serves
6
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Beans
- 3 tsp (15 ml) olive oil
- ½ onion, finely diced
- kosher salt
- freshly ground black pepper
- 2 garlic cloves, finely minced
- 1 (540 ml) can red kidney beans, drained and rinsed
- 3 tsp tomato paste
- 1½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp cayenne
- ¼ cup (60 ml) water
Cheese sauce
- 1 small yellow or white flesh potato, peeled and cut into chunks
- 1 small sweet potato, peeled and cut into chunks
- kosher salt
- ⅓ cup raw cashews
- 2 tbsp + 1 tsp (45 ml) extra virgin olive oil
- 4 sliced pickled jalapeños
- 3 tsp (15 ml) apple cider vinegar or jalapeño pickling liquid
- 1½ tbsp nutritional yeast, or to taste
- 2-3 tsp tomato paste
- 1 tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp chilli powder
- ⅛ tsp cayenne
- 1 tsp kosher salt
Hot dogs
- 6 jumbo veggie dogs
- 6 hot dog buns
- 1 green onion, thinly sliced
- 1 small handful coriander (cilantro), optional
- Pickled jalapenos, optional
Instructions
- For the beans, heat the oil in a large skillet over medium heat. Add in the onion, season with salt and pepper and cook until lightly golden and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chilli powder, smoked paprika, cumin and cayenne and cook for 4 to 5 minutes or until the beans start to pop. Stir in the water, season with more salt and pepper and turn the heat down to low to keep warm.
- Meanwhile, make the cheese sauce by placing the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add in the cashews and cook until the potatoes and cashews are tender, about 10 minutes.
- Reserve about ½ cup of the cooking liquid then drain the potatoes and cashews and transfer to a high-powered blender. Add the oil, pickled jalapeños, vinegar or pickling liquid, nutritional yeast and 2 tsp of tomato paste. Season with the garlic powder, onion powder, chili powder, cayenne pepper and salt. Add ¼ cup of reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste, and/or salt, if needed. Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs.
- Cook the hot dogs in a pan over medium high or on the grill over medium until lightly charred.
- Serve dogs in buns, topped with beans, a good drizzle of the cheese sauce and a sprinkling of green onion, coriander and pickled jalapeños, if using.
Note
• Use vegan veggie dogs and buns if you want to make these vegan.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
