Vegan Chili Dog Recipe - From The Comfort Of My Bowl (2024)

How to make vegan chili dogs with cheese

Vegan chili dog variations

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Vegan Chili Dog

5 from 2 votes

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Author: Jhanelle Golding

Vegan Chili Sauce

• ▢ 8 oz (230 g) Beyond Meat patty, or cooked lentils
• ▢ 1 shallot-sized onion, sliced
• ▢ 2 cloves garlic, minced
• ▢ 2 teaspoon ancho chile powder
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon paprika
• ▢ 1 teaspoon oregano
• ▢ ½ cup (240 ml) tomato sauce, or 2 tsp tomato paste
• ▢ ¼ cup (60 ml) vegetable stock, or ¾ cup if using tomato paste
• ▢ 1 tbsp chipotle in adobo
• ▢ Salt and pepper to taste

Nut-free Vegan Cheese Sauce

• ▢ 1 small (70 g) potato
• ▢ 1 small (40 g) carrot
• ▢ 1 clove garlic
• ▢ ½ shallot-sized onion
• ▢ 2 tbsp nutritional yeast
• ▢ 2 tbsp olive brine, See notes
• ▢ 1 teaspoon caper brine
• ▢ ½ teaspoon liquid aminos
• ▢ 4 tbsp cooking liquid
• ▢ Salt and pepper to taste

Optional Condiments

• ▢ Minced onion
• ▢ Relish
• ▢ Mustard
• ▢ Mayo

Other ingredients

• ▢ 3 hot dog rolls
• ▢ 3 vegan sausages or brats

Make the cheese sauce

• Peel and chop the potato and carrot and add to a small pot with ¾ cup (177ml) water. Cover and bring to a boil then reduce to a simmer for 15 minutes or until the potato is cooked.

  1 small (70 g) potato ,1 small (40 g) carrot

• Add the potato and carrot with 4 tbsp (60ml) for the cooking liquid to a small blender. Add garlic clove, chopped onion, nutritional yeast, liquid aminos, olive and capers brine. Season with salt and pepper to taste and blend until smooth and creamy.

  1 clove garlic ,½ shallot-sized onion ,2 tbsp nutritional yeast ,2 tbsp olive brine ,1 teaspoon caper brine ,½ teaspoon liquid aminos ,4 tbsp cooking liquid ,Salt and pepper to taste

Make the hot dog chili

• Heat a nonstick skillet over medium heat and add one Beyond Meat burger patty. Using a spatula or wooden spoon, mince the patty while it browns. If using cooked lentils, simply combine with the ingredients in step 2.

  8 oz (230 g) Beyond Meat patty

• Add the sliced onions, garlic, ancho chilli, cumin, paprika and oregano. Cook until the spices are lightly toasted and fragrant. Stir in the tomato sauce (or 2 tsp tomato paste), vegetable stock and chipotle in adobo. Season with salt and pepper to taste.

  1 shallot-sized onion ,2 cloves garlic ,2 teaspoon ancho chile powder ,½ teaspoon cumin ,½ teaspoon paprika ,1 teaspoon oregano ,½ cup (240 ml) tomato sauce ,¼ cup (60 ml) vegetable stock ,1 tbsp chipotle in adobo ,Salt and pepper to taste

• Reduce heat to low, cover pan and simmer for 5 minutes until most of the liquid is reduced. Taste and adjust seasoning if needed. Remove from heat.

Assemble the chili dogs

• Heat or cook the vegan sausages according to package directions.

  3 vegan sausages or brats

• Split the hot dog rolls and then warm or toast the insides in a hot pan or oven. I made my hot dog rolls using the same dough from my Vegan Pretzel Buns recipe, without dipping them in the solution. It’s an easy recipe with just a few ingredients needed.

  3 hot dog rolls

• Spread some of the vegan cheese sauce or mayo inside the buns, add the cooked sausages then top with chili, more cheese sauce, minced onion and relish. Serve immediately.

  Minced onion ,Relish ,Mustard ,Mayo

• If you don’t have liquid aminos, try mustard for flavour instead.
• If you don’t have olive or capers brine, try lemon juice or apple cider vinegar for the acidity and sharpness.
• There is no substitution for nutritional yeast. It helps with the “cheesy” flavour.