Treat yourself this summer with these fully loaded chilli dogs! Succulent veggie sausages, topped with a homemade chilli and melted cheese. Garnish with our favourite toppings of onion, coriander and red chilli - it’s the best way to enjoy a hot dog! Serve with rosemary sweet potato fries for a fun treat for all the family!
To make the chilli, put a saucepan on a medium heat and add the oil. Once hot, add the onions and cook for 3-4 minutes, followed by the garlic, oregano, smoked paprika and chilli powder. Continue to stir for another minute. Add the Quorn Mince, chopped tomatoes, tomato puree, brown sugar and vegetable stock. Mix well and reduce to a low heat. Simmer for 15 minutes.
For the sweet potato fries, pre-heat your oven to 220ºC / Fan 180ºC/ Gas 6. Put the sticks of sweet potato, oil, salt, black pepper and rosemary in a bowl and mix well. Tip out in a single layer onto a lined baking tray and transfer to the oven to bake for 35 minutes, giving them a light toss half way through the cooking time. For the last 20 minutes, add the Quorn Pepper and Herb Sausages to the tray to cook.
To make the hot dogs, place two sausages into each bun. Top with the Quorn Mince chilli, grated cheese, white onion, cilantro and red chilli slices. Serve with the sweet potato fries.