Summer can be rough on vegans (and vegetarians), who can get stuck eating only salads, and popsicles at cookouts. Not even the baked beans are safe (they’re usually made with bacon, pork, or other animal-based additives). So what’s a rabbit-food-lover to do?
Thankfully, there are in fact plenty of options. Vegans can happily crowd around the grill and wait for delicious plant-based burgers, pulled “pork” sandwiches, and veggie dogs made out of actual vegetables instead of processed soybeans.
Are you craving a more traditional “veggie” dog? Finding a decent veggie hot dog is no easy task, so why not save some time—and your taste buds.
No worries, you can grill up the next-best-thing with portobellos. The mushrooms, sliced in strips, grill more evenly and faster than a plain portobello burger, and with all the fixings, you’ve got yourself a classic dog in minutes.
Try out this simply vegan recipe at your next outdoor party.
Portobello Hot Dogs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- salt & pepper
- 2 large portobello mushrooms, sliced into 4 long slices each
- ½ cup red onion, chopped
- ½ cup chopped tomatoes
- squeeze of lime
- salt & pepper
- 4-5 hot dog buns
- optional: ketchup on the side
- optional: 1 serrano pepper, thinly sliced
- In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.
- Preheat your grill or grill pan.
- In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.
- Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side).
- Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and mustard.
Recipe from Love and Lemons