chilli flakes, Cajun and garlic powder in a food processor. Grind into a smooth paste.

Step 3

Take the paste out in a bowl and mix in your flour. Then divide the paste into 6 balls—oil your hands and place parchment paper on a cutting board. Then start shaping the balls in a sausage shape. Then place the sausages in the freezer for 1 hour. Then cut 6 long wide strips of parchment paper and aluminium foil.

Step 4

Take the sausages out of the freezer, place each link on a parchment strip, and then place the parchment strip on an aluminium foil strip. Roll the sausage in and twist the ends, sealing it properly. Now, add the sausages to a steamer, and make sure the water isn't touching the links—steam for 50 minutes. Then let them rest for 5-10 minutes. Now gently open the foil and parchment paper. Bake the sausages at 150°c for 15-17 minutes. Or till brown on the edges and keep aside.

Step 10 - Hotdog Sauce

Add mayonnaise, peri peri sauce, onion powder, paprika, pickle, black olives and jalapenos in a bowl. Mix well.

Step 11 - Assembly

Add your sauce to the bottom of the bun, and place your sausage on top: drizzle ketchup, mustard, onions and basil leaves. Serve with hot fries.

Tips

1. Grind the paste fine to avoid chunks.

2. Don't skip freezing the sausage, as that ensures a sturdy shape and structure.

3. The sausages can be soft at the start; try to be gentle.