Holy Vegan! Cincinnati Chili Cheese Coney Dogs (cha-ching)

Holy Vegan! Cincinnati Chili Cheese Coney Dogs (cha-ching)

Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 50-60 minutes
Servings: 6 coneys

The Challenge: Cincinnati Chili Coney Dogs

Cheese coneys. Yep cheese coneys.

I grew up in the Midwest mostly in the Cincinnati-land area. In this city, chili is a little different. Less like soup and more like kicked up ground beef. You mix in spices and cocoa powder and allspice and cinnamon and more! What do you get? A really tasty chili that is perfect for hot dogs. They also put it on spaghetti as well. It is actually pretty awesome. Doused in hot sauce, onions, and cheddar cheese. You have an explosion of flavor and wonderfulness.

Problem. Its hella NOT VEGAN. 

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Let's remedy that. The key and hardest part is vegan chili. I can buy and did buy - vegan dogs and vegan cheese. This recipe will focus on vegan chili. Vegan dogs for another day. I needed a base that could be pan fried, hold spices, and give me a chili color. I went with ground tempeh. TVP was another option, but I don't love the flavor of it as well as nutritional content. 

Using ground tempeh, we heat it up, brown it, mix in spices, simmer it. The key here are a couple key ingredients 100% cocoa powder, allspice, and cayenne pepper. The important thing about tempeh is it is fairly flavorless, so I think overdoing it on spices really helps this recipe shine. In fact, my first version didn't use enough!

One key to this I think is doing this in a castiron pan. It really helps to get the right browning and sear on the elements.

Let's get into these amazing DOGSSSS.

 

 

Ingredients:


Vegan Chili

  • 2 tsp. olive oil
  • 8 oz tempeh
  • 1/2 poblano pepper, diced
  • 1/2 white onion, diced
  • 1 medium heirloom tomato, diced 
  • 1/2 tbl chili powder
  • 1/2 tbl chipotle chili powder
  • 1/4 tsp allspice
  • 1 tsp ground cumin
  • 1 tbl unsweetened cocoa powder
  • 1/4 tsp bay leaf, ground
  • 1/2 tsp cinnamon
  • 1/2 tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • 3 cups vegetable broth, low sodium

Other

  • 6 hot dog buns
  • 6 Field Roast Frankfurters (other vegan dogs)
  • Daiya shredded cheddar cheese (other vegan cheese)
  • 1/2 white onion, diced
  • hot sauce (optional)

Equipment You'll Need:

Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Food Processor . Castiron Pan . 


Before You Cook:

  • Wash and chop fresh ingredients
 1. First, ground up your tempeh in a food processor. I pulse mine about 10-15 times until it is a fine ground but not too fine.

1. First, ground up your tempeh in a food processor. I pulse mine about 10-15 times until it is a fine ground but not too fine.

 2. Put tempeh, peppers, and onions into a castiron pan with olive oil. Brown the tempeh for 8-10 minutes over medium heat.

2. Put tempeh, peppers, and onions into a castiron pan with olive oil. Brown the tempeh for 8-10 minutes over medium heat.

 7. Add spices and tomato and vinegar to the pan and roast for another couple minutes. 

7. Add spices and tomato and vinegar to the pan and roast for another couple minutes. 

 4. Pour in veggie broth and bring to a simmer. Reduce to low heat and simmer for 40-45 minutes until the liquid has mostly disappeared and you have overly wet taco meat.

4. Pour in veggie broth and bring to a simmer. Reduce to low heat and simmer for 40-45 minutes until the liquid has mostly disappeared and you have overly wet taco meat.

 5. While your chili is cooking, I like to set up my station. Grab some vegan cheese, boil up your vegan dogs, grab some buns. Once the chili comes off the stovetop, slather it on and enjoy.

5. While your chili is cooking, I like to set up my station. Grab some vegan cheese, boil up your vegan dogs, grab some buns. Once the chili comes off the stovetop, slather it on and enjoy.

 This is what a vegan chili dog looks like. FUCK IT. Enjoy!!!

This is what a vegan chili dog looks like. FUCK IT. Enjoy!!!

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