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Vegan hot dogs with corn relish


Serves: 2
timePrep time: 25 mins
timeTotal time:
Vegan hot dogs with corn relish
Recipe photograph by Gareth Morgans

Vegan hot dogs with corn relish

Take the humble hot dog to another level with our ultimate meat-free version - a delicious veggie midweek meal

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
597Kcal
Fat
21gr
Saturates
4gr
Carbs
84gr
Sugars
23gr
Fibre
11gr
Protein
14gr
Salt
1.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 325g sweet potato, cut into thin wedges
  • 3 tsp olive oil
  • 1 tsp dried oregano
  • 1 medium red onion
  • 1 sweetcorn cob
  • 2 vegan sausages (we used Meatless Farm)
  • 50g tomato chutney
  • 2 hot dog rolls - check your rolls are vegan if required
  • 30g vegan mayonnaise

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7, with a baking tray in the oven. Toss the sweet potato wedges with 1 teaspoon of oil, the oregano and seasoning and add to the hot tray. Roast for 22-24 minutes until tender and golden.
  2. Slice the red onion into wedges. Brush 2 teaspoons of oil over the red onion wedges, sweetcorn cob and sausages. Heat a large griddle pan until smoking hot and then cook the veg for 10-15 minutes, turning, or until the veg are tender and charred. Add the sausages for the final 6-8 minutes or until golden and hot.
  3. Let the corn cob cool a little then slice off the kernels and mix through the tomato chutney.
  4. Split open the rolls and spread with the mayo and half of the sweetcorn relish. Stuff with the red onion and sausages, and spoon over more sweetcorn relish. Serve with the sweet potato wedges.

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