For NoHotdog:

For the red onions:

  • Red onions 200.0 g
  • White wine vinegar 30.0 ml
  • Caster sugar 20.0 g

To finish:

A great tasting plant based version of this American staple.



  1. For NoHotdog:

    • Brush 'The Vegetarian NoHotdog in oil and chargrill till lightly browned and cooked through.
  2. For the red onions:

    • Finely slice the red onions.
    • Heat sugar and vinegar.
    • marinade the sliced onions overnight.
  3. 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