Vegan hot dogs with apple chutney and pickled red onions
This recipe comes from our vegan hotdog and wine night, which we like to host several times during the warmer months of the year. At ADJØ we serve them with a vegan mustard mayonnaise, apple chutney, fried onions and pickled red onions.
We suggest inviting some friends over, cracking open a nice bottle of wine, and finishing the ‘carrot dogs’ off on the BBQ if the weather’s nice.
Vegan hot dogs
16 carrots, roughly the same size, approx 12-16 cm long
1 coarsely chopped onion
1.5 tbsp sea salt
1 tbsp crushed coriander seeds
200g vegan butter cut into cubes
3-4 bay leaves
5 stalks fresh thyme or rosemary
1 cup water
Heat the oven to 175º on fan bake.
Braise the carrots by putting them in an oven proof dish with onions, spices, butter and herbs. Mix well and put them in the oven. We leave the carrots intact but you can chop the ends off if you wish.
Bake the carrots for approx. 35-40 minutes, until they are tender. Halfway through cooking, turn the carrots so they cook evenly. Add a little water along the way if all the liquid evaporates as there should be a few spoonfuls of liquid left in the dish after baking.
Leave the dish on the kitchen counter and let the carrots cool until ready to use. The carrots can be baked well in advance and kept in the fridge until they are to be fried in the pan.
Apple chutney
500g onions
2 tbsp mustard seeds
1/2 tsp ground coriander
1/2 tsp ground cardamom
750g apples without peel and core
1 cinnamon stick
3 cm grated fresh ginger
250g dried apricots
1/2 cup apple cider vinegar
1 cup sugar
1/2 cup water
Olive oil for frying
Salt and pepper
Heat oil in a pan and sauté the onions on low for 5 minutes without them colouring, add spices and sauté for 2 minutes.
Add the rest of the ingredients except for the vinegar and sugar. Let it cook for 15-20 minutes, until the apples are mushy.
Now add sugar and vinegar and cook for a further 10-15 minutes. Add more water if needed, as the consistency should be like a thick jam. Fish out the whole cinnamon stick and season with salt and pepper, sugar and apple cider vinegar to taste.
Blend the chutney with a stick blender to a uniform consistency. Put the chutney in sanitised mason jars.
Hot dog bread
50g of yeast
1 tbsp sugar
1 tsp salt
400ml water
6 tbsp olive oil
1 tsp cardamom
200g rye flour
550g white flour
Stir yeast, sugar and salt into the water. Add white flour little by little. When approx half of the white flour has been added, stir in cardamom, oil and rye flour. Add the rest of the white flour, knead the dough well for 5 minutes and leave it to rise for an hour.
Knead the dough again and divide it into 16 long bread rolls and let them rise until they become light and airy on a baking tray (about 30 minutes). You can vary the size of the bread rolls depending on the ‘sausage’ you intend to serve them with.
Brush the bread with oil or water and bake them at 190º on fan bake for approx. 18-20 minutes. Unless you’re baking the bread rolls right before you build the hot dogs, be sure to take them out while they’re light brown so they can be put back in the oven to warm up before eating.
Assembly
16 baked carrots
25g vegan butter + 1 tbsp cooking oil for frying
1 cup mayo
1 tbsp wholegrain mustard
Fried shallots
Pickled red onions
Sprouts
Mix mustard and mayo together.
Heat a pan with oil and butter, then fry the baked carrots until golden and caramelised on all sides. Or, reheat them on the barbecue until nicely caramelised.
Warm the bread rolls in the oven or barbecue and cut into them lengthwise, leaving a pocket for the carrot.
Put some mustard mayonnaise in the pocket of the bread, put the warm carrot on top and then build up with more mustard mayonnaise, apple chutney, pickled red onions, crispy onions and sprouts.
Your topping can vary with what you have handy and will also work great as a classic Bunnings snag with browned onions and a sauce of your choice.
