Dog days

photo by pwisenberg

No, you're not dreaming- that really is a vegan chilli cheese dog! Sometimes, ideas like this just come to me and I feel the need to make them right away. Such was the case with these show-stoppin' dogs I made for a couple vegetarian friends of mine. I used Yves' hot Italian sausages and smothered them in homemade chilli and Daiya cheddar shreds. The one you see pictured was excessively topped with both items (for photographic impact, of course) but, who am kidding, I ate the whole thing! Hey, at least I added a salad for good measure.. right?

Vegan chilli cheese dogs
Serves 4 

4 Yves hot Italian sausages
4 whole grain buns, grilled
1 package Daiya cheddar shreds
1 tbsp vegetable oil
1 onion, diced
1 green pepper, diced
1 jalapeno, finely diced
2 cloves garlic, minced
2 bay leaves
1/2 tsp each of cumin, cayenne pepper, paprika, chilli powder
1 tbsp ketchup
2 tbsp beer
1 can crushed tomatoes
1 can beans of your choice, drained but not rinsed
salt and pepper to taste

To make the chilli, begin by heating the oil in a large pot over medium-high heat. Add the onions, garlic, bell pepper and jalapeno and cook until soft. Next add the spices, bay leaves and salt and pepper. Stir together until flavours appear combined and everything starts to smell yummy. Stir in a squirt of ketchup for sweetness and then deglaze with a splash of beer. Cook until most of the liquid has evaporated before adding the tomatoes and the beans. Stir everything together and bring to a boil. Reduce heat and simmer uncovered for 30-40 minutes until the flavours have developed and the chilli is thick and chunky. Remove the bay leaves before serving and rectify the seasoning if necessary.

Meanwhile, heat your BBQ to medium-high. Add slits to the hot dogs so they heat more thoroughly. Cook the sausages until the outsides are slightly charred, turning occasionally. Next, grill the buns until hot and crispy. Now you're ready to assemble these little babies! Once the dog is in the bun (did I really just say that?), add a spoonful of chilli and a handful of the cheese. Top with another spoonful of chilli to speed up the melting process. Wrap the whole thing in tinfoil and place on the grill. Cover and allow the cheese to melt, about 5 minutes (waiting is the hardest part). Finally, eat the damn thing!

Oh, and don't forget the salad.