After 6 years of following a plant-based diet, this is my first time trying vegan hot dogs! I can say I was pleasantly surprised by the flavor and texture.
This baked french fries recipe was born out of nostalgia. I guess that’s what quarantine cooking does! I was reminiscing about my childhood Summer memories, and I couldn’t stop thinking about what my siblings and I loved as kids. A simple plate of french fries and hot dogs famously called Salchipapa, one of the most comforting dishes in Peruvian food. We would have this at family barbecues at home, and it was our favorite order in a nearby restaurant. It was usually served with creamy homemade condiments! So simple and delicious.
To replicate a healthier but equally comforting version, I baked the fries with plenty of spices instead of frying them, and cooked the vegan hot dogs in a pan. The result? A quick and simple summer recipe.
This healthy baked french fries and vegan hot dog recipe is packed with protein and so much flavor! The potatoes are perfectly seasoned with plenty of spices and so crispy! The vegan hot dogs add a smokey flavor that goes so well together. Garnished with dried thyme and dijon mustard for an extra pop of flavor. This dish and my lentil veggie burger are my favorite meals for vegan barbecues or picnics!
Although I'm not a huge fan of vegan meat substitutes, I also acknowledge that for many people, this may be the way to transition to a plant-based diet. This provides a great option, especially during the barbecue/picnic season! It also goes perfectly with chimichurri sauce.
Yield: 4 servings
Prep time: 10 min
Cooking time: 25 min
Total time: 35 min
2 russet potatoes
5 vegan hot dogs
½ tsp paprika
½ tsp salt
½ tsp onion powder
A drizzle of olive oil
Garnish: dried thyme and dijon mustard
Preheat the oven to 450F.
Wash the potatoes thoroughly.
Chop the potatoes into ½ inch slices first, and then into medium-sized fries. Keep the skin for extra fiber!
Soak the potatoes in warm water for 15 min. This will remove some of the starch and make crispier french fries! Once the time is up, drain the water and pat dry.
To a bowl, add the potatoes, olive oil, paprika, salt, and onion powder. Toss to coat.
Lightly coat a baking sheet with olive oil and place the potato fries and spread them apart.
Bake the potatoes in the lower rack for 20 minutes. Flip and cook for another 5 minutes.
In the meantime, chop the vegan hot dogs into thin slices.
Heat a pan. Once hot, add a drizzle of olive oil. Cook the vegan hot dog slices for 3 min each side. They will brown a bit.
Best enjoyed immediately with a squeeze of lime juice, but it can be stored in airtight containers for a week.
For a spicier version, add ½ tsp of chili powder to the potatoes.
You can also cut the potatoes into wedges.
Serve with a side of pickles or a salad.
If you are watching your sodium intake, I recommend replacing the vegan hot dogs with other plant-based sources of protein, like tofu or tempeh. You can bake it seasoned with smoked paprika and barbecue sauce to achieve a similar smokey flavor.
$7.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Potatoes: Carbs are the main dietary component of potatoes. Those cooled down after boiling may provide some resistant starch, which can improve gut health. Potatoes also contain small amounts of high-quality protein. They are a good source of several vitamins and minerals, including potassium, folate, and vitamins C and B6.
*Plant-based hot dogs are high in protein, offering 14 grams per serving! They also have a fair amount of potassium and fiber. Although high in protein, vegan hot dogs are processed foods that could be high in sodium. Look for low sodium brands if you are watching your sodium intake.
Did you try this seasoned fries recipe?
Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite.
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