Beyond Meat has released a vegetarian bratwurst worth writing about. Much like the Beyond Burger, the brand’s sausage is surprisingly meaty in texture and could satisfy even a devoted meat-eater. So obviously I had to make some classic chili cheese dogs. After all, who said vegetarian food has to be healthy?
1 can Black beans
1 can Diced tomatoes
2 cups Vegetarian Ground “Beef” Crumbles
1 Onion, chopped medium size
1 tbsp Tomato paste
1 cup Water
1 Bay leaf
1 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Black pepper
1/4 tsp Red pepper flakes
Salt to taste
2-3 tbsp Corn starch, for thickening
1 package Beyond Meat Brat Sausage
4 Hot dog buns
2-3 tbsp Shredded cheddar cheese
1 Green onion, for garnish
- In a large saucepan, heat 2 tbsp of oil over medium high heat. Add the chopped onion. Sear until onions are translucent, then add all the spices. Stir together.
- Add in the beef crumbles and stir until evenly coated with spices. Pour in the diced tomatoes, black beans, and tomato paste. Bring this to a soft boil, then reduce the heat to low. Cover and simmer for 15-20 minutes.
- Remove the lid and stir the chili. If you’d like a thicker result, stir in a cornstarch slurry (2 tbsp corn starch mixed with 2 tbsp water.)
- Now that the chili is prepared, heat a nonstick skillet on high heat for the hot dogs. Add a tbsp of oil for a crisp exterior.
- Place the dogs in the hot skillet, cook on all sides until they reach a crisp, brown exterior.
- Assemble: Place the hot dogs in the buns, top with chili, and sprinkle with shredded cheese and green onions.