I was in the mood for a hotdog last week, but I have been trying to not eat so much soy, since it is so processed. I was trying to think of a vegetable that would be a great replacement. I had also been craving zucchini fries. So I thought I would just combine the 2 into a junk food extravaganza! lol And well you can’t eat a hotdog without a yummy side, right? So I also made some sweet potato fries 😉
These are pretty simple recipes and they really fit into the summer mood.
Zucchini “Hotdogs” with Sweet Potato Fries
Based on a recipe by The Vegan Pact
- 2 large zucchini, cut into 8 sticks
- 1 cup whole wheat organic breadcrumbs
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- 3 tbsp Dijon mustard
- 3 tbsp flaxseed egg (one egg), or egg replacement
- 1 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 8 hotdog buns
- favorite hotdog toppings
Preheat oven to 425 degrees. Coat a baking sheet with parchment.
Whisk together 1/4 cup oil, mustard and flaxseed egg. Place zucchini slices in a large mixing bowl and pour mixture over them and toss until evenly coated.
In a smaller bowl, mix together bread crumbs, nutritional yeast, salt, black pepper and paprika. Dip each coated zucchini stick into the breadcrumb mixture and turn until completely covered. And place on baking sheet and repeat until all sticks are coated.
Bake at 425 degrees for 20 minutes-flip over and bake for 5 more minutes.
Place one zucchini stick on a hotdog bun, and top with your favorite hotdog condiments.
Sweet Potato Fries
Based on a recipe on Instructables.com
- 2 large sweet potato
- sea salt (coarse)
- freshly ground black pepper, chunky
- good quality olive oil
Preheat over to 450 degrees. Line backing sheet with parchment paper.
Peel potatoes and slice into fry like shapes. Place on baking sheet.
Drizzle potatoes with olive oil, and sprinkle with salt and pepper. Toss to coat. Spread out fries so they are in one layer.
Bake fries for 15 minutes. Take out and flip them. Bake for 15 more minutes or until desired done-ness.