Linda McCartney Foods - Vegan Buffalo Not-Dogs

Difficulty: 1
Prep time: 5 mins
Cooking time: 10-12 mins
Serves: 6

Description

A super-savoury, super-satisfying and super-easy to make vegan Not Dog recipe by Plant Based Judy.

Method

Mix together all the ingredients for the buffalo marinade in a bowl.
Grill the Linda McCartney Vegetarian Lincolnshire sausages according to instructions. Once cooked through, let the sausages marinate in the buffalo sauce for at least 10 minutes, making sure they are completely covered.
Cut open the hot dog buns and grill them until toasted.
Place avocado wedges in the toasted buns. Add the marinated Lincolnshire sausages, and top with crumbled vegan blue cheese, vegan mayonnaise and chopped spring onions.
Use the rest of the buffalo marinade as extra sauce on top of the hot dogs to add some heat, or mix with vegan mayonnaise to make a dip. Serve with sweet potato wedges.

Ingredients

Ingredients

Vegan Buffalo Not-Dogs

6 Linda McCartney’s Vegetarian Lincolnshire sausages
6 hot dog buns
Vegan blue cheese (or any type already in the fridge!), crumbled
Vegan mayonnaise
1 medium avocado, cut into thin wedges
3 spring onions, chopped

Buffalo Marinade

150ml (1 small bottle) vegan buffalo wing hot sauce
1tbsp white vinegar
1tbsp vegan Worcester sauce (optional)
Salt to taste

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