Zach decided to show me just how it is done, vegan-style, then I added a little flare afterwards.
Chicago-Style Vegan Hot dogs
- 1 small onion
- 3 Kosher dill pickles
- 1-2 small, ripe tomatoes
- 1 package vegan hot dogs (recommended: Field Roast frankfurters)
- 1 package whole wheat hot dog buns
- Yellow mustard
- Celery salt
- Sport peppers (recommended: Puckered Pickle Company brand)
- Optional: kimchi (recommended: Wildbrine Miso Horseradish Kimchi) (NOTE: this is not for the traditional Chicago hot dog)
Begin by dicing the onion, then cut the dill pickles into quarters.
Then, cut the tomato in half and slice tomato slices that look like this:
Begin cooking your vegan hot dogs as according to the package. You can usually either boil, grill, or saute them. I chose to grill them on my grill pan.
We found that the hot dog buns that we bought had way too much bread so we actually hollowed out the top of each one by cutting and scooping some of the bread out, leaving the outside layer intact. This also made more room for the toppings.
Once the hot dogs are cooked, place them in the buns, then top with diced onions. Squeeze mustard on one side. Fill with tomatoes on one side and pickles on the other. Then, sprinkle with celery salt and top with sport peppers.
These hot dogs promise to be a taste explosion in your mouth. They are so good! How can I ever eat them with just relish ever again? Chicago, you have ruined me.
But, now, for my take - I also topped them with Wildbrine's Miso Horseradish Kimchi. Kimchi hot dogs you say? Don't knock it until you try it. They are darned good and spicy!
Quick note: this was our first time trying Field Roast frankfurters and we thought they were out of this world. They are definitely some of the best tasting vegan hot dogs I've ever had. No wonder they are currently Field Roast's top seller.