Recipe for delicious vegan Hot Dog based on tasty mushrooms in reduction with onion, avocado puree, pico de gallo, and french fries on top. Don’t miss this fabulous recipe if you want to eat something healthier and delicious. Serve with pickles!
1 tablespoon garlic, finely chopped, for the filling
1/2 cups onion, sliced, for the filling
6 cups button mushrooms, sliced, for the filling
3 tablespoons fresh cilantro, finely chopped, for the filling
1 pinch clove, for the filling
1 pinch salt, for the filling
1 pinch pepper, for the filling
2 avocados, for the puree
1 tomato, finely chopped, for the avocado puree
1 jicama, finely chopped, for the avocado puree
1 Jalapeño chile, finely chopped, for the avocado puree
1 tablespoon lemon juice, for the avocado puree
1 pinch salt, for the avocado puree
1 pinch pepper, for the puree
1 cup soybean oil, for frying
2 potatoes, cut into thin sticks for french fries
4 hot dog buns
Preparation
15 mins
10 mins
Low
Heat a pan over medium heat, add soybean oil, garlic, white onion, and mushrooms. Cook until they release their juice and reduce a bit. Add cilantro, cloves, and season with salt and pepper. Set aside.
For the avocado puree, mash the avocado in a bowl with a fork. Add tomato, jicama, jalapeño pepper, lime juice, mix, and season. Set aside.
Heat oil in a pan over medium heat and fry the potatoes, drain on paper towels.
Heat the hot dog bun, add the guacamole, the mushroom filling, and the fried potatoes. Serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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