The Vegetarian Butcher Chilli Hotdog

Name: The Vegetarian Butcher Chilli Hotdog
Yield: 10
Ingredients: 75.0g Red onions; 200.0ml Knorr Chilli Sauce 2.2L; 75.0g Kidney beans canned in water; 150.0g The Vegetarian Butcher NoMince 2kg; 750.0g The Vegetarian Butcher NoHotdog 2.1kg; 150.0g Vegan Cheese; 500.0g Hot dog roll 'Brioche' vegan; 50.0g Crispy Fried Onions

The Vegetarian Butcher Chilli Hotdog – recipe

Great authentic flavour for this meat free vegan alternative.

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For the NoMince Chilli:

Red onions 75.0 g
Knorr Chilli Sauce 2.2L 200.0 ml
Kidney beans canned in water 75.0 g
The Vegetarian Butcher NoMince 2kg 150.0 g
The Vegetarian Butcher NoMince 2kg
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For the Hotdog:

The Vegetarian Butcher NoHotdog 2.1kg 750.0 g
The Vegetarian Butcher NoHotdog 2.1kg
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To finish:

Vegan Cheese 150.0 g
Hot dog roll 'Brioche' vegan 500.0 g
Crispy Fried Onions 50.0 g

Vegan

Snacks

Spring

Main courses

Contract Catering

Plant Based

Winter

Pub Food

Summer

Autumn

Great authentic flavour for this meat free vegan alternative.

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Preparation

For the NoMince Chilli:
- Sweat the red onion (finely diced) for 4 minutes.
- Add 'The Vegetarian Butcher NoMince and fry for a further 2 minutes
- Add KNORR Chilli RTU sauce and kidney beans.
- Simmer for 15 minutes..
For the Hotdog:
- Cook 'The Vegetarian NoHotdogs' sous vide till heated through.
To finish:
- Slice and warm the hotdog roll.
- Top with 'The Vegetarian Butcher'NoHotdog, Chilli and grated vegan cheese.
- Grill lightly for cheese to melt slightly.
- Finish with crispy onions, jalapenos and chopped coriander.
- Serve with HELLMANN's front of house sauces.