Place a tablespoon of oil in a skillet and warm up to medium heat. Place the hotdogs in the skillet and cook until the sides are browned, turning so each side is cooked. Place in an oven on low to stay warm.
While the skillet is still hot, pour another tablespoon of olive oil and place hotdog buns (or brat buns) face down to brown the insides of the buns. Rub the buns around in the oil and cook each one for a few minutes until toasted. Set aside.
Place a warmed hotdog in each toasted bun. Top with vegan chili and vegan cheese. Place the hotdogs back in the skillet, making sure the heat is set to low. Place a lid over the skillet and leave them there for about 5 minutes to allow the steam to melt the cheese. If you’re in a hurry (like I usually am), go ahead and put them on a plate and microwave for a minute or so.
Top with Sweet Pepper Aioli and serve warm.
Place the oil and chopped onions in a saucepan over medium heat. Cook until the onions are translucent.
Add all the remaining ingredients, stir well, and cook over medium heat until it begins to simmer. Give it another stir and the¼n allow it to cook until some of the liquid has cooked out and you’re left with a nice, thick chili.
For the vegan chili dog sauce, make this bell pepper aioli:
½ cup red bell peppers
2 tablespoons vegan mayo
1 teaspoon garlic powder
1 teaspoon ground flax seed
Combine all ingredients in a food processor and pulse until smooth. It will be runny at first, but give it a minute or two and it will thicken.Alternatively, add a teaspoon or two of sriracha to ¼ cup vegan mayo.