Veganizing one of Bobby Flays recipes!

Hey Everybody,
Sorry for being gone so long, I had one of the worst flu's I've had in a loooong time. I wouldn't wish it upon my worst enemy. let's just say food or anything hasn't been appealing for awhile, I'll tell you about what I made before I got sick.

I have to give a shout out to: Kyrs
For inspiring me to blog about this Bobby Flay recipe I veganized like 8 months ago.
She inspired me to blog about a Bobby Flay recipe: called Texas Dogs he makes it with the real stuff of course, and I changed the recipe a lot considering I never looked at the recipe until just now. I just liked the sounds of it and went for my own versions. Which is chipolte BBQ coated veggie dogs with Dijon dill pickle coleslaw.

I love the combination of the sweet-smoky-spicy BBQ sauce, and the contrast between that my tangy crunchy coleslaw.
I serve mine on homemade or store bought pitas, because I do not like Hot-dog buns.


Here's My recipe for it: If you make it I'd love a link-back to my blog! :)

BBQ sauce:

1 1/2 cup beer
4 chipolte peppers finely chopped (more or less depending on how spicy you like)
1 TBSP onion powder
1 TSP garlic powder
1/2 cup brown sugar
1 TSP mustard powder
3 TBSP white Vinegar
2 TBSP apple cider vinegar
1/2 cup water
2 TBSP ketchup
1 TBSP tomato paste
1 TBSP molasses
2 TSP Earth balance.

Directions:

1. Dump all the ingredients in a smallish pot and whisk till everything is combined. Cook on med-high for about 10 minutes.

2. Then take 1 TBSP water and 2 tsp cornstarch and mix well in separate container, then dump that into the sauce and whisk till everything is thick and the cornstarch has been cooked.

Coleslaw: (I just put everything through the slicing blade of my food processor)

1/2 a med-small head of cabbage finely shredded, I use red cabbage because its higher it vitamins and its pretty :)
3 carrots grated
4-5 stalks celery thinly sliced
1 big onion finely chopped

Make dressing in a separate bowl:

1/4 cup whole grain dijon (a really mild one)
a squirt of a ground dijon mustard
1/2 cup dill pickle juice
1/3 sweet pickle juice
4-6 dill pickles chopped finely
1 cup Vegan mayo*(if you would my low fat, very little oil recipe, just ask and I'll post it!)
a few pinches salt
lost of black pepper
2 tbsp white vinegar
2 garlic cloves grated/minced

Then just combine it all!

I fry the veggie dogs in a pan with a little oil, till they are super crispy and almost blackish, or they would good BBQ'd I'm sure.

I add the sauce into the pan, and coat them with a lot, then stick them in the bun and top with lots of coleslaw. I usually serve this with oven fries, this is my favorite way to eat veggie dogs.






Question of the blog: Have you ever Veganized a food network recipe?