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Two tropical vegan hot dogs

Tropical vegan hot dogs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try a tropical twist on hot dogs with our vegan version. Enjoy with a fresh and summery salsa of pineapple, green chilli, lime, red onion and coriander

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal231
low infat5g
saturates2g
carbs36g
sugars9g
fibre4g
protein9g
salt1.3g
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Ingredients

  • 4 vegan frankfurters
  • 4 hot dog buns (ensure vegan, if needed)
  • sriracha, to serve

For the salsa

  • 2 slices prepared pineapple or 200g fresh pineapple chunks
  • 1 small red onion, trimmed and halved
  • 1 green chilli
  • ½ lime, juiced
  • small handful of coriander leaves

Method

  • STEP 1

    Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium-high heat. To prepare the salsa, cook the pineapple, onion halves and the chilli for 5-10 mins, turning, until charred. Remove everything to a board and leave to cool, then chop the pineapple and veg (you can roughly or finely chop, depending on your preference). Tip into a bowl, season with salt, then stir in the lime juice and coriander. Set aside.

  • STEP 2

    Grill or griddle the frankfurters for 10-15 mins, turning until there are char marks on all sides and they begin to blister and sizzle. If you have space on the grill or in the griddle pan, toast the cut side of the buns at the same time. If not, do this after the frankfurters are cooked, but watch the buns carefully as they will be toasted in less than a minute.

  • STEP 3

    Serve the pineapple salsa in a bowl alongside the frankfurters, buns and sriracha and let everyone build their own dogs. Alternatively, stuff the buns with the frankfurters, spoon over the salsa and drizzle with the sriracha.

Goes well with

Recipe from Good Food magazine, August 2021

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