Monday, June 20, 2011

Meatless Monday: Coney Island Chili Dog


1 Tbs. vegetable oil
1 small onion, chopped (3/4 cup)
2 cloves garlic, minced (2 tsp.)
8 oz. soy or Quorn crumbles
1 cup tomato sauce
2 tsp. chili powder
1 tsp. prepared mustard
1 tsp. sugar
1/2 tsp. ground cumin
4 meatless hot dogs
4 whole-wheat hot dog buns


1.Heat oil in skillet over medium heat. Add onion and garlic, and sauté 5 minutes, or until softened. Add soy crumbles, and cook 7 minutes more, or until browned. Stir in tomato sauce, chili powder, mustard, sugar, and cumin. Simmer 5 minutes, or until thickened.
2.Cook meatless hot dogs according to package directions.
3.Serve warm chili over hot dogs in buns.

Tip: Top with more chopped onion and/or chopped fresh jalepeno.

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