Hot diggity dog!
These vegan Coney Island Dogs are the literal perfect summer recipes! Grill your favorite vegan hot dogs and top them with the best dang Coney Island style chili ever made! This chili is fool proof and literally anyone can make it, and it also has the capability of making my mouth water just writing about it. The base for the chili is TVP, which is easy to find and like ridiculously cheap. So, this is a super budget friendly meal as well.
Coney Island is one of my favorite places, and these vegan Coney Island Dogs definitely honor it properly! Coney Island chili is thinner than most chili, which I totally love! It actually has more of a broth base than a tomato sauce base. There is tomato paste in the chili, but it is light and gives it a beautiful sweetness!
I used Field Roast hot dogs, which are my favorite! However, there are many good vegan hot dog options, so use whatever kind are your favorite! Throw them on the grill, or if you don’t have a grill, they are always delicious sauteed on the stove!
Top them with this amazing Coney Island style chili, then I like to top mine with diced onion and sometimes vegan cheese! These vegan Coney Island Dogs are out of control! I can also promise you that no one will think this chili is vegan. It is hearty, rich and so well balanced! Add these dogs to your summertime cookout menu immediately!
Vegan Coney Island Dogs
Vegan Coney Island style chili topped vegan hot dogs. So easy and so delicious! Perfect for any cookout!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Author: Lauren Hartmann
- 1 C. TVP(Textured Vegetable Protein)
- 3 C. Vegetable broth, divided
- 1 Tbsp. Olive oil
- 1/2 a Sweet onion, chopped
- 3 Cloves Garlic, chopped
- 2 Tbsp. Tomato paste
- 1 tsp. Chili powder
- 1/2 tsp. Cumin
- 1 tsp. Celery salt
- 1 Tbsp. Steak sauce, vegan
- 1 Tbsp. Ketchup
- Salt and pepper to taste
- 6-8 Vegan Hot dogs
- Raw onion for topping
First, bring one cup of veggie broth to a simmer in a medium sized sauce pan. Then stir in the TVP. Turn the heat off and set aside to let the TVP absorb all the broth.
Now in a large pot, heat the olive oil on medium high. Then add the chopped onion and chopped garlic. Saute for 3-4 minutes, reducing heat as needed until the onion is translucent.
Then stir in the tomato paste and saute for another minute.
Next, stir in the TVP, then add the remaining 2 cups of broth.
Bring to a low simmer, then stir in the chili powder, cumin, celery salt, steak sauce and ketchup.
Let simmer stirring occasionally for 30-45 minutes or until the chili is the thickness you want. The TVP will continue to absorb the broth and thicken up.
While the chili is simmering, grill, bake, or saute your vegan hot dogs.
Once the chili is the thickness you want, taste and adjust seasoning by adding salt and pepper to taste.
Serve your Coney Island dogs in a warmed bun with chili on top and raw onions or vegan cheese, or both!