Recipe(s) of The Week: Spicy Veggie Dogs & Portobello Fries
Looking for a delicious way to sneak some veggies into your diet? These veggie dogs are made from beet, carrot, green chilis, potatoes, and peas, then are seasoned with an assortment of spices, and eventually are brushed with a bit of oil and pan seared. The result? A crispy sausage that is perfect for barbecues when served in a fluffy hot dog bun with a generous drizzle of vegan mayo and ketchup.
In a medium pan, heat 2 tablespoons oil over medium heat.
Fry the onions with a pinch of salt until translucent. Stir in the chopped green chilis and ginger.
Stir in the grated carrots and cook for a minute. Make sure all the water is evaporated.
Add the beets, potatoes, peas, and flavoring spices.
Turn off heat and let cool completely.
Stir in the chopped coriander and breadcrumbs until you get a stiff mix that’s ready to be rolled.
Divide the vegetable mix into 8 balls.
Using a small piece of plastic wrap, shape each ball into a sausage, rolling with the help of the plastic wrap. Wrap in the same plastic wrap to freeze until ready to fry.
Roll each sausage in breadcrumbs and set aside.
Spray or lightly brush oil in a pan.
Place the sausages (2-3 in a medium pan) and fry them over medium-low heat until properly browned on all sides.
Repeat until all the sausages are cooked.
Place inside a hot dog bun, with a few slices of cucumber and onions, a squeeze of vegan mayonnaise, and ketchup. Serve hot.
These Portobello mushroom fries are a fantastic alternative to the usual potato variety. First, mushrooms are marinated in a zesty sauce, then they are coated in a rice cracker "breadcrumb," and then baked for a crispy finish. A savory, simple, and delicious snack.
In a shallow dish, whisk together the vegetable broth, coconut aminos, agave, garlic powder, onion powder, and hot sauce. Place sliced mushrooms in dish so they are completely covered by marinade. Allow to marinate for a few hours.
Preheat oven to 425°F.
Add rice crackers, basil, parsley, thyme, oregano, cayenne pepper, garlic powder, onion powder, and fresh cracked pepper to a food processor. If your rice crackers are unsalted add a pinch of salt. Pulse until bread crumb consistency. Transfer to a bowl.
Line a baking sheet with parchment paper.
Remove mushrooms from marinade and coat each slice in crumb mixture. Place on baking sheet. Bake for 22-25 minutes, until golden brown and crispy.
I’m Annessia Maillet, one half of vegan recipe and lifestyle blog, Cruelty Free Family. I live in Fredericton, New Brunswick, Canada, where I spend my days peacefully parenting my three kiddos and cooking up vegan grub. I'm Beth DeCarlo. I live in Orlando, Florida, where I co-own Valhalla Bakery, a vegan bakery where I literally get to work as a vegan dessert taste tester. Annessia and I created Cruelty Free Family to share our vegan recipes.
Tina Dawson is a food blogger, food stylist and food photographer from India who loves adding an Indian twist to recipes from around the world. She loves to bake and spends every waking minute scouring the world for interesting and delicious things to eat. Her blog Love is in my tummy is a catalog of recipes - featuring both exotic and everyday foods - and culinary travel stories, where every meal becomes a journey.