Smoky dogs recipe
 Enjoy these homemade vegan bean hot dogs for summer parties, Bonfire Night and beyond, finished with a dollop of sticky caramelised onions. 4 tbsp olive oil 1 medium red onion, finely chopped 1 medium red pepper, seeds removed, finely chopped 2 garlic cloves, finely chopped 3 tbsp sun-dried tomatoes, finely chopped 3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped1 tbsp smoked paprika 2 tbsp brown miso paste 400g tin kidney beans, drained and rinsed 4 tbsp buckwheat (or plain) flour 1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour) 4 tbsp olive oil 1 medium red onion, finely chopped 1 medium red pepper, seeds removed, finely chopped 2 garlic cloves, finely chopped 3 tbsp sun-dried tomatoes, finely chopped 3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped 1 tbsp smoked paprika 2 tbsp brown miso paste 400g tin kidney beans, drained and rinsed 4 tbsp buckwheat (or plain) flour 1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour) 2 tbsp olive oil 3 medium red onions, thinly sliced 1 tbsp balsamic vinegar 2 tbsp olive oil 3 medium red onions, thinly sliced 1 tbsp balsamic vinegar 4 hot dog buns vegan mayonnaise small handful rocket leaves tomato ketchupAmerican mustard 4 hot dog buns vegan mayonnaise small handful rocket leaves tomato ketchup American mustard Method To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste. To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste.