Chicago Hot Dogs
Chicago Hot Dogs
People are very particular of what they like on their hot dogs and that goes the same for Chicagoans, at least the ones who enjoy a good Chicago Dog. What makes the Chicago Hot Dog so different? Well, it’s often described as being dragged through the garden and for good reason, it pretty much has a garden full of veggies loaded on top of it!
These are the things that make it an actual Chicago Dog and in this case a Vegan one. First you must have a poppy seed hot dog bun, there must be yellow mustard, bright green relish, diced onion, dill pickle spears, sliced tomato, sport peppers and lastly celery salt. NO SUBSTITUTIONS and NO KETCHUP!
If you are not a fan of any of these things then there’s nothing to see here. Go ahead and enjoy your vegan hot dog the way you like and keep it moving!
It may seem like there is a lot going on with all of the toppings and there is, but I promise if you give it a try you may just find yourself understandning why so many people love them!
Serves 6
Ingredients
6 Vegan Hot Dogs of choice (I used Field Roast Stadium Dogs)
6 Vegan Poppy Seed Hot Dog Buns
1 medium Tomato sliced and then cut in half
2 Dill Pickles cut into spears (my fav are Bubbies)
Vienna Beef Green Relish
Sport Peppers
1 small onion Diced
Yellow Mustard
Celery Salt
Note: Poppy Seed Hot Dog Buns
Poppy seed hot dog buns can be hard to find depending on where you live, so you can buy plain hot dog buns, brush them with some aquafaba and apply your own poopy seeds. Pop them in the oven at 300 for 5 minutes.
Directions
1. Cook the hot dogs according to package directions or to your preference.
2. Steam the buns by placing a cooling rack over a wide skillet of almost water. Cut the hot dog bun lengthwise down the side of the bun. Gently open the bun and place it on top of the rack. Cover the buns with large lid or dome (you can even use aluminum foil) and allow the buns to steam for 30 -45 seconds.
3.Build the Chicago dog by adding a cooked Vegan hot dog to a bun. Add the mustard, relish, diced onion, tomato slices, dill spears and sport peppers. Add a shake or two of celery salt and serve.
