Quick & Easy

Easy not-dogs with four tasty variations

Boost your vegetarian hot dogs with one of our four flavour options.

Traditionally hot dogs are a simple dinner idea that’s perfect for easy weekend dinners in front of the TV. But what if you’re cutting down on meat or sausages? Thankfully, there are a range of vegetarian sausages or not-dogs that meaning everyone can enjoy hot dogs.

Not dogs are a delicious and easy dinner idea to please the masses. Why stick to the plain and simple tomato sauce and mustard when there are many tasty variations you can try. We have one with Korean kimchi, a Vietnamese Banh mi style, a classic Reuben-style with Russian dressing or the old favourite Tex-Mex style nachos not-dogs.

Looking for more burgers and sandwiches or more vegetarian recipes?

Bahn mi not-dogs

Reuben not-dogs

Nacho not-dogs


Kimchi not-dogs
Nachos not-dogs
Reuben not-dogs
Banh mi not-dogs


Kimchi not-dogs

1.Combine 125g (4oz) shredded white cabbage, 1 thinly sliced green onion (scallion), ¹⁄³ cup coarsely chopped fresh coriander (cilantro), 2 tablespoons lemon juice and ¼ teaspoon sesame oil in a large bowl.
2.In a small bowl, combine ¼ teaspoon sesame oil and ½ cup (150g) mayonnaise; season.
3.Heat a large, lightly oiled frying pan over high heat; cook 4 vegetarian hot dogs (320g) for 2 minutes.
4.Add 1 cup (100g) chopped vegetarian kimchi tothe pan; cook, turning, for a further 3 minutes or until warmed through.
5.Divide sausages and kimchi between 4 warmed and split bread rolls. Top with ¾ cup grated vegetarian cheddar cheese and cabbage salad. Drizzle with sesame mayo.

Nachos not-dogs

6.Preheat grill (broiler) to high.
7.Cook hot dogs and mexi beans in a large, non-stick frying pan over low heat for 3 minutes or until warm. Place bread rolls on an oven tray; top with corn chips, then sausages and beans.
8.Sprinkle with cheddar cheese. Place under the grill for 2 minutes or until cheese melts. Top with sour cream, coriander and jalapeños. Drizzle with your favourite chilli sauce.

Rueben not-dogs

9.To make russian dressing, combine mayonnaise, tamarind (or steak sauce), tomato sauce, mustard pickle and lemon juice in a small bowl.
10.Heat olive oil in a medium frying pan over low heat; cook onion, stirring occasionally, for 15 minutes or until caramelised. Remove from pan; keep warm.
11.Cook hot dogs in same pan over high heat for 5 minutes, turning, until browned. Preheat grill to high.
12.Place long bread rolls on an oven tray; top with cheese. Place under the grill for 2 minutes or until cheese melts.
13.Top with sausages, onions, sauerkraut and pickles. Drizzle with russian dressing.

Banh mi not-dogs

14.Cut carrot and daikon into julienne; place in a medium bowl with vinegar. Season. Stand for 10 minutes.
15.Combine mayonnaise and sriracha in a small bowl. Heat a large, oiled frying pan over high heat; cook hot dogsfor 5 minutes, turning, until browned. Spread rolls with sriracha mayonnaise; top with sausages.
16.Drain carrot and daikon; place on sausages. Top with 1 thinly sliced green onion, mint and coriander and peanuts.

Related stories