These vegan hot dog recipes are perfect for any summer barbecue grill.
Make these baseball stadium-approved vegan hot dog recipes three ways.
The first recipe, a Dodger sausage, features a pineapple salsa made with four simple ingredients: pineapple, tomato, red onion, and cilantro. The second, a Chicago dog, features a toasted poppy seed bun. The plant-based hot dogs feature spicy sport peppers, pickle spears, Roma tomatoes, and yellow mustard. And the final recipe, the taco dog, is a Mexican-inspired twist on a classic. The meatless dogs feature vegan cheese and pico de gallo—all inside a toasted bun.
Hungry yet? Let’s get cooking.
America’s Favorite Baseball Stadium Hot Dogs Made Vegan
Dodger Sausage
Ingredients
- 2 vegan hot dogs
- 2 hot dog buns
- ½ cup pineapple, small dice
- ¼ cup tomato, small dice
- ¼ cup red onion, small dice
- ½ bunch cilantro, finely chopped
- 4 tablespoons vegan sour cream
Preparation
-
1
Cook the vegan hot dogs as instructed on the packaging.
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2
Toast the buns in a medium-sized pan on medium heat until they are squishy.
-
3
Make the pineapple salsa by combining the pineapple, tomato, red onion, and half the cilantro. Mix well.
-
4
Garnish the hot dogs with vegan sour cream and the remaining cilantro.
Chicago Dog
Ingredients
- 2 vegan hot dogs
- 2 hot dog buns
- 1 tablespoon vegan mayo
- ¼ cup poppy seeds
- 4 spicy sport chilis
- 2 pickle spears
- ½ each Roma tomato, cut into wedges
- 2 tablespoons yellow mustard
- 4 tablespoons vegan sour cream
Preparation
-
1
Preheat the oven to 350 degrees Fahrenheit.
-
2
Cook the vegan hot dogs as instructed on the packaging.
-
3
Pour the poppy seeds into a plate. Brush the vegan mayo lightly around the whole hot dog buns, then roll around and cover the entire bun in poppy seeds.
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4
Toast the buns in the oven for about 3-5 minutes.
-
5
Garnish hot dogs with the spicy sport chilis, pickle spears, Roma tomatoes, yellow mustard, and vegan sour cream.
The Taco Dog
Ingredients
- 2 vegan hot dogs
- 2 hot dog buns
- ½ cup iceberg lettuce, finely shredded
- ¼ cup vegan shredded cheddar
- ¼ cup jalapeno, small dice
- ¼ cup tomato, small dice
- ¼ cup red onion, small dice
- ¼ bunch cilantro, finely chopped
- 2 tablespoons hot sauce
Preparation
-
1
Cook the vegan hot dogs as instructed on the packaging.
-
2
Toast the buns in a medium-sized pan on medium heat until they are squishy.
-
3
Make the pico de gallo by combining the tomato, red onion, cilantro, and jalapeno. Mix well.
-
4
Garnish the hot dogs with lettuce, vegan shredded cheese, and hot sauce.
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