Atlanta – Hotlanta Dog
Serves 2 | Crafted with Signature Stadium Dog Plant-Based Hot Dogs
ABOUT THE FLAVOR ORIGIN
Topped with slaw, homemade BBQ sauce, and Maitake mushrooms, this Atlanta-inspired creation takes our Signature Stadium Dog to a brave new place! Perfect for when you’re in the mood for a little smoky and a little sweet.
Ingredients
2 Signature Stadium Dog
2 Hot Dog Buns
1 Maitake Mushroom
1 tbsp Safflower Oil
2 tbsp melted Coconut Oil
¼ cup Yellow Mustard
1 tsp Agave Syrup
1 tsp Smoked Paprika
¼ tsp Onion Powder
1 tbsp Apple Cider Vinegar
1 tbsp Ketchup
½ tsp Vegan Worcestershire
1 cup shredded Green Cabbage
Preparations
In a bowl, lightly toss the mushroom with the coconut oil, half the safflower oil, sea salt, and half the black pepper. In a smoker or on a grill over indirect heat set at 250, cook the mushroom for 25-45 mins, or until the edges of the mushrooms begin to brown up, and the mushroom looks like it has wilted. Set aside.
In a bowl, whisk to combine the mustard, agave, smoked paprika, vinegar, ketchup and Worcestershire sauce.
Shred the mushroom by slicing into very thin slices. In a pan over medium heat, add the mushrooms and cook out any remaining liquid while stirring occasionally. Reduce the heat to low and add half the BBQ sauce. Simmer for 10-15 mins until the sauce grills the mushrooms like a medium bodied glaze.
In a bowl, whisk together the mayo, lemon juice, sugar and grated onion. Add the cabbage, carrots and green onions, toss to combine. Set aside.
In a skillet over medium heat add the remaining safflower oil and Stadium Dogs. Cook for 3-4 mins, turning regularly, until heated throughout. Transfer dogs to the buns, and top with pulled mushrooms, then slaw, they pickles, and finally a drizzle of the remaining BBQ sauce.
