Linda's Texan Vegan Corn ‘Not Dog’ by Big Easy

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Description

Try this decadent Corn Dog recipe created by Big Easy as their first ever vegan dish!

Ingredients

Makes 2 double size hot dogs

Ingredients

4 Linda McCartney’s Vegetarian Sausages
2 Large hot dog buns

Corn Flour Batter

150g Plain Flour
90g Yellow Cornmeal
4 tbsp Sugar
1 tbsp Baking Powder
1 tbsp Vegan Egg Replacer (powdered egg replacement like Orgran Gluten Free No Egg - purchased in Holland & Barrett)
2tbsp Water
250ml Oat Milk
Sunflower oil for cooking

Seasoned Flour

50g Plain Flour
1tsp Cayenne Seasoning
1tsp Paprika Seasoning
Pinch of salt & Pepper

Tobacco Onions

1 Sliced White Onion
2tbsp Old Bay Seasoning (Cayenne Pepper / Smoked Paprika & Chilli Powder)
100g Plain Flour

Garnishes

1tbsp fresh coriander, finely chopped
Chilli Jam
Vegan Barbeque sauce 

Method

  1. Firstly, make the Corn Dog batter by combining the plain flour, yellow cornmeal, sugar and baking powder in a large bowl. Then, add in the egg replacer with the water and gradually mix in the oat milk until you get a smooth batter.
  2. Next, make your seasoned flour by mixing together the plain flour, cayenne, paprika, salt & pepper in a bowl. Roll the Linda McCartney Foods Vegetarian Sausages in the seasoned plain flour to cover the full sausages. Set aside to cook later.
  3. Next, make your tobacco onions by thinly slicing an onion into half-moon shapes and tossing them well in plain flour and Old Bay seasoning.
  4. In a large pot over medium heat, add enough sunflower oil to come halfway up the sides and heat to 170c. Dip the Linda McCartney’s Vegetarian Sausages into the corn batter mix and then fry in the oil until golden brown - around 5 minutes or until fully cooked through. Ensure you turn the sausages throughout cooking to ensure an even cook and golden colour. Once cooked, remove the sausage from the oil and place on kitchen towel to absorb excess oil.
  5. While the corn dogs are resting, cook your tobacco onions. Use the same pan of oil as you did for the sausages and add the onion mixture to the oil and deep fry until golden brown - around 5 minutes. Remove from the oil and drain.
  6. Serve two Linda McCartney’s Corn Not Dogs in each of your hot dog buns, topped with crispy Tobacco onions, Chilli Jam and Barbecue sauce, Garnish with fresh coriander. Enjoy!

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