Banh Mi Hot Dogs
By Ramona Cruz-Peters of Fab Everyday
This time of year, we cook out on our grill as much as possible, and now that there are lots of delicious plant-based meat substitutes available, you can replace almost any traditional grilling foods with something more sustainable. With the holiday coming up and many of us returning to entertaining, why not have a little fun with your grilled fare? Instead of serving only plain plant-based hot dogs on buns, you can top your dogs a number of creative ways for your guests. I’m sharing one unique hot dog topping recipe idea with you today: Vegan Banh Mi Hot Dogs!
Prepared similarly to the popular banh mi sandwich, these Vegan Banh Mi Hot Dogs are made with grilled plant-based hot dogs topped with quick-pickled veggies and drizzled with a vegan spicy sriracha mayo. They are SO good, and surprisingly easy to make.
You can find the full Vegan Banh Mi Hot Dogs recipe at the end of this post, but here are some step-by-step pictures and cooking tips for making this fun plant-based hot dog recipe.
Your first step in making these Vegan Banh Mi Hot Dogs is to prepare the pickled vegetables. You will thinly slice cucumber, carrots, and radishes then place them into a bowl. I recommend using a mandolin slicer to get nice thin, evenly sliced pieces. Just be careful when using the slicer and always use the hand guard for the vegetables (ask me how I know this – you only need to learn the hard way once why these slicers come with a hand guard).
Next, combine rice vinegar, water, sugar, sesame oil, and salt in a small saucepan and bring it to a boil. Once the sugar and salt have dissolved (usually right around the time it reaches a boil), remove from heat and pour the mixture over the vegetables in the bowl. Let it stand for 20 minutes to quick pickle, then drain the liquid.
While the vegetables are pickling you can prepare the rest of the recipe. The next step will be to combine vegan mayonnaise and vegan sriracha sauce in a small bowl to make a sriracha mayo for your Vegan Banh Mi Hot Dogs.
Stir until well combined, then refrigerate the sriracha mayonnaise until ready to serve. Side note: This sauce is also delicious as a dip for veggies, fries, and meatless chicken nuggets.
Grill a pack of plant-based hot dogs on an outdoor grill (or indoors on an electric grill, or on a stovetop grill pan) then place them onto hot dog buns (make sure your buns are vegan friendly). Drizzle the sriracha mayo evenly over the dogs, and top with the pickled vegetables and some chopped cilantro.
The flavor combination is something special! Here’s the Vegan Banh Mi Hot Dogs recipe. Enjoy!
Vegan Banh Mi Hot Dogs
Serves 8 | Prep time: 10 minutes; Cook time: 30 minutes; Total time: 40 minutes
vegan, nut-free, dairy-free
Ingredients:
1 cucumber, thinly sliced
2 carrots, thinly sliced, or more to taste
6 radishes, thinly sliced or more to taste
1/2 cup rice vinegar
1/4 cup water
1/4 cup white sugar
1 tablespoon sesame oil
1 teaspoon salt
1/2 cup egg-free mayonnaise
2 tablespoons vegan sriracha sauce
8 plant-based hot dogs
8 vegan hot dog buns
1/2 cup chopped cilantro
Instructions:
Place cucumber, carrots, and radishes into a bowl. Combine vinegar, water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain.
While vegetables are pickling, combine vegan mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.
Grill the hot dogs, then place them onto hot dog buns. Drizzle the sriracha mayo evenly over the dogs, and top with pickled vegetables and chopped cilantro.
