VEGAN CHILI CHEESE DOGS

Vegan Chili Cheese Dogs image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 31

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Ingredients

1 tablespoon olive oil
1/2 yellow onion, finely diced
Kosher salt
Freshly ground black pepper
2 garlic cloves, finely minced
One 540-milliliter/19-ounce can red kidney beans, drained and rinsed
1 tablespoon tomato paste
1 1/2 teaspoons chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 cup water (60 milliliters)
1 small yellow or white flesh potato, peeled and cut into chunks
1 small sweet potato, peeled and cut into chunks
Kosher salt
1/3 cup raw cashews
3 tablespoons extra-virgin olive oil
4 sliced pickled jalapeños
1 tablespoon apple cider vinegar or jalapeño pickling liquid
2 to 3 tablespoons nutritional yeast
2 to 3 teaspoons tomato paste
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon cayenne
1 teaspoon kosher salt, plus more if needed
6 jumbo veggie dogs
6 hot dog buns
1 green onion, thinly sliced
1 small handful cilantro, optional
Pickled jalapeños, optional

Steps:

For the beans: Heat the oil in a large skillet over medium heat. Add in the onion, season with salt and pepper and cook until lightly golden and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chili powder, smoked paprika, cumin and cayenne and cook for 4 to 5 minutes, or until the beans start to pop. Stir in the water, season with more salt and pepper and turn the heat down to low to keep warm.
Meanwhile, for the cheese sauce: Place the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add in the cashews and cook until the potatoes and cashews are tender, about 10 minutes. Reserve about 1/2 cup of the cooking liquid then drain the potatoes and cashews and transfer to a high-powered blender. Add the oil, pickled jalapeños, vinegar or pickling liquid, 2 tablespoons nutritional yeast and 2 teaspoons of tomato paste. Season with the garlic powder, onion powder, chili powder, cayenne pepper and salt. Add 1/4 cup of reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste and/or salt, if needed. Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs.
For the hot dogs: Cook the hot dogs in a pan over medium-high or on the grill over medium until lightly charred.
Serve in the buns topped with beans, a good drizzle of the cheese sauce and a sprinkling of green onions, cilantro and pickled jalapeños, if using.