Meat free hot dogs with smoked carrot slaw and fiery pickles

Recipe by Clem Pedro

Woolies Sweet potato, butter bean and red pepper sausages
Woolies butternut & smoked paprika sausages
Woolies hotdog buns
150g woolies vegan mayonnaise

For the smoked carrot slaw
1 cup apple cider vinegar
4T maple syrup
2T brown vinegar
2t liquid smoke
2T mustard seeds
3 grated grated or cut into thin strips
1/4 red or white cabbage, finely shredded
150g woolies vegan mayonnaise


For the fiery pickles
1 habanero, charred
1 red pepper charred, seeds and skin removed
1 large dried jalapeno or dried pasilla pepper
2 cups apple cider vinegar
4T brown sugar
1 cucumber thinly sliced


Prepare the sausages as instructed. Toast the buns in olive oil before adding the sausages.

For the smoked carrot slaw:
Combine the vinegar, maple syrup and brown vinegar in a pot along with the liquid smoke, and mustard seeds. Bring to a simmer before adding the carrots and cabbage then talking off the heat, allowing it to cool in the liquid.

For the fiery pickles:
Add the charred halapeno to a pot along with the pepper, dried chilli, vinegar and sugar. Bring to a gentle simmer over a low heat until the dried pepper has hydrated. Add the mixture to a blender and blend until smooth.
Reheat the liquid over a medium heat then add the cucumber before talking off the heat and allowing the cucumber to cool in the liquid.
Serve the hotdogs with some of the mayo spread over then topping with either the carrot slaw or the fiery pickles.