What can we say? We love a hot dog. And while we we’ll graciously devour an all-beef frank if you’re buying, we prefer to go vegan when it’s just us. Here’s an easy option that works just fine for us and van living.

Serves 2-3

Hotdog Ingredients:

• Field Roast plant-based hot dogs
• Your favorite hot dog buns
• Karen’s famous zucchini relish
• Dijon mustard
• Catsup (optional)
• Sriracha (optional)

Coleslaw Ingredients:

• 1 package tri-colored slaw mix
• 1/2 cup vegan mayonnaise
• 2 Tbs apple cider vinegar
• 1 Tbs sugar
• salt and pepper to taste

Preparation:

For the slaw, just add all the ingredients to a bowl and gently mix. Taste and adjust any of the ingredients as you like, then chill. If we’re cooking at someone’s home, we might add celery seed if it’s available. But that’s not one of the spices we usually have in our van pantry so we didn’t include it here.

For the hot dogs, prepare a hot grill over a campfire or using charcoal briquettes. Remove the plastic casing from the vegan dogs. Arrange them on the grill, turning occasionally to get nice sear marks all the way around. On the last turn, place 3-4 opened buns, face-down, on the dogs to warm them.

Serve up the finished dogs with a generous helping of Karen’s relish and condiments. Arrange on a plate with some of that crunchy slaw and eat up!