Vegetarian Hotdogs with Cola BBQ Sauce
Give this veggie hotdog with cola BBQ sauce a go for a plant based option at your next BBQ, or make it a new regular at your dinner table.
Ingredients
Vegetarian Hotdogs
- 1 cup JC's Australian Natural Pecan Nuts
- 2/3 cup JC's Premium Natural Cashews
- 1/4 cup JC's Black Chia Seeds
- 1/2 cup Boiling Water
- 1/4 cup Quickcook Oats
- 2 Garlic Cloves roughly chopped
- 1.5 tsp Cumin
- 1.5 tsp Smoked Paprika
- 1/2 tsp Chilli Flakes
- 2 tbsp Tomato Paste
- 2 tbsp Almond Butter
- 2 tsp Dark Soy Sauce
- Salt and Pepper
Cola BBQ Sauce
- 1 1/4 cup Cola
- 1 cup Ketchup
- 1/4 cup Worcestershire Sauce
- 1 tbsp Brown Sugar
- 3 Garlic Cloves crushed
- 1/2 tsp Chilli Flakes
Instructions
Vegetarian Hotdogs
- Combine in a small bowl the chia and boiling water, stir well and allow the chia to absorb the water, cool slightly.
- In a food processor combine the pecans and cashews with the oats, garlic and spices and process until the mixture forms fine crumbs. Add the cooled chia mixture, tomato paste, almond butter, soy, salt and pepper. Process until the mixture is a thick and smooth paste. Transfer to a bowl, cover and chill until the mixture thickens enough to roll, approx 2 hours or overnight.
- Divide the mixture into 8 then roll each portion in your hands to make 8 sausages approximately 20-22cm long. Chill until required.
- Spray the sausages with oil and BBQ over a medium heat for 6-8 minutes, or until charred and well heated through.
- Place the sausages into the split rolls with the Herb Dressed Kale Slaw with Seed Crunch and cheese and finish with a drizzle of the Cola BBQ Sauce. Serve immediately
Cola BBQ Sauce
- Combine all the ingredients in a small saucepan then bring to the boil and over a medium to high heat for 10-12 minutes, or until the sauce has reduced by approx half and thickened, allow to cool (the sauce will thicken more on standing). Pour into a jar or bottle and refrigerate until required.