Sticky Asian-Style Vegetarian Hot Dogs

Name: Sticky Asian-Style Vegetarian Hot Dogs
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 4 Quorn Brilliant Bangers - Vegan Sausages; [https://www.quorn.co.uk/products/quorn-brilliant-bangers]; 4 brioche hot dog buns; Sriracha mayo; 4 tbsp dark soy sauce; 1 tsp chilli oil; 1 tsp sesame oil; 1 tbsp honey; 1 small red cabbage, sliced; 4 chillies, sliced; 2 red onions, sliced; 2 tsp garlic, crushed; 50 ml white vinegar

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Three sticky Asian-style vegetarian hot dogs with a side of slaw and two Quorn Sausages on display.

Try this Asian twist on the classic veggie hot dog with this sticky Asian-style recipe, made on the NINJA Woodfire.

These vegetarian hot dogs are so easy to make! Simply chop and mix a simple fresh pickled slaw as a side and whip up an easy soy & honey glaze to brush onto your Quorn Brilliant Bangers! This really is the perfect meat-free BBQ recipe that everyone will love!

Recipe by @vinniecooks.

Meat Free Sausage Recipes Summer Vegetarian and Vegan Recipes Vegan & Vegetarian BBQ Recipes Asian Food Recipes

Serves 4

20 mins

Easy

Made with Quorn Brilliant Bangers - Vegan Sausages

See product See recipes

High in Protein

No Soy

Source of Fibre

Ingredients

4 Quorn Brilliant Bangers - Vegan Sausages
4 brioche hot dog buns
Sriracha mayo

For the glaze:

4 tbsp dark soy sauce
1 tsp chilli oil
1 tsp sesame oil
1 tbsp honey

For the quick pickled slaw:

1 small red cabbage, sliced
4 chillies, sliced
2 red onions, sliced
2 tsp garlic, crushed
50 ml white vinegar

Method

Prepare your slaw by adding all the ingredients into a bowl and mix together, pop into the fridge and leave for half an hour to allow it to pickle slightly. Put the NINJA Woodfire onto the grill setting on a low heat.
Put all the ingredients for the glaze into a small bowl, add your Quorn Brilliant Bangers onto the Ninja Woodfire and brush on the glaze a few times while turning to ensure an even cook.
After around 10 minutes, your Quorn Brilliant Bangers should be cooked through and have a nice char on either side. Pop them to your brioche buns, add the slaw on top and had a generous drizzle of sriracha mayo.
Enjoy!

Recipe by @vinniecooks.