Summer weather is here and the vegan cook-outs have begun. In the era of Yeah Dawg and Asia Dog, you can’t just make regular ol’ veggie dogs with ketchup and mustard anymore. It’s all about the fixin’s!
But before I tell you about these recipes, I have to tell you about an incident that happened the other week that I STILL feel badly about. It was late at night and I was putting in my weekly Instacart order for my groceries. (For those of you who don’t have Instacart in your area, it is the most amazing thing – groceries from Whole Foods or other stores delivered for a low fee directly to your door.) My husband wanted to order some veggie dogs, so I clicked on the Field Roast Frankfurters to add them to my cart. In the new window, the ingredient list popped up and I happened to notice – right there in the ingredient list! – EGG WHITES. Now maybe it was late at night and I was too tired to rationalize, or perhaps we’d seen too many vegan products in the past suddenly start slipping in non-vegan ingredients like egg whites or whey or milk powder or something, but my vegan outrage flared its ugly head and I did what modern day people do when outraged about something… I TWEETED ABOUT IT.
Now the next morning after a night’s rest when I was thinking more clearly, we worked out that the ingredient list was just wrong, it was for a different product, and that of course Field Roast had not wavered in their commitment to providing top-notch quality all-vegan products (which was, of course, confirmed by their Twitter reply). I can’t believe I ever doubted them for a second! I immediately tweeted a correction to the previous night’s accusation, hoping to undo any damage done. So, lesson learned, never assume the worst and always investigate further before passing on dubious information! And also, never tweet late at night. No good comes from that.
So it is with utmost pleasure that I can resume (not that I had a chance to actually stop) eating Field Roast Frankfurters, which honestly are, by FAR, the best tasting veggie dog on the market. They are a little pricey, so we don’t buy them every week, but they are so much tastier than the other brands. When I came across recipes recently for Kogi Dogs and another for Bahn Mi Hot Dogs (not found online), I knew I wanted to make them with the Field Roasts. And they were SO GOOD!
The Kogi Dogs are a recipe from the famous Roy Choi and are topped with cabbage slaw, kimchi, sesame mayo, cheddar, and drizzled with Sriracha. I don’t know if Choi is the first one to pair kimchi and cheddar, but it is GENIUS. If you like the spicy, funky flavors of kimchi, like I do, then you will love this recipe. The Bahn Mi dog is topped with pickled carrot and onion, mayo, jalapeno, and cilantro. The pickled veggies give it such a fresh, vibrant, crunchy bite and the jalapeno adds a nice little bit of heat. The Bahn Mi dog is very similar to Asia Dog‘s “Vinh” option, if you wanted to do it their style, you could add a smear of Faux Gras in place of the pâté, which is a classic Bahn Mi topping.
Both recipes are below. These were truly some of the tastiest veggie dogs I have ever had, so I highly recommend at your next cookout (or cook-in) to throw together these very quick and easy toppings and let everyone help themselves. I don’t usually give beverage recommendations but these are really begging to be had with a nice cold beer, or at least a chilly margarita. 😉
veganized version of this recipe from Roy Choi
2 cups finely shredded cabbage
1 large scallion, finely chopped
1 Tbsp. fresh lime juice
Salt and freshly ground pepper
1 Tbsp. toasted sesame seeds
1/2 cup vegan mayonnaise (I recommend Vegenaise or Just Mayo)
1 cup kimchi, drained and patted dry (if you aren’t near a Korean grocery, I bought Mother In Law’s Napa Cabbage Kimchi from Whole Foods)
8 hot dog buns, split
1 cup shredded vegan cheddar (I recommend Daiya Cheddar Style Shreds)
8 vegan hot dogs, partially split (I recommend Field Roast Frankfurters)
2 cups shredded romaine
1 small onion, thinly sliced
2 cups cilantro sprigs
Sriracha, for drizzling
1. In a large bowl, toss the cabbage, scallion and lime juice; season with salt and pepper. In a mortar, pound the sesame seeds until crushed and transfer to a small bowl. Stir in the vegan mayonnaise and season with salt.
2. In a nonstick skillet, heat 1 tablespoon of oil. Add the kimchi and cook over high heat until browned all over, about 3 minutes.
3. Sprinkle vegan cheddar shreds on the inside of buns and toast for a few minutes, until buns are warmed and cheese has melted. Spread the cut sides of the buns with the sesame mayonnaise.
4. Grill the veggie dogs over moderately high heat until nicely charred all over, about 3 minutes. Tuck the hot dogs into the buns with the kimchi and vegan cheddar. Top with the cabbage salad, romaine, onion, and cilantro sprigs. Drizzle a little Sriracha on top and serve.
Bahn Mi Hot Dogs
veganized version of recipe found in Cooking Light, June 2015 issue
2 large carrots, peeled and then shaved into large ribbons with a vegetable peeler
1/2 cup sliced red onion
1 cup cider vinegar
1 cup water
2 tsp. sugar
8 vegan hot dogs (I recommend Field Roast Frankfurters)
8 hot dog buns
1/4 cup vegan mayonnaise (I recommend Vegenaise or Just Mayo)
2 jalapenos, thinly sliced (discard seeds if you want it less hot)
cilantro, for garnish
1. Combine carrots, red onion, cider vinegar, water, and sugar in a medium bowl. Let stand 15 minutes. Drain and discard pickling liquid.
2. Grill the veggie dogs over moderately high heat until nicely charred all over, about 3 minutes. Spread each bun with 1 1/2 teaspoons of vegan mayo, then place 1 hot dog in each bun.
3. Top veggie dogs evenly with carrot and onions, 3 jalapeno slices, and a sprinkle of cilantro leaves.