This recipe recreates a top street food style treat at home. The hot dog hero takes on a twist with jackfruit packed full of spices, pickles and dressings. And don’t forget the fries - you can mix up the flavourings and toppings however you want. From spicy salsa to guacamole and crushed tacos, go wild and have fun.
This recipe serves 4 people.
Ingredients
- 4 vegan brioche hot dog rolls
- 10g tandoori curry paste
- 320g tinned jackfruit
- 20ml oil
Pickled Cabbage
- 200g red cabbage
- 50g carrot
- 50g red onion
- ½ lemon juice
- Salt and pepper to taste
Green Chutney Yoghurt
- 10g mint
- 10g coriander
- 1 clove garlic
- 1 green chilli
- 150ml vegan yoghurt
- 80g mango chutney
- 600g skinny fries
- ¼ tsp curry powder
- ½ tsp salt
Method
- Drain and rinse jackfruit. Once dry, marinate in tandoori paste for 1 hour.
- For the pickled cabbage, peel and thinly slice the onions and cabbage. Coarsely grate the carrot. Mix all with the lemon juice and season with salt and pepper. Cover and leave to pickle.
- For the green chutney yoghurt, wash and finely chop the coriander and mint. Deseed and finely chop the chilli and garlic. Mix the herbs, chilli and garlic with the yoghurt. Season and reserve.
- In a hot pan add the oil and brown the jackfruit. Break it up as you cook it to create a crispy pulled meat texture. Keep hot.
- Fry or oven bake chips. Mix the curry powder with the salt and season the chips to taste.
- To assemble your roll, place the mango chutney in the base, top with crispy pulled jack fruit, pickled veg and green chutney yoghurt.
- Serve with the dirty fries.