Vida Vegan Con Burrito Contest Entry: The All-American Hot Dogirito

Get a load--a big load--of this puppy!

Inspired by BBQ season and the impending celebration of the birth of our great nation, I give you the All-American Hot Dogirito, my official entry in Vegan Epicurious' Burrito-thon competition for a coveted admission ticket to the first ever Vida Vegan Con, vegan bloggers conference.

This is not just a veggie hot dog. It's a meal in your fist.

Combining Tofu Pups, spicy grilled organic sweet potato fries and organic cole slaw in a coarse-grain mustard vinaigrette, you've got a modern twist on all-American summer picnic classic...all cozied up and tucked into one whole wheat tortilla.

The best part? You'll probably have leftover fries and slaw for a veggie burger 'cue the next day.

Sweet and tangy with a nice, cool crunch from the cole slaw and a subtle smokyness from the weenies, this dog can bark.

Enjoy with a vegan beverage of your choice. And about six digestive enzyme capsules.

All-American Hot Dogirrito

Ingredients:

The fries

2 large organic sweet potatoes cut into 1/3- inch wedges

3 Tbs olive oil

1 ½ tsp kosher salt

1 tsp paprika

½ tsp garlic powder

½-1 tsp hot Chimayo chile powder (or other hot chile powder), depending on your tolerance

The slaw

1 small head organic green cabbage

½ bunch scallions

½ cup coarsely chopped Italian parsley

The dressing

4 Tbs red wine vinegar

4 heaping tsp coarse-grain mustard

¾ cup extra virgin olive oil

3 liberal shakes of the Tabasco bottle

kosher salt to taste

The dogs, etc.

2 Tofu Pups (or preferred brand soy hot dog)

1 whole wheat tortilla

Condiments (Dijon mustard and dill pickles featured above.)

Instructions:

Toss all the ingriedient for the fries together in a bowl. And then grill on top of a low flame for 30 to 40 minutes.

While your fries are grilling, shred the cabbage and green onions in a food processor (or chop by hand) and add parsley.

In a separate bowl, mix coarse-grain mustard and red wine vinegar, then slowly add olive oil while whisking furiously. Season with Tobasco and salt. And add to cabbage mixture.

When your fries are done, grill your Tofu Pups on low for about five to seven minutes. Then slice your pups in half and lay on a warmed tortilla that you've slathered in your favorite hot dog sauce. Dijon mustard is divine, but a vegan BBQ sauce could be fun, too. Lay in your pickles, onions, relish, what-have-you, then top with a healthy helping of fries and cole slaw.

Wrap. Eat. Waddle away from the table. Woof!

Why Vida Vegan Con?

To give a much-needed jolt to this gas-bag of an old blog. To learn some vegan cooking secrets. To serve as a cross-disciplinary envoy between the (ahem) knitsch world of knit blogging/magazine writing and vegan blogging/magazine writing. To share what little I know. To see the beautiful city of Portland for the first time. To meet an extraordinarily progressive and entrepreneurial group of bloggers and writers. To hit a few Portland yarn shops, natch.

Comments (3) -

June 24. 2011 10:52

Janessa of Epicurious Vegan

A hotdogrito! Love it!!

Janessa of Epicurious Vegan |

June 24. 2011 14:20

Anchovy

Good luck!

Anchovy |

June 24. 2011 16:33

Sue

So, where do I vote?

Sue |

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