Lasagne Hot Dog

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Serves 4
Cooking time: 2 hours

Ingredients

  • Vegan hot dog buns
  • Garlic butter (recipe below)
  • The Alternative Meat Co. sausages
  • Bolognese sauce (recipe below)
  • Cheese sauce (recipe below)
  • Shredded basil for garnish

BOLOGNESE SAUCE

  • The Alternative Meat Co. Mince 400g
  • ½ cup olive oil
  • 1 large brown onion, diced
  • 2 stalks of celery, finely diced
  • 1 large carrot, diced
  • 4 large cloves of garlic, minced
  • 1 tablespoon of chilli flakes
  • ½ cup tomato paste
  • 1 cup soy milk
  • 1 tablespoon porcini powder – optional
  • 1 tablespoon dried oregano
  • 1x 400ml can diced tomato
  • 1 bottle tomato Pasata
  • 2 bay leaves
  • 2 teaspoons vegan beef stock powder
  • 2 teaspoons of soy sauce
  • 2 tablespoons of balsamic
  • 1 tablespoon of sugar
  • ½ bunch parsley, chopped
  • ½ bunch basil, torn
  • Salt & pepper

CHEESE SAUCE

  • ½ cup Nuttelex
  • ¾ cup flour
  • 2 cloves garlic, minced
  • 1 litre soy milk
  • 1 bay leaf
  • 500ml vegetable stock
  • 1 tablespoon vegan dijon
  • 1 cup The Alternative Dairy Co. Cheddar Cheese, shredded
  • ½ cup The Alternative Dairy Co. Parmesan Cheese, shredded
  • Salt & pepper

GARLIC BUTTER

  • 250g Nuttelex
  • 50g garlic, minced
  • 50g vegan parmesan
  • ½ teaspoon dry oregano

Method

1. To build the hot dog, split the bun in half and spread a liberal amount of garlic butter inside the bun and wrap in foil.
2. Place in a 170-degree Celsius oven for approx. 5 minutes or until warm through and the butter has melted.
3. While the bread is baking, heat a tablespoon of vegetable oil in a fry pan or on a BBQ plate on medium heat. Pan fry The Alternative Meat Co. sausage, turning frequently and cooking for 7-10mins until golden brown.
4. To build the dog, unwrap the bun and place the sausage in.
5. Top with the Bolognese sauce, then drizzle over the cheese sauce.
6. Finish with shredded basil.

Bolognese Sauce

1. Heat the oil in a large heavy-based pot over medium heat and cook off all the vegetables, along with a big pinch of salt and chilli flakes, until very soft. This will be about 5 minutes. Set aside to add back in later.
2. Add the tomato paste and oregano and cook out for a minute.
3. Add vegetables back in to the pan.
4. Add the soy milk and deglaze the pan. Once reduced by half, add the balsamic and porcini powder and reduce again by half.
5. Add all the remaining ingredients, except for the fresh herbs, and bring to a boil.
6. Reduce to a simmer and cook for 30 mins. If the mixture becomes too thick, top up with a splash of water.
7. In a separate pan preheat to medium heat. Add 1 Tbs of vegetable oil.
8. Fry AMC mince lightly for 10-12 minutes, gently stirring regularly until golden brown.
9. Add AMC mince into the Bolognese sauce and stir through.
10. Stir through the fresh herbs and season to taste.

Cheese Sauce

1. Over a medium heat, melt the Nuttelex in a saucepan then add the garlic and fry for 1 minute. Stir in the flour.
2. Cook out for a few minutes over a low heat. You don’t want it to change colour, just until it begins to very, very slightly change colour. This will take around 2 minutes.
3. Slowly add the soy milk and stock mixture into the roux stirring continuously with a whisk until smooth.
4. Add the remaining ingredients and cook over a low heat until the cheese has melted.
5. Season to taste

Garlic Butter

Mix all together