Veggie chilli dogs recipe
Pack some heat into your midweek meals with these veggie-friendly chilli dogs, loaded with spicy beans and pickled jalapeños. Ready in less than half an hour, they're perfect for kicking back with a beer and a side of crispy fries.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 406 calories / serving
Ingredients
- 4 large frozen vegetarian sausages
- 3 tbsp olive oil
- 1 small red onion, chopped
- 290g tin hot and spicy mixed beans
- 4 tbsp tinned chopped tomatoes
- 4 sliced pickled jalapeño chillies, chopped
- 15g coriander, stalks chopped and leaves reserved
- ½ lime, juiced
- 4 hot dog rolls
- 60g Cheddar cheese, grated
- oven fries, cooked to pack instructions, to serve (optional)
- coleslaw, to serve (optional)
Each serving contains
- Energy
- 1705kJ 406.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 1.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.0gProtein 20.9gFibre 7.5g
Method
- Heat the oven to gas 6, 200°C, fan 180°C and line a baking tray with nonstick baking paper. Brush the sausages with 1 tbsp oil, then cook according to pack instructions.
- Meanwhile, heat the remaining oil in a frying pan and cook the onion for 5 mins. Add the beans, tomatoes and the jalapeño chillies. Bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the coriander stalks and the lime juice.
- Once the sausages are cooked, slice the brioche rolls to the base, taking care not to cut through. Fill each with a sausage and the bean mixture, top with the grated cheese, then return to the warm oven until melted. To serve, garnish with the coriander leaves and serve alongside oven fries, coleslaw and ketchup, if you like.
- Tip: If you aren't a big fan of heat, simply switch the hot and spicy mixed beans with taco mixed beans for a milder version.
- See more Vegetarian recipes
