The Vegetarian Butcher Chilli Hotdog
Great authentic flavour for this meat free vegan alternative.
Vegan
Plant Based
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher Chilli Hotdog
−
+
£6.72
For the NoMince Chilli:
Red onions
/g
75.0 g
0%
Knorr Chilli Sauce 2.2L
/ml
200.0 ml
0%
Kidney beans canned in water
/g
75.0 g
0%
The Vegetarian Butcher NoMince 2kg
/g
150.0 g
0%
For the Hotdog:
The Vegetarian Butcher NoHotdog 2.1kg
/g
750.0 g
0%
To finish:
Vegan Cheese
/g
150.0 g
0%
Hot dog roll 'Brioche' vegan
/g
500.0 g
0%
Crispy Fried Onions
/g
50.0 g
0%
/
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
For the Hotdog:
To finish:
-
Vegan Cheese 150.0 g
-
Hot dog roll 'Brioche' vegan 500.0 g
-
Crispy Fried Onions 50.0 g
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.
