Vegan Hot Dogs

Loaded Hot Dogs
vegan hot dog
hot dog bun
yellow mustard
bright green relish
chopped fresh onion
chopped tomatoes
1 spear pickle
2 pickled seranno peppers

1. Heat hot dog in water, steam, grill or microwave to 170°F.
2. Place the Hot Dog in a steamed bun.
4. Then pile on the toppings in the order of the ingredients.

Barbecued Hot Dogs
1 (16 ounce) package hot dogs
1/2 green pepper, chopped
1 medium onion, chopped
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon dry mustard
1/2 cup ketchup
1/2 cup water
1/4 cup white vinegar
1 tablespoon vegan Worcestershire sauce

1. Split the hotdogs lengthwise and place in a 13x5 baking dish.
2. Saute onions and peppers in oil until soft.
3. Add remaining ingredients and bring to a boil.
4. Reduce heat and simmer 15 minutes.
5. Pour over hotdogs and bake at 375 degrees, covered, for 30 minutes.

Chili Dogs
10 vegan hot dogs
2 (15 ounce) cans vegan chili
1 (4 ounce) can chopped green chilies, drained
10 hot dog buns
1 medium onion, chopped
1-2 cup corn chips, coarsely chopped
1 cup shredded vegan cheddar cheese
1 cup vegan cheese sauce or queso

1. Cook hot dogs.
2. In a bowl, combine the chili, vegan cheese sauce or queso, and green chilies; pour over hot dogs.
3. Serve hot dogs in buns, top with onion, corn chips, and cheese.

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Vegan Feta Cheese

Vegan Feta Cheese
1/4 cup olive oil
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons salt
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 lb firm tofu, herb flavored, cubed or crumbled

1. Place everything but the tofu in the bowl and whisk together.
2. Add tofu, stir, and let sit for at least an hour.

Vegan Feta Cheese 2
1 pound extra-firm tofu
2 tbsp water
4 tsp yellow miso paste
¼ cup red wine vinegar
1 tbsp lemon juice
1 tsp salt
2 tsp basil, dried
1 tsp oregano or majarom, dried
¼ tsp rosemary, dried
2 tbsp nutritional yeast

Break tofu apart into a few large pieces in a mixing bowl and set aside. Whisk all remaining ingredients, except nutritional yeast together. Pour over tofu and mix with your hands, crumbing the tofu into smaller pieces as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of nutritional yeast over top and mix. Taste, adding more nutritional yeast if desired.

Vegan Feta Cheese 3
1 lb firm lowfat tofu; drained
2 c water
2 1/2 tb nutritional yeast
1/2 ts salt; or salt-free seasoning
1/4 ts onion powder
1/4 ts paprika
1/4 ts garlic powder
1 pn parsley; dill, thyme,
1/4 c red wine vinegar
1/4 c vegan chicken broth
2 tb tahini
2 tb fresh lemon juice
2 ts minced fresh dill; or 1 t
1 ts tamari
1 ts dried basil
1 ts dried oregano
1/2 ts garlic powder

Place the first set of ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer over medium heat, uncovered, for 20 minutes, stirring occasionally. Drain and place in a bowl. Whisk together the second set of ingredients until well blended. Pour over the tofu and toss gently. Cover and chill several hours, stirring occasionally to ensure the tofu cubes are evenly coated by the marinade. Store in the fridge (it keeps for a week or more), and drain before using.

Sunergia Soy Feta