GCPotluck Recipes

Aloha Dogs with Pineapple Salsa

AlohaDogsMakes 4 Hot Dogs

Pineapple Salsa

1 (4-ounce) can sliced pineapple, drained
1 red bell pepper, diced
1/2 red onion, diced
1 jalapeno, seeded and diced
1/3 cup chopped fresh cilantro
Juice of 1 lime
1/4 teaspo
on ground cumin

Hot Dogs

4 favorite vegan sausages (we recommend Tofurky Beer Brats)
1 tablespoon olive oil
3 tablespoons pineapple juice (from can of pineapple slices)
1 teaspoon ground cumin
Dash of vegan liquid smoke
4 whole wheat hot dog buns

Make the pineapple salsa: Combine all the salsa ingredients in a small bowl, adding the jalapeño a pinch or two at a time to gauge how hot you want your salsa to be. Toss to combine. Cover and refrigerate.

Make the hot dogs: In a cast-iron skillet or your deepest frying pan, heat the oil over medium heat. Gently place the vegan sausages in the pan and pour the pineapple juice over the top. Add a dash of vegan liquid smoke and sprinkle with cumin. Roll the vegan sausage in the oil a few times to give it a light, even coating.

While the vegan sausages are cooking, toast the hot dog buns.

Once the vegan sausages are tender and have a golden brown crust, you’re ready to eat!

Serve the vegan sausages hot in their buns with a few heaping scoops of pineapple salsa on top.

Order your copy here!

MasteringCover9781455557530found on page 175-176 in MASTERING THE ART OF VEGAN COOKING by Annie and Dan Shannon. Copyright © 2015 by Annie Shannon and Dan Shannon.

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This entry was posted on June 9, 2015 by .


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