These plant based hot dogs are unrefined and protein rich. Make sure to pile on the condiments, especially our homemade ketchup!
This recipe was created by our in house Holistic Nutritionist, Kari Fraser.
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Ingredients
- 1 package Tempeh, raw and unpasteurized if you can find it
- 1 onion yellow, thinly sliced
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Coconut oil
- 4 Organic Whole Wheat hotdog buns
Suggested Ingredients
- Homemade ketchup
- Vegan Kimchi
- Prepared Mustard
Ingredients
- 1 package Tempeh, raw and unpasteurized if you can find it
- 1 onion yellow, thinly sliced
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Coconut oil
- 4 Organic Whole Wheat hotdog buns
Suggested Ingredients
- Homemade ketchup
- Vegan Kimchi
- Prepared Mustard
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Votes: 0
Rating: 0
You:
Rate this recipe!
|
Instructions
Cut tempeh lengthwise into 1 inch strips (hotdog size)
Fry onions on medium heat in coconut oil until soft and then add balsamic vinegar, cook for another couple minutes to reduce and then turn off stove.
While your onions are cooking, fire up your BBQ on high for a few minutes with the lid closed to burn off any buildup, brush off the grill and drop temperature to the lowest setting.
BBQ tempeh dogs on each side for 2 minutes.
When tempeh dogs are almost done, toast your buns on the BBQ
Add tempeh dogs to your buns and dress them up with your fried onions and condiments. Enjoy!
