Chili Ingredients:
1 Tablespoon Flaxseed Oil
1 Large Size Organic Yellow Onion
1 Large Size Organic Garlic Cloves
1/4 Cup Tomato Paste
1 1/2 Cups Filtered Water
3/4 Cup Textured Vegetable Protein
1/2 Teaspoon Allspice
1/2 Teaspoon Cumin Powder
1 1/2 Tablespoons Chili Powder
2 Teaspoons Cocoa or Carob Powder
1 Tablespoon White Vinegar
1/4 Teaspoon Ground Cloves
1 Teaspoon Vegan Worcestershire Sauce
2 Tablespoons Vegan Ketchup
1 Teaspoon Cinnamon
1 Teaspoon Sea Salt
Dog Ingredients:
12 Vegan Hot Dogs
12 Whole Wheat Hot Dog Buns
Condiment Ingredients:
1 Container Yellow Mustard
1 Container Vegan Mayonnaise
1 Large Size Organic Yellow Onion
1 Package Shredded Daiya Cheese
Instructions:
- Using a sharp knife over a cutting board, peel the onion and garlic then chop and mince them respectively.
- Pour the oil into a large saucepan and set it over medium heat.
- Add the chopped onion and minced garlic into the hot oil and sauté for about 9 minutes or until the onion bits become somewhat translucent.
- Add the tomato sauce and the water and stir to an evenly blended mixture.
- Increase the heat to high and bring the mixture to a rapid boil.
- Add the textured vegetable protein and the rest of the chili ingredients.
- Reduce the heat and allow the mixture to simmer for about 20 minutes or until the textured vegetable protein softens.
- Prepare the vegan hot dogs as indicated on their packaging.
- Open the hot dog buns on top of a large serving platter.
- Using a butter knife, smear each hot dog bun with a combination of mustard and mayonnaise.
- Put one hot dog into each bun and slop on the prepared chili.
- Using a sharp knife over a cutting board, peel and chop the onion from the condiment ingredients into fine bits and sprinkle them generously over the chili.
- Top it all off with shredded Daiya cheese and serve while it’s all nice and warm.
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