Growing up, on the weekends or whenever a coney dog craving hit, we’d head to the B&K stand to pick up some Spanish style coney dogs. When I stopped eating pork I would take my own beef hot dogs to the stand to replace their pork dogs. Now that I’m vegan, this recreated and veganized version of the B&K Spanish sauce does the trick! If you’re looking for a good vegan veggie dog try Lightlife’s Smart Dogs. Yves is good as well and both can be found at most grocery stores.
- 1⁄4 cup + additional 1/4 cup water
- 2 tbsp dehydrated chopped onion
- 1 bag Gardein Beefless Crumbles (or your favorite meatless crumbless)
- 1 cup ketchup
- 1 tsp sugar
- 4 tsp chili powder
- 1 tbsp white vinegar
- 1 tsp vegan Worcestershire sauce
- 1 tsp diced garlic
In a small bowl, combine 1/4 cup water and the dehydrated onion. Let sit for at least 10 minutes. Combine the remainder of the ingredients together in saucepan or crockpot. Add Dehydrated onion and its water to pan. Allow to simmer for up to 1 hour. If you’re impatient you can eat it as soon as it’s warm but it’s better if you give the flavors time to combine.
Spoon over veggie dogs with your favorite toppings. Also great by itself on a bun or on french fries!