A vegetarian hot dog with a spicy jalapeno kick
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 349 |
| Fat | 18.7g |
| Saturates | 9.4g |
| Protein | 11.6g |
| Carbs | 29.5g |
| Sugars | 4.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare the grill or a grill pan to a medium heat.
Finely dice 2 jalapeños. Chop a handful of coriander. In a small bowl, combine the jalapeños, vegan cream cheese and cheddar cheese, coriander, salt and pepper. Mix well until all the ingredients are evenly incorporated.
Cook the sausages on the grill for approx. 5-7 minutes, turning occasionally, until they are heated through and have grill marks.
While the sausages are grilling, slice the hot dog buns, taking care not to slice all the way through. Then lightly toast the hot dog buns on the grill.
Spread a generous amount of the jalapeño mixture on each half of the buns. Once the sausages are ready, remove them from the grill and place them in the buns.
Place the buns back on the grill and close the lid to cook for 5 minutes until the cheese has melted.
Slice the other jalapeño. Roughly chop the remaining coriander.
Serve the hot dogs topped with the jalapeño and coriander.
