Other ingredients as desired, such as mustard or relish
Preheat oven to 375F.
Spread about a tablespoon of vegan mayo across the insides of each of the hot dog buns. Place a vegan hot dog in each prepared bun and place in a 9X13 baking pan. You should be able to get 6 arranged horizontally and two end-to-end vertically.
Spoon the chili on top of each hot dog, distributing it equally. Sprinkle the vegan cheddar shreds over the top, followed by the chopped onions.
Cover the pan with aluminum foil and bake for 15 minutes. Use tongs to remove the foil and turn the heat up to 400F and bake for another 15 minutes, until the edges of the buns are toasted and the cheese has melted.
Remove the pan from the oven and allow to cool slightly before serving.
Store this in an airtight container in the fridge for up to 5 days. This can be frozen. Simply allow the hot dogs to cool before transferring to a freezer safe container. Freeze for up to 2 months. To serve, cook in the microwave for about a minute, until heated through. Transfer to a toaster oven and cook for a minute or two, until the buns are toasty.
I used Amy's Vegetarian Chili for this recipe. I can find this in health food stores and in the health food section of my local grocery store.