Vegan Chili-“Cheese” Dog–A Thai-Influenced Tofutti Exclusive!

Chili-Cheese Dog with Bandana on RightYield: 4 “dogs”

I created this recipe as a Tofutti Brands exclusive in honor of National Dog Day!

These are not your mama’s Chili-Cheese Dogs!  The chili refers to the red chili peppers in Thai Red Curry Paste (readily available at Asian markets and the international aisle of many grocery stores).  And the “cheese” refers to Tofutti’s delectable Better than Cream Cheese.

These two ingredients combine with a  very few others to make a knock out “sauce” for you dog, while juicy crunch is provided by a Fresh Cucumber-Carrot Slaw.  

You will want these Thai-American top dogs to “sit” and “stay” at all your picnics, indoors or out!

Cucumber-Carrot Slaw (recipe follows)–make first and set aside

4 lightly oiled and grilled or toasted hot dog buns (I chose potato rolls)

4 grilled or broiled vegan “hot dogs” (widely available on the organic aisles in grocery stores)

Thai Chili-“Cheese” Sauce (recipe follows)

Garnish:  4 teaspoons lightly roasted, salted and chopped cashews or peanuts plus 4 fresh Thai basil sprigs (widely available in Asian markets)

To assemble each dog, squirt or spread about 1/8th of sauce onto a grilled or toasted bun.  Layer with 1/4 of the slaw, and top with a grilled dog.  Then zig-zag about another 1/8th of the sauce over the top–squirting or drizzling–and garnish with about a teaspoon of chopped nuts and a Thai basil sprig.  Serve immediately.

 

Fresh Cucumber-Carrot Slaw:

*1 medium cucumber, seeded, but not peeled, and julienned or shredded

*1 medium carrot, julienned or shredded

**2 tablespoons finely chopped Thai basil

2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)

1 teaspoon rice wine vinegar

1/8 teaspoon salt

Combine all ingredients in a  medium non-reactive bowl and allow to sit for 5 or so minutes.  Transfer mixture to a strainer or sieve, and place over the same bowl.  Allow to drain while you continue with recipe.  Gently press on the vegetables with the back of a spoon before using.  Save the juice for another purpose because even though the sauce calls for the same ingredients, here they are diluted with vegetable juice and, hence, not potent enough for the sauce.  *I use a food processor with a grater attachment for these tasks.  **Note, you may use Italian basil, but it will not have the pronounced anise-like flavor of Thai basil.  

Thai Chili-“Cheese” Sauce:

3 tablespoons Tofutti Better than Cream Cheese, softened

3 tablespoons Tofutti Better than Sour Cream

2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)

1 teaspoon rice wine vinegar

1 teaspoon Thai Red Curry Paste

In a small non-reactive bowl, whish together all ingredients until very smooth.  I like to transfer to a plastic squirt bottle from the dollar store for dispensing.

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