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We’re not sure what mad scientist genius first decided to combine two of the world’s most satisfyingly savoury foods, but we’re sure grateful they did — and we’re even more grateful that now you can make it all with plants!

You will need

Serves 6

For the chilli

  • 20 millilitres grapeseed oil
  • 1 red onion, diced
  • 1 sweet potato, diced
  • 3 red capsicums, diced
  • 1 tin cherry tomatoes
  • 1 tin black beans or kidney beans
  • 3 garlic cloves, diced
  • 4 fresh chillies, finely sliced (de-seed if you want less heat)
  • 1 tablespoon Kashmiri chilli powder or smoked paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon cumin seeds
  • 1 star anise
  • 1 cinnamon stick, 4 centimetres in length
  • 1/2 tablespoon brown sugar
  • Salt and pepper

For the hotdogs:

  • 6 plant-based hot dogs
  • 6 hot dog buns (gluten-free if needed)
  • 2 tablespoons plant-based butter
  • 1 brown onion, thinly sliced and diced
  • 1/2 block plant-based mozzarella, grated
  • 1/4 cup of pickled jalapeño slices

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20 mins to prep

30 mins to cook

  1. Step 1

    In a large saucepan on high heat, add the oil. Then add the red onion and sweet potato, season with salt and pepper, and cook until soft and brown.

  2. Step 2

    Preheat the oven to 180℃.

  3. Step 3

    Once your sweet potato is soft, add the capsicum, tomatoes, beans, and garlic, and stir to combine. Then add your chillies, spices, sugar, salt and pepper. If the mixture is too thick, add a splash of water (a little at a time). Reduce to medium-low heat and simmer, uncovered, for 20 minutes, stirring occasionally to prevent the mixture sticking to the bottom of the pan.

  4. Step 4

    Place the plant-based hot dogs in a tray, and bake for 10 minutes, adding the hot dog buns in the oven for the final 3 minutes of cooking time to warm through.

  5. Step 5

    Spread the warmed buns with plant-based butter, add a hot dog, and spoon over the chilli. Sprinkle over a handful of cheese and top with the pickled jalapeños!

Recipe: Simon Toohey

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