Wednesday, August 14, 2013

Vegan Chicago Dog

Vegan Chicago Dog
All regions have their own signature recipes. These recipes are all unique and delish, hot dogs are no different when it comes to this. There are endless recipes, toppings, and combos that can make up a hot dog, we all have our favorites and there is always room to try more. This recipe shows you how to take a regional Chicago favorite and turn it into another delish vegan recipe. This hot dog has some of the most unique ingredients, its almost a salad on a bun. But when you put all these ingredients together, they each make make up the hot dogs depth of yummy flavors. Like any hot dog, this is great for parties, BBQ's, family nights in, and even for a special treat when you are craving a splurge. Pairs great with your favorite vegan beer or cold beverage and served next to chips or pretzels. Don't forget a napkin, Enjoy! 

Vegan Chicago Dog


2 split vegan hot dog buns (traditional poppy seed coated)
2 vegan hot dogs (I used field roast brand)
2 dill pickle spears or 4 (2each) pickle chips (Homemade Recipe Below)
4 tomato wedges
1/2 roasted red pepper, sliced
Yellow mustard or spicy mustard
Sweet relish
1;4 small white onion, finely chopped
3 peperoncini, sliced
Sprinkle Celery salt, each


Prep you above toppings to have ready for the hot dog when ready. 

Usually if the hot dogs threw Field Roast are frozen. So if it is (or other brand) To cook, warm the hot dogs in boiling water for 3 to 5 minutes; until thawed. Transfer to a lightly greased skillet or frying pan and cook to crisp and brown all over. 

Once the hot dogs have been cooked, transfer to buns.

When you have your hot dogs on the bun, its time for toppings. Arrange a dill pickle spear on 1 side of each hot dog or a couple slices on each and add on 2 tomato wedges on the other side. Top with a red pepper slices and dollop of sweet relish. Then divide onion among hot dogs. Top each with sliced peperoncino. Squirt yellow or spicy mustard over each in a zigzag and to finish, sprinkle with celery salt. Serve along side some pretzel or chips, great paired with your favorite vegan beer and/or cold beverage. Enjoy!


Homemade Quick Dill Pickles


-1/2 cup apple cider vinegar
-1 cup distilled white vinegar
-4 teaspoons sugar
-4 teaspoons kosher salt
-1 teaspoon mustard seeds
-1 teaspoon coriander seeds
-1 teaspoon dill weed
-2 small or 1 large bay leaf
-1/8 teaspoon red pepper flakes
-2 cups hot water
-6 pickling cucumbers, sliced 1/4 inch thick
-2 to 3 fresh dill sprigs
-3 garlic cloves, coarsely chopped


Begin by preparing the cucumbers and slicing them in 1/4 inch pieces.

Washed & Ready to use Pickling Cucumbers
Prepared Cucumbers
Next prepare you garlic by chopping into a medium mince.
Prepared Garlic
To Make the Brine
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, bay leaves, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
Boiling Brine until Dissolved
In a large container or bowl, toss the cucumbers with the dill and fresh dill.
Ready to Use Cucumbers
Fresh Dill
Cucumbers & Dill Combined
Pour the now prepared brine over the cucumbers and turn to coat. This brine goes in hot. Place a small bowl or plate over the cucumbers to keep them submerged, then cover the container or bowl with a lid or plastic wrap.
Brine & Cucumbers Combined
Submerged Ingredients
Refrigerate the pickles for 24 hours, stirring once or twice.

Brined Pickles
Brined Pickles
Serve the pickles cold along side your favorite recipes or eat by themselves for a great quick snack. Stores in the fridge and can be enjoyed repeatedly. The longer they sit, the better they become. Enjoy!
Ready to Serve Pickles

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