Vegan Hot Dog

by Barry Lewis

Prep time
45 mins
Cook time
5 mins


2 ripe avocados
handful coriander chopped
1 red chilli de-seeded & chopped
1/2 lime juice
1 small carrot, grated
vegan dogs
400g (14oz) tin sweetcorn, drained
340g (12oz) tin chickpeas, drained
1/2 lime juice & zest
2 tsp smoked paprika*
2 tsp ground cumin*
3tbsp plain flour
salt & pepper
*add more spice if you wish*
wholemeal sub rolls
small tomatoes, sliced
sliced cooked mushrooms
bbq sauce

In this video recipe I will show you how to make a vegan hot dog recipe that you will absolutely love! Sweetcorn dogs with avocado all freshly made to wow you and your guests!

This video recipe is part of my hot dog month, if you missed the first video you can watch the pulled pork hot dog here

First up make your homemade guacamole, mush all the ingredients together in a bowl, season to your liking and then keep in the fridge – as simple as that!

In a separate bowl combine all the vegan dog recipe ingredients and again mash together, you may need a big bowl for this as I found out! Add the flour gradually mixing through with a spoon until it starts to firm up, do not add too much as it will become a cake! Place a tablespoon of the mixture onto a sheet of clingfilm and roll out into a sausage shape to make the dogs. This should get pretty long and can be halved to make two of them.

Now place in the fridge to firm up, the longer you can leave this the better, you could also freeze them at this point. Before you go to cook them reshape them again and place back in the fridge, the better you can get that shape more cylinder looking the more authentic it will be!

Get a pan of oil over a medium flame and pan fry the vegan dogs, rolling until lightly browned all over, place on kitchen towel to rest.

Serve in a toasted vegan bun with a wedge of guacamole for a bed, push the dog into it and then top with tomato slices, mushrooms and bbq sauce. A proper stonker, give it a go!