Vegan Coney Dogs
Ingredients
Vegan Chili:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 28 ounces fire roasted crushed tomatoes
- 16 ounces organic tomato sauce
- 2 teaspoons smoked paprika
- 3 tablespoons chili powder
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons celery seed
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper
- 4 ounces chopped green chillies
- 1 tablespoon organic vegan Worcestershire sauce
- 2 tablespoons granulated beet sugar
- 1 tablespoon molasses
- 1 teaspoon yellow mustard (no sugar added)
- 2-1/2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1/2 cup quick-cooking bulgur wheat
Coney Dogs:
- 8 Hot Dog Buns
- 12 ounces Vegan Hot Dogs (8 pieces)
- 1 cup Vegan Cheddar Cheese Shreds
- 1/4 cup chopped onion
- 2 tablespoons yellow mustard
Instructions
- Sear onions, garlic and olive oil in Instant pot.
- Add remaining chili ingredients and slow cook on vent for 4 hours.
- Alternatively, saute the onion and garlic in a small skillet and add with remaining ingredients to a slow cooker; cover and cook on low for four hours.
- To prepare coneys, heat vegan hot dogs according to package directions.
- Place on toasted buns with some vegan chili, vegan cheese shreds, chopped onion and a drizzle of mustard.
- Serve extra chili in bowls or freeze for later.
Notes
From the kitchen of palatablepastime.com
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 58gProtein: 17gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1792mgPotassium: 757mgFiber: 10gSugar: 19gVitamin A: 1697IUVitamin C: 18mgCalcium: 154mgIron: 7mg
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