For the filling, our chef suggests to use a veggie sausage and a beetroot ketchup : make a caramel with sugar, deglazed with the red wine vinegar. Cut the onions and the beetroots in dices. Slice lemongrass and ginger.
Add all of this in the caramel with tomato concentrate and the passata tomato.
Cook till the liquid is reduced to the half. Seasoning with salt and pepper.
Put everything in a blender. Blend till smooth. keep in the fridge.
New York street food just got a plant-based makeover with our innovative new hot dog recipe! Our bakers and chefs have re-invented the classic bun with a perfect blend of soft and laminated textures, while the filling is juicy, tasty, and 100% plant-based. Trust us, you'll enjoy every bite - hot dog or not!
311.58Kcal
Energy
1308.19Kj
Energy
12.27g
Fat
5.8g
Saturates
41.15g
Carbohydrates
6.94g
Sugars
*
| Energy 311.58Kcal | ||
| Energy 1308.19Kj | ||
| Fat 12.27g | ||
| Saturates 5.8g | ||
| Carbohydrates 41.15g | ||
| Sugars 6.94g | ||
| Fibers 1.45g | ||
| Protein 8.36g | ||
| Salt 0.83mg |
