5 Colorful Hot Dog Toppings | Vegan Cookout with Smart Dogs
Thanks to Lightlife for sponsoring this video! Learn more about their Smart Dogs here: http://lightlife.com/products/smart-dogs-jumbo
Join me at the NYC Vegetarian Food Festival on May 20-21. Lightlife is a sponsor, and I will be doing a cooking demo on Sunday (5/21). Purchase tickets at this link: http://nycvegfoodfest.com/index.php/festival-info/tickets Get 40% off tickets with code JENNE40
Learn more about the WHO Group 1 carcinogen classification for processed meat: http://www.who.int/features/qa/cancer-red-meat/en/
⭐️⭐️⭐️5 DELICIOUS VEGAN HOT DOG TOPPING RECIPES⭐️⭐️⭐️
makes 1 block tempeh
1 block of Lightlife tempeh
1/4 cup soy sauce or tamari
2 tablespoons maple syrup or agave
2 tablespoons smoke seasoning
Thinly slice the tempeh into strips.
Combine the soy sauce, maple syrup, and liquid smoke in a mixing bowl.
Add the tempeh to the marinade, and toss with your hands or a fork until all of the slices are well coated.
Place it in the refrigerator to marinate at least 1 hour, or overnight.
Preheat oven to 300° and line a baking sheet with parchment paper.
Spread the tempeh slices evenly onto the baking sheet, and bake until dry and slightly crispy around the edges, about 30 minutes.
Mango Tomatillo Salsa
Makes 1 cup
6 tomatillos, husks removed
1 jalapeño pepper
1/2 ripe mango, diced
¼ cup red onion, minced
¼ cup cilantro, chopped
1/4 teaspoon salt
1 tablespoon fresh lime juice
Turn on the oven broiler.
Place the tomatillos and jalapeño pepper in a baking dish (about 8×8 inches).
Broil the tomatillos and pepper until they begin to char and soften, about 15 minutes.
Place the charred tomatillos, jalapeño, mango, red onion, cilantro, salt, and lime into a blender and pulse a few times to combine. Be careful not to over blend. The salsa should be slightly chunky
Blackberry Barbecue Sauce
1 cup fresh blackberries
1 teaspoon grapeseed oil
1 1/2 cup barbecue sauce (homemade or store-bought)
Preheat oven to 350°.
Toss the blackberries with oil, and spread them onto a baking sheet.
Roast for 15 minutes, until softened and lighter in color.
Place the blackberries and barbecue sauce in a blender, and blend until creamy.
Quick-Pickled Beets & Onions
makes 1 16-oz jar
1/2 cup white vinegar
1/2 tablespoon sugar
1 teaspoon fennel seeds
1/2 sweet onion, thinly sliced
1 large raw beet, shredded
In a jar combine vinegar, fennel seeds, and sugar, and stir.
Then drop in the onions and beets. Carefully press the vegetables to the bottom of the jar and make sure the vinegar covers them completely. Allow that to sit and marinate for about one hour before serving.
Carrot Rainbow Slaw
makes 2 cups
3 tablespoons apple cider vinegar
3 tablespoons vegan mayo
1/2 teaspoon sugar
2 tablespoons dijon mustard
1 large carrot, shredded
1/4 red cabbage, shredded
In a mixing bowl combine apple cider vinegar, vegan mayo, sugar, and mustard. Stir well to combine. Then add in the shredded veggies and toss. Serve immediately or allow it to marinate in the fridge before serving.
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