For dinner tonight, I wanted to cook something fun and welcoming, something to celebrate Summer holidays. Something that screamed: COMFORT FOOD!
You see our flights were cancelled four times in two days as we struggled to return home from three airports hit by storms. By midnight last night, we ignored our hunger for dinner as the wish to be asleep in our own beds grew stronger. We finally made it back today around 3 a.m. hungry but relieved.
I wanted to cook an easy, comforting, and healthy meal for our first dinner back home together. I thought:
Homemade Vegan Hot Dogs in Homemade Whole Wheat Buns served with Coleslaw and Baked Fries.
It was a HIT! Everyone asked for seconds.
Everyone asked for seconds.
I love it when they do that!
My family members are elusive when it comes to verbal compliments, but their actions spoke louder than words tonight.
Homemade Vegan Hot Dogs in Homemade Whole Wheat Buns
Homemade Vegan Hot Dogs
Make TWO batches of FatFree Vegan Kitchen’s Homemade Veggie Dogs so you have enough for a meal, leftovers for tomorrow and a couple of pieces left for the freezer. They are DELICIOUS! I used my Instant Pot to cook my kidney beans (I used red kidney beans instead of pinto. I wanted a deeper red colour to my veggie dogs) and steamed them in my Instant Pot for 12 minutes per batch. So easy. I love Susan Voisin’s Veggie Dogs! These are indeed better than buying the ready made ones at the store. Worth the little effort they require.
Homemade Whole Wheat Buns
Place the following in order in your bread machine:
- 3/4 tsp sea salt
- 1 T flax seed meal mixed with 3 T water
- 3 T your choice of sweetener, I use Sucanat
- 4 1/2 T your choice of oil/vegan butter, I use grapeseed oil or Earth Balance depending on my mood
- 1 c vegan milk, I tend to use rice milk these days
- 1 1/2 c whole wheat flour
- 1 1/2 c bread flour
- 1 T yeast
Set for dough stage. When done, divide dough into 9 pieces. Roll each piece into a rope around 6 inches. Then flatten to a rectangular/oblong shape. Place on a prepared baking sheet (lined with Silpat mat or parchment paper) and cover with a kitchen towel. Leave to rest for 20 minutes. Bake (uncovered of course!) in a preheated oven at 400F for around 13 minutes till golden brown.
Mix together in a bowl to incorporate:
- 1/4 c your favourite salad dressing
- 1/2 c vegan mayonnaise
- 16 oz coleslaw mix (shredded cabbage and carrots)
Mix well and set aside until ready to serve.
UPDATE: this recipe of coleslaw is just so much better!
Easy Baked Fries
On a baking sheet, mix together:
- Russet Potatoes, sliced into batons (I like to keep the skins on for the nutrients)
- sea salt, to taste
- garlic powder, to taste
- paprika, to taste
- olive oil, just enough to coat well
Arrange flat on the baking sheet. Bake at 450F until crispy, around 30 minutes or more depending on thickness of your slices.
Serve All Together with Your Choice of Toppings
My son and I love ours with yellow mustard, ketchup and sauerkraut. My husband prefers his with just yellow mustard and ketchup.
How about you?