El Vegan Hot Dog

This Wednesday is National Hot Dog day, so why not rustle up this banging El Vegan hot dog recipe and show that hot dogs are so much better when they’re done vegan style! 

vegan hot dog recipe

El Vegan Hot Dog 


  • 4 Linda McCartney’s vegetarian chorizo & red pepper sausages
  • 1 tbsp vegetable oil
  • 4 hot dog rolls

For the tomato salsa:

  • 10 cherry tomatoes, halved
  • Handful fresh coriander
  • 1/2 red onion, cut into fine rings
  • 1 fresh jalapeño chilli, chopped finely
  • 1 clove of garlic, minced
  • Juice of 1 lime

For the guacamole:

  • 2 ripe avocados, peeled & de-stoned
  • 1 small red onion finely chopped
  • 6 cherry tomatoes finely chopped
  • 1 mild red chilli handful coriander chopped
  • Juice of 1 lime
  • Pinch of sea salt & pepper


  • Nachos
  • Pickled jalapeno chillies
  • Cress
  • Crispy onions


  1. First up, prepare your garnishes, for the salsa mix every together in a small mixing bowl then set aside.
  2. For the guacamole, spoon the flesh out of the avocado’s & into a mixing bowl. Add the rest of the guacamole ingredients to the bowl then using a potato masher, mash the mix until its creamy. Set the guacamole aside until you’re ready to serve your hot dogs.
  3. When you’re ready to serve, pre-heat your griddle pan over a high heat & add the oil.
  4. When the pan is hot add the sausages & grill for 10-12 minutes. A few griddle marks will add great flavour.
  5. Once the sausages are grilled, place them in your hot dog rolls, and load up on toppings – add dollops of guacamole and salsa, and pile high with nachos and chillies for the ultimate indulgence.

Check out Instagram for more delicious recipe inspiration: @lindamccartneyfoods, @avantgardevegan or visit lindamccartneyfoods.co.uk.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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