Cheesy Jalapeno Hot Dog
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Serves: 4 | Prep: 25 mins | Cook: 10 mins | Difficulty: Easy
INGREDIENTS
- 4 Moving Mountains Hot Dogs
- 80g sliced jalapenos
- 250g tomatoes, chopped
- Handful of fresh parsley or coriander
- 4 hot dog rolls
- 200g light coconut milk (for the vegan cheese sauce)
- 1 tbsp rice flour (for the vegan cheese sauce)
- 1 tbsp nutritional yeast (for the vegan cheese sauce)
- 1 tsp onion powder (for the vegan cheese sauce)
- 1 tsp mustard powder (for the vegan cheese sauce)
- ½ tsp turmeric powder (for the vegan cheese sauce)
- 35g vegan cheese, optional (for the vegan cheese sauce)
METHOD
- Make the vegan cheese sauce. Add all the sauce ingredients except the vegan cheese to a small saucepan.
- Bring to the boil over a low heat, whisking occasionally. When the sauce starts thickening, whisk to remove lumps and continue to cook for 1 to 2 minutes. Add the vegan cheese slices and whisk until smooth. Season with salt and pepper and set aside, transferring to a squeezy bottle for easy application if you have one.
- Cook the Moving Mountains Hot Dogs, following the instructions on the packet.
- Optional: add the hot dogs to a grill or griddle pan to finish cooking, creating charred marks and a smokier flavour.
- Assemble the hot dogs with tomatoes, jalapenos and herbs, then drizzle generously with the cheese sauce.
