Vegan Thai Hot Dog

Ingredients:

Cucumber Carrot Slaw:

1 medium cucumber, seeded and shredded

1 medium carrot, shredded

2 tablespoons finely chopped basil

2 tablespoons vegan “fish” sauce

1 teaspoon rice wine vinegar

1/8 teaspoon salt

Directions:

Combine all ingredients in a medium bowl and allow to sit for 5 minutes. Transfer mixture to a strainer or sieve, and place over the same bowl.

Allow to drain while you continue with recipe. Gently press on the vegetables with the back of a spoon before using.

Ingredients:

Thai Cheese Sauce:

3 tablespoons Tofutti Better Than Cream Cheese, softened

3 tablespoons Tofutti Better Than Sour Cream

2 tablespoons vegan fish sauce

1 teaspoon rice wine vinegar

1 teaspoon Thai Red Curry Paste

Directions:

In a small bowl, whisk together all ingredients until very smooth. Transfer to a plastic squirt bottle for dispensing.

Ingredients:

Hot Dogs & Buns:

4 lightly oiled and grilled or toasted hot dog buns

4 grilled or broiled vegan hot dogs

Directions:

To assemble each hot dog, squirt or spread about 1/8th of Thai Cheese Sauce onto a grilled or toasted bun. Layer with 1/4th of Cucumber Carrot Slaw, and top with a grilled dog.

Zig-zag 1/8th of the sauce over the top and garnish with about a teaspoon of chopped nuts and a basil sprig. Serve immediately.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.