WATCH: How to make meat-free hot dogs done 3 ways

Fry's
4 servings Prep: 10 mins, Cooking: 15 mins
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These three toppings come together effortlessly and make for the perfect DIY family hot dog night dinner.

By Independent Contributor October 12 2021
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Ingredients (19)

1 box Fry's Original Hot Dogs
vegetable oil — to fry
8 hot dog rolls
plant-based butter
For the fresh dog
50 g mixed salad leaves
1/2 cup pickled carrots
1/4 cup plant-based mayonnaise
1/4 cup sweet chilli sauce
fresh coriander — to serve
For the guac dog
1 avocado — mashed
1 lime — plus extra wedges to aerve
salt and black pepper
1/2 red onion — finely sliced
1 red chilli — sliced
fresh coriander — to serve
For the slaw dog
1/2 cup coleslaw mix
1/2 cup fennel — thinly shaved
2 sweet and sour pickles — plus 1 tsp pickle juice
3 tbsp plant-based mayonnaise
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Method:

Fry the hotdogs over medium heat until nicely browned and cooked through.

Split the hotdog rolls and spread both sides with plant based butter, if using.

Fresh-dog

Mix the mayo and sweet chilli sauce together. Assemble the roll starting with salad leaves, then the hotdog, add the pickled carrots. Top with coriander and a drizzle of the mayo sweet chilli sauce.

Guac-dog

Top some guac over the hotdogs, scatter over the red onion, sliced red chilli and coriander.

Finish with a squeeze of lime juice.

Slaw-dog

Combine the topping ingredients and adjust seasoning.

Place the hotdog in the roll along with the pickle and top with the slaw.



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