Chicago-Style Vegetarian Hot Dogs

Name: Chicago-Style Vegetarian Hot Dogs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 1 packet of Quorn Sausages [https://www.quorn.ie/products/meat-free-sausages]; (contains 8); 8 bread rolls; Toppings:; ½ onion, finely diced; 2 gherkins; 2 tomatoes, thinly sliced; 1 mini cucumber, thinly sliced; ¼ cup pickled jalapeno; ½ head of iceberg lettuce, finely sliced; Sauces:; American mustard; Tomato ketchup; Mayonnaise; BBQ sauce; Salt and vinegar crisps, to serve on the side

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A platter of Chicago-style hot dogs made with Quorn sausages on bun topped with onion, dill pickles, tomatoes, cucumber, jalapenos, and lettuce with sauces and crisps on the side.

Get them while they're hot! Inspired by Chicago-style hot dogs, our vegetarian take is piled high with pickles, jalapenos, and all your favourite sauces! This picture-perfect platter is fit for any BBQ and is a certified party-pleaser.

Recipe by Australian MasterChef winner, Diana Chan.

Vegan & Vegetarian BBQ Recipes Meat Free Sausage Recipes

Serves 8

20 mins

Easy

256 cals
(Per serving)

7.1g of fat
(Per serving)

Made with Quorn Vegetarian Sausages

See product See recipes

High in Protein

Source of Fibre

Low in Saturated Fat

Ingredients

1 packet of Quorn Sausages (contains 8)
8 bread rolls
Toppings:
½ onion, finely diced
2 gherkins
2 tomatoes, thinly sliced
1 mini cucumber, thinly sliced
¼ cup pickled jalapeno
½ head of iceberg lettuce, finely sliced
Sauces:
American mustard
Tomato ketchup
Mayonnaise
BBQ sauce
Salt and vinegar crisps, to serve on the side

Method

Prepare all the toppings and set them aside.
To cook the Quorn Sausages, simply place them in a pan over medium heat with 1 tbsp of olive oil and cook for 2-3 mins on each side.
Make a slit on the top of the rolls two thirds of the way down.
To assemble, place the mayonnaise in the middle then add the lettuce or tomatoes followed by the condiments. You can personalise them and make it your own.

Recipe by Australian MasterChef winner, Diana Chan.