Vegan Hot Dogs with Creamy Coleslaw and Roasted Potatoes

Name: Vegan Hot Dogs with Creamy Coleslaw and Roasted Potatoes
Cook time: 35 min
Yield: 4 meals
Ingredients: potatoes; oil; salt; black pepper; dried thyme; grated cabbage; carrot; sugar; white vinegar; mayonnaise; sweet chili sauce; vegan sausages; hot dog buns

Juicy vegan hot dogs paired with creamy coleslaw and sweet-chili mayo create the perfect balance of flavors and textures. Roasted thyme-seasoned potatoes add a crispy, aromatic touch that perfectly complements the lightness of the fresh slaw. Every bite is a delightful contrast—soft, crunchy, and refreshingly creamy all at once.

35 min

Roasted Potatoes:: 1 pkgpotatoes; 2 tbspoil; 1 tspsalt; 0.5 tspblack pepper; 1 pkgdried thyme
Coleslaw:: 1 pkggrated cabbage; 1 carrot; 0.5 tspsalt; 2 tspsugar; 1 pkgwhite vinegar; 1 pkgmayonnaise
Sweet Chili Mayo:: 1 pkgmayonnaise; 1 pkgsweet chili sauce
Additional Ingredients:: 2 pkgvegan sausages; 2 pkghot dog buns

Tip

You can also pan-fry the sausages.

Keep some chili mayo as a dip for the potatoes.

1
Preheat the oven to 225°C and line a baking sheet with parchment paper.
2
Wash the potatoes, cut them, and spread them on the baking sheet. Drizzle with oil, season with salt, black pepper, and dried thyme, then mix well. Place the sheet in the oven and bake for approximately 20 minutes.
3
Place the shredded cabbage in a bowl. Peel, wash, and grate the carrot, then add it to the cabbage. Season with salt, sugar, and white wine vinegar. Add a pack of mayonnaise, mix well, and let the salad rest in the fridge.
4
Mix the mayonnaise with sweet chili sauce in a separate bowl.
5
Remove the baking sheet from the oven after 20 minutes, add the vegan sausages, and bake for another 10 minutes.
6
Score the buns, place them on a separate baking sheet, and bake in the oven for approximately 2–3 minutes until lightly crispy.
7
Fill the buns with chili mayo, coleslaw, and vegan sausages, and serve with roasted potatoes.