Vegan Baked Hot Dogs

A vegan baked hot dog is held on a spatula over the rest of the casserole dish.

This is basically a casserole dish of vegan baked hot dogs topped with vegetarian chili, onions, and vegan cheese. Make the entire batch and freeze half with this freezer-friendly recipe.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Resting Time 10

Total Time 30

Servings

Calories 378kcal

Author Marly McMillen

Ingredients

8 hot dog buns dairy-free
8 vegan hot dogs
½ cup vegan mayonnaise
2 cups vegan chili
1 cup vegan cheddar shreds
3 to 4 green onions , chopped
Other ingredients as desired , such as mustard or relish

Cups - Metric

Instructions

Preheat oven to 375°F/190°C.
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 400°F/200°C 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.

Notes

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.

Nutrition