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If you ever feel like street food but don’t actually feel like going out, I have got you covered! Hot dogs made vegan, with fair amount of protein and fiber. It may take you a bit longer than standing a line in a kiosk to make this, but it will definitely pay off. Instead of potato fries, we will make celeriac, which is a great low-carb substitute for potatoes with a lot of nutrients and health benefits. It is an easy and healthier version of american-style hot dog, make sure you try it! If you do, tag me on instagram @fit_mysena 🙂
Ingredients:
1 packet of Linda McCartney’s vegetarian sausages
3 hot dog rolls
1 medium onion
Olive oil
Salt, Pepper, Paprika
6 tsp mustard or ketchup
1 medium celery root
Directions:
- Defrost the sausages either by letting them out of the freezer for a while or in the microwave. Peel the celery root and cut into fry-shape pieces. Sprinkle with salt and paprika and toss with 1 tbsp olive oil. Arrange the fries in a single layer on a baking sheet with parchment paper. Bake at 200°C till soft & golden brown (cca 40 min – you can turn them halfway through).
- In the meantime, chop an onion into small cubes and put it in a pan with 1 tbsp of heated oil. Let cook on low heat about 20 minutes – gradually add water when needed and let evaporate, do not let it burn. Season with salt and pepper.
- Transfer the caramelised onion to a small bowl. Put the sausages to fry using the same pan, turning after 2 min or so, till well done from each side.
- Cut the rolls in half and then lengthwise and spread 1 tsp of mustard or ketchup (depends on your preference) inside each half. Put the sausages in, top with caramelised onions.
- Serve warm with celery root fries.
Nutritional information (1 portion out of 3):
548kcal 59g Carbs, 8g Fiber, 30g Potein, 22g Fat
