Veggie Chili Dogs with a Simple Slaw
As autumn begins to take hold and the weather gets decidedly chillier, you can’t help but sideline the salads and start seriously thinking about comfort food.
COMFORT FOOD! There is nothing better!
And when you start talking about getting chillier, you can’t help but think about chilli.
Or maybe that’s just me. Yes, I think that’s probably just me. But you’re thinking about it now though, aren’t you?
Chilli Con Carne is a classic comfort food recipe but I’m pretty sure that these Veggie Chili Dogs are going to feature fairly heavily in my kitchen this autumn/winter… I plan to feed them to everybody.
And I wouldn’t blame you if you wanted to feed them to everybody too.
They’d be pretty damn good with fries, but I’m a simple woman. So all I need is a simple slaw. Plus you can pretend as if you’re having a proper healthy, vegetable-based meal when you can physically see carrots in front of you. Whilst you enjoy your sausage and bread.
But even better still, it’s ready in under 30 minutes!
And it will either serve 2 very hungry people or 4 moderately peckish people.
- 4 vegetarian sausages – I really like Linda McCartney’s Vegetarian Sausages, but Goodlife’s French Bean and Spinach Sausages are also a favourite of mine!
- 3 tbsp olive oil
- 1 red onion, sliced
- 1/2 tin (approx. 200g) of spicy beans – I used Heinz Fiery Chilli Beanz – or you could use a few spoonfuls of leftover Chilli Con Veggies or Chilli Con Tofu.
- 1 medium baguette, cut into 4 chunks
- 1 handful of cheddar cheese, grated
- 1/4 red cabbage, sliced
- 1 carrot, grated
- Juice of 1 lime
Preheat the oven to 200C (or fan 180C), line a baking tray with baking parchment and cook the sausages to pack instructions.
While they’re cooking, heat a small frying pan on a medium heat, add a little olive oil and fry half of the sliced onion. Also heat a saucepan on a medium heat and warm the spicy beans.
Combine the other half of the sliced onion with the grated carrot and sliced red cabbage in a bowl. Add a generous glug of olive oil and the juice of 1 lime and mix to ensure the veg is all evenly coated. Set aside.
When the sausages are cooked, cut down the centre of each baguette ‘chunk’ and fill with a sausage, a spoonful of spicy beans and a sprinkling of grated cheese. Place the veggie chili dogs back on the baking tray.
Swap the oven setting to a grill setting and grill the veggie chili dogs for a couple of minutes or until the cheese has melted.
Remove from the grill and then cover the veggie chili dogs with the fried onions.
Serve with the simple slaw you prepared earlier.