The Vegetarian Butcher Hotdog
A great tasting plant based version of this American staple.
Vegan
Vegetarian
Plant Based
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher Hotdog
−
+
£8.46
For NoHotdog:
The Vegetarian Butcher NoHotdog 2.1kg
/g
750.0 g
0%
May contain celery and its derivatives
Soya and its derivatives
For the red onions:
Red onions
/g
200.0 g
0%
White wine vinegar
/ml
30.0 ml
0%
Caster sugar
/g
20.0 g
0%
To finish:
Hot dog roll
/g
700.0 g
0%
Sauerkraut
/g
300.0 g
0%
Gherkin
/g
150.0 g
0%
American Yellow Mustard
/g
100.0 g
0%
/
For NoHotdog:
For the red onions:
-
Red onions 200.0 g
-
White wine vinegar 30.0 ml
-
Caster sugar 20.0 g
To finish:
-
Hot dog roll 700.0 g
-
Sauerkraut 300.0 g
-
Gherkin 150.0 g
-
American Yellow Mustard 100.0 g
Preparation
-
For NoHotdog:
- Brush 'The Vegetarian NoHotdog in oil and chargrill till lightly browned and cooked through.
-
For the red onions:
- Finely slice the red onions.
- Heat sugar and vinegar.
- marinade the sliced onions overnight.
-
To finish:
- slice and warm the hotdog roll.
- Spread the HELLMANN's American mustard on the base.
- Top with sauerkraut, NoHotdog, red onion, sliced gherkins.
- Serve with HELLMANN's tomato ketchup
