Delicious Chili Dogs Recipe

These chili dogs are not only authentically vegan but they surpass conventional chili dogs in flavor as well as in nutritional value. I can’t imagine why you’d ever want any other kind.

Chili Ingredients:
1 Tablespoon Flaxseed Oil
1 Large Size Organic Yellow Onion
1 Large Size Organic Garlic Cloves
1/4 Cup Tomato Paste
1 1/2 Cups Filtered Water
3/4 Cup Textured Vegetable Protein
1/2 Teaspoon Allspice
1/2 Teaspoon Cumin Powder
1 1/2 Tablespoons Chili Powder
2 Teaspoons Cocoa or Carob Powder
1 Tablespoon White Vinegar
1/4 Teaspoon Ground Cloves
1 Teaspoon Vegan Worcestershire

2 Tablespoons Vegan Ketchup
1 Teaspoon Cinnamon
1 Teaspoon Sea Salt

Dog Ingredients:
12 Vegan Hot Dogs
12 Whole Wheat Hot Dog Buns

Condiment Ingredients:
1 Container Yellow Mustard
1 Container Vegan Mayonnaise
1 Large Size Organic Yellow Onion
1 Package Shredded Daiya Cheese

You Will Also Need:

  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Large Size Saucepan
  • 1 Wooden Spoon
  • 1 Large Size Serving Platter
  • 1 Butter Knife


  1. Using a sharp knife over a cutting board, peel the onion and garlic then chop and mince them respectively.
  2. Pour the oil into a large saucepan and set it over medium heat.
  3. Add the chopped onion and minced garlic into the hot oil and sauté for about 9 minutes or until the onion bits become somewhat translucent.
  4. Add the tomato sauce and the water and stir to an evenly blended mixture.
  5. Increase the heat to high and bring the mixture to a rapid boil.
  6. Add the textured vegetable protein and the rest of the chili ingredients.
  7. Reduce the heat and allow the mixture to simmer for about 20 minutes or until the textured vegetable protein softens.
  8. Prepare the vegan hot dogs as indicated on their packaging.
  9. Open the hot dog buns on top of a large serving platter.
  10. Using a butter knife, smear each hot dog bun with a combination of mustard and mayonnaise.
  11. Put one hot dog into each bun and slop on the prepared chili.
  12. Using a sharp knife over a cutting board, peel and chop the onion from the condiment ingredients into fine bits and sprinkle them generously over the chili.
  13. Top it all off with shredded Daiya cheese and serve while it’s all nice and warm.

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