Recipe of delicious Vegan Hot Dog based on rich mushrooms in reduction with onions, avocado puree, pico de gallo and french fries. Do not miss this fabulous recipe, if you want to eat something healthier and richer. Accompany them with pickles!
3 tablespoons fresh cilantro, Finely chopped, for filling
1 pinch clove, for the filling
1 pinch salt, for the filling
1 pinch pepper, for the filling
2 avocados, for the mash
1 tomato, finely chopped, for avocado puree
1 jicama, finely chopped, for avocado puree
1 Jalapeño chile, finely chopped, for avocado puree
1 tablespoon lemon juice, for the avocado puree
1 pinch salt, for the avocado puree
1 pinch pepper, for the mash
1 cup soybean oil, to fry
2 potatoes, cut into thin poles for French fries
4 hot dog buns
Preparation
15 mins
10 mins
Low
Heat a skillet over medium heat, add the soybean oil, garlic, white onion and mushrooms. Cook until you release the juice and reduce a little. Add cilantro, the clove and season with salt and pepper. Reservation.
For the avocado puree, in a bowl, mash the avocado with a fork. Add the tomato, the jicama, jalapeño pepper, lemon juice, mix and season. Reservation.
Heat the oil in a pan over medium heat and fry the potatoes, drain on absorbent paper.
Heat the bread for hot dog, add the guacamole, mushroom filling and chips. Serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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