Jamaican-Me-Crazy Quorn Dog

This lively Not Dog (using Quorn Sausages) made with jalapeños, crispy lettuce, mango mayonnaise and jerk sauce, will awaken your taste buds and bring a touch of the Jamaican sunshine to your BBQ!

Ingredients

  • 4 Quorn Sausages
  • 4 hot dog buns
  • Sliced pickled green jalapeños
  • 4 Iceberg lettuce leaves, shredded
  • 1/2 ripe mango, flesh finely chopped
  • 1/2 lime, juice and zest
  • 75g mayonnaise
  • 2 spring onions, chopped
  • 1 tsp fresh ginger, grated
  • 1/4 white onion, chopped
  • 1 garlic clove
  • 1 scotch bonnet chilli, deseeded if you'd like less heat!
  • Pinch dried thyme
  • 1/2 lime, juice
  • 1/2 tbsp soy sauce
  • 1/2 tbsp vegetable oil
  • 1 tbsp brown sugar
  • 1 tsp ground allspice
  • Pinch of salt

Method

  1. Put the mayonnaise, chopped mango and lime juice and zest in a bowl. Mix together vigorously and put in the fridge to chill
  2. Pop all the ingredients for the jerk sauce in a food processor and blend into a paste, adding cold water a tablespoon at a time to create the desired consistency. Put to the side while you prepare the hot dogs
  3. Cook the Quorn Sausages as per the packet instructions. We'd suggest grilling on the BBQ for that authentic summer-time taste
  4. Meanwhile, get all your prepared ingredients (jalapeños, lettuce, mango mayo and jerk sauce) ready for topping
  5. Once the Sausages are cooked, put one into each bun. Now it's time to assemble your Not Dogs
  6. First, spoon on the jerk sauce, covering each Dog evenly
  7. Sprinkle on the lettuce on each
  8. Next, put on the mango mayonnaise (if you have a plastic squeezy bottle use that!)
  9. Finally, top each Not Dog with 4 slices of jalapeño
  10. Sit back, grab a napkin (because it'll be nice and messy) and enjoy!

There's some great pre-made jerk sauces available if you don't fancy making the sauce at home, but, it'll be worth it!

One meal for a healthier planet #WorldMeatFreeWeek

3959 supporters 11-17 June 2018 11-17 June 2018 · Get involved