Author: PatagoniaLlami

A Facebook video of a restaurant making Vegan Coney Island Hot Dogs reminded me of a special memory I had with my Grandpa Charlie.   My grandpa died very early in my life, so I had completely forgotten that he used to buy me Coney Island Hot Dogs.

So after watching that video – I knew I had to make my own.  Isn’t that why we love our comfort food so much – bringing back all those happy memories?

For those of you NOT from the midwest – a Coney Island is kind of like a Chili Dog.  In fact, to many, there will be no difference.  BUT…… in Michigan those would be fighting words as Detroit is the birthplace of the original Coney Island.

Kind of like arguing if Texas BBQ is better than Kansas City BBQ…..same thing. 

A Coney Island is an all-beef hot dog, on a steamed bun, topped with a beanless chili, a stripe of mustard, and chopped onions.   No less, no more.  

But no matter what you call them, that video reminded me of not only my time spend with my Grandpa, but also how much I loved Coney Dogs.  And with a successful Carrot Dog Recipe already under my belt – how hard could it be to replicate Vegan Coney Island Hot Dogs?

Typical Coney Sauce is made from hamburger, so I knew I would have to use my Vegan Tacos – Cauliflower Crumble Recipe.

After that is was simply a matter of making a thin chili sauce with just enough spice and flavor to match the Coney Sauce I remembered.  

I’m happy to say the Coney Island Sauce came out incredibly good (like I’m standing over the stove shoveling spoonfuls in my mouth – good).  So all that was left was to throw together some of my 5-minute Carrot Dogs and bam – we’d have Coney Dogs.

I chopped up some onion, gave them the required stripe of good-old Yellow Mustard and had my first taste…..

Folks – these are amazing!   And THAT’S… why I love watching YouTube.

Inspiration.

At first, it was the Vegan BBQ Video I saw that inspired so many of my own BBQ Recipes this summer.  And now Coneys?  OMG….yum!  

Give these a try and if you do, please leave a comment and tell me what you think….  

Ok – time to make Vegan Coney Islands! 

Vegan Coney Island Hot Dogs

I guess we should begin with a question.

Do you have an Instant Pot?  

Because if you do not – you will want to begin marinating your carrot dogs immediately!  In fact, overnight is best, but if you’re in a hurry – at least marinate them for several hours if you can.

And if you DO own an Instant Pot – you’re in good shape because it only takes 3-4 minutes and your Carrot Dogs will be ready, so you can continue right along. 

With the Dog question out of the way – let’s begin making the ‘hamburger meat’ for the Coney Sauce. 

You will want about 2 cups of finely chopped Cauliflower in a large bowl.  You can also use already packaged “riced” cauliflower which will make it even easier.  Yes – frozen is ok too. 

To the cauliflower, add about ½ cup of finely diced Mushrooms and ¼ cup of finely chopped Walnuts.  For those of you who have nut allergies – feel free to just omit the walnuts altogether.

Stir in 2 tablespoons of Low Sodium Soy Sauce and then spread evenly on a parchment-lined baking sheet.   Bake the mixture in a 350 degree F oven (or toaster oven) for 30 minutes – stirring gently halfway through. 

Meanwhile, finely chop 1 whole yellow onion and start it sweating in a large pan with a splash of Veg Broth to keep it from sticking.  Once the onion has softened, add 3 cloves of minced garlic and stir for about 30 seconds or until fragrant. 

When the cauliflower is finished baking, add that into the pan with the onions and begin adding all the dry spices listed in the recipe below.  Stir often to incorporate the spices and gently simmer for a minute or two. 

Next, add in the tomato paste, the water, and the veg broth.  Mix well and then add in the maple syrup, mustard, Worcestershire, and vinegar.  Mix well and simmer for 5 minutes on low heat.  

Finally, we’ll need some dogs – so follow my recipe for Smoky Vegan Carrot Dogs if you have an Instant Pot.  Otherwise – you already have then marinating…… right?  

To assemble a “proper” Coney – simply plop down a carrot dog into the bun (bread) of your choice, cover liberally with coney sauce, apply a single stripe of yellow mustard, and add copious amounts of chopped onion.  

That’s it!  Vegan Coney Island Hot Dogs!

Hope you enjoy them as much as I did.  And I hope they also bring back happy memories for you as well, like me and my Grandpa Charlie. 

Until next week —–    KEEP ON COOKIN’! 

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Vegan Red Velvet Popcorn with White Chocolate Drizzle

Since I really enjoyed the Red Velvet Cake Batter Dessert Hummus I made last week, I decided to make something else red velvet as well.  Because, why not?  Valentine’s Day is just a few short days away so it will be festive, and I always love popcorn.  It is kind of surprising that I have never made red velvet popcorn before.  I have made many other sweet dessert popcorn recipes.  Like berries and cream, chocolate mint, and turtle.  I pretty much love using the flavors found in classic desserts in popcorn.  I first got the idea when I was at a Mall on vacation when I was visiting New Orleans, and I came across a popcorn shop.  They must have had hundreds of flavors in there.  Pretty much anything you can think of savory and sweet.  I figured most of it wasn’t vegan and if it was, there was probably lots of refined sugar in it, so I just went in there to admire the flavors and maybe get ideas for making some at home. One of the flavors that I saw was red velvet cake. So, I thought to myself, I need to make that some day.  Well, it kind of got pushed to the back of my mind I guess, because I didn’t remember that I wanted to make it until this week.  And, that was over a year ago.  I guess I had to be in the right mood too.  Any excuse in February to make things that are pink and red and hearts for Valentine’s Day I am on it.  Of course this doesn’t have hearts but it is pinkish red so I have that covered.

Also, I figured I could share it with Eric, because if I don’t share my snacks with him, he will go out and buy even more unhealthy ones.  Also, he has a huge sweet tooth as well. This is pretty easy to make if you have plain popcorn on hand.  I like to just make mine in the Whirly Pop with coconut oil, because it turns out perfect every time.  But you could also just buy it.  If it already has salt in it though, just omit the sea salt from the coating in the recipe.  The red velvet coating is so delicious!  It has only 6 ingredients including sea salt, and it is colored naturally.  I don’t bring artificial food coloring anywhere near my food anymore.  I actually used beet powder in this, which is my go-to red or pink food coloring.  It doesn’t end up a bright red, but more of a pink red.  I am ok with that though.  You can usually find it at your local health food store in the bulk section.  I get it at my work, Fresh and Natural Foods. The coating tasted like vanilla cake batter and that brilliant red, pink color was beautiful!

But I decided to make it a little more over the top and add a white chocolate drizzle since I had some white chocolate on hand already.  If you don’t want to do this extra step, I totally understand, and it will still taste amazing.  It just won’t have white chocolate.  I also figured red velvet cake has frosting usually so the white chocolate drizzle is sort of the frosting.  Once the popcorn is all done it is so good!  Trust me, I ate half the pan before I knew it.  You will keep going back for seconds.  And thirds.  Lucky I had to save some for Eric or I might have eaten more. If you are looking for a sweet and crunchy snack, give this a try!

Vegan Red Velvet Popcorn with White Chocolate Drizzle


Makes 8 cups

Ingredients:

• 1/3 cup maple syrup, warmed to liquid
• 1/3 cup raw coconut butter, warmed to liquid
• 1/3 cup raw cashew butter at room temperature
• 1 Tbsp red beet powder (vegan natural food coloring may be used instead, start by using just a few drops and add as needed)
• 1/2 tsp sea salt
• 1 tsp pure vanilla extract
• 8 cups plain organic popped corn
• 1/2 cup vegan white chocolate, store bought or home made (I made my own, recipe follows)

Instructions:

1. In a glass measuring cup (or bowl) whisk together the maple syrup, coconut butter, cashew butter, sea salt and vanilla until well blended.
2. Pour over the popcorn in a large bowl, along with berries and mix well. Spread out onto a lined sheet pan, and place in the freezer until it is hard.
3. Enjoy!

Vegan White Chocolate 


Makes enough for the recipe, or about 16 small white chocolates

Ingredients:

• 1/4 cup cacao butter (2 oz)
• 2 Tbsp raw cashew butter
• 1/4 cup coconut butter
• 1 tsp pure vanilla extract
• 2 Tbsp maple syrup (or to taste)
• 1/8 tsp sea salt

Instructions:

1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.  It is now ready to use in the above recipe.
2. Or, if you just want to make white chocolates,  pour into a chocolate mold, and place in the freezer until set.
3. Store white chocolate in the refrigerator.

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Don’t question the combination! You must try this Peanut Butter and Jelly Burger! The unlikely pairing will have you wondering why you never tried this peanut butter and jelly recipe before! 

Disclosure: This post may contain affiliate links.

I know what you’re thinking.  Peanut Butter and Jelly Burger? I’ve officially lost my daggone mind.  Who in the world pairs a burger and peanut butter and jelly sandwich together. You may be thinking I’ve gone off my rocker as my great-grandma would say. But just hear me out, okay?

First, you may be partly correct about loosing my mind. Being a stay-at-home, homeschooling mom who runs a business is already partly insane. But this peanut butter and jelly burger recipe is not one of those mind-loosing moments.

A few years ago, we did a Chew Philly Food Tour in Manayunk, PA. One of the stops was at a restaurant called Lucky’s Last Chance and the tasting there was of an award-winning peanut butter and jelly burger.

Andrew, being the very picky one in the relationship, said there was no way he was trying it when we got there. I was sort of weirded out, but I’m pretty open to at least trying new things.  

Fast forward, and we actually all did try it and loved it.

Peanut Butter and Jelly Burger Recipe

We loved it so much that we decided to recreate it. The burger recipe at Lucky’s was made with a creamy peanut butter, white American cheese, bacon, and served with grape jelly on the side. They describe the peanut butter and jelly burger as an unexpectedly delicious childhood favorite with an adult twist and they couldn’t be more accurate.

This delicious burger recipe combine a seeded bun with peanut butter and jelly, burgers, cheese, and bacon. We really love to use pepper flavored bacon or any type of maple flavored bacon.  Really thick cuts of bacon work great with this recipe. 

I’m having guests over, one who is plant based/vegan, how can I make this recipe for them?

Obviously grape jelly and peanut butter are usually vegan friendly.  It’s pretty easy to find a vegan hamburger bun, so you’re on the way to starting to have a meal that everyone can enjoy.  For the patty, you can try purchasing a plant based meat patty like Beyond Meat or even Aldi’s plant based version.  Our favorite dairy free cheese is Violife or Chao.  There are also vegan bacon brands like Litelife.   Once you make these few simple swaps. you can have a meal for everyone. 

What sides should I serve with a Peanut Butter and Jelly Burger?

There are endless possibilities of what you should serve with burgers.  Here are some of our favorite things: 

• The Best Homemade French Fries
• Spicy Corn on the Cob
• Zesty Pasta Salad 
• Roasted Asparagus with Mushrooms
• Broccoli Tater Tots

Pin this Peanut Butter and Jelly Burger Recipe for later:

This post was originally pulished on 4/5/18.  Updated on 5/3/19.

This Vegan Shepherd’s Pie is the ultimate comfort food dish! It’s made with hearty mushrooms and lentils, then topped with a layer of garlicky mashed potatoes.

Say hello to a brilliant main dish, perfect for Thanksgiving, perfect for Christmas, and perfect for an everyday dinner. Make this Shepherd’s Pie for a crowd or make it for a weeknight meal, but whatever you do, don’t expect many leftovers! I mean, it’s topped with creamy mashed potatoes that are browned and crisped to perfection—how could you not help yourself to seconds?!

I should also mention that this recipe is ridiculously easy to make. You’ll cook everything down at the same time for the filling, pour it into the dish, top it with garlicky mashed potatoes, then bake it to crispy-edged perfection.

Basically what I’m saying is, you need to make this.

Notes on Ingredients 

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Vegan butter or olive oil – Here’s how to make your own vegan butter.
• Mushrooms – You can use your standard white mushrooms, cremini, or portobellos for more meatiness.
• Carrots
• Garlic
• Onion – A yellow or white onion will work.
• Celery
• Fresh thyme – Or use a smaller amount of dried thyme.
• Gluten-free flour – Swap in all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Here’s how to make your own.
• Fresh or frozen peas – Not a big fan of peas? You can omit them!
• Cooked lentils – You can use brown lentils, but a puy lentil holds up especially well in a casserole if you can find them.
• Sea salt
• Ground black pepper
• Best Vegan Garlic Mashed Potatoes

How to Make Vegan Shepherd’s Pie

If you’re making this for Thanksgiving it’s pretty ideal: make the lentils in advance (or use canned lentils), then make a double batch of mashed potatoes and use the extra batch to top your Shepherd’s Pie.

Prepare. Preheat your oven to 400ºF/200ºF. Have the lentils and mashed potatoes cooked and ready to use.

Start the vegetable filling. Heat the vegan butter or olive oil in a skillet over medium-high heat. Add the mushrooms, carrots, garlic, onion, celery and thyme, then give them all a good stir. Cook until the onion is translucent and veggies are tender, about 10 to 12 minutes. Season to taste with salt and pepper.

Finish the vegetable filling. Add the flour to the skillet, and stir to coat all the vegetables evenly. Pour in the vegetable broth and bring to a simmer. Continue to simmer for 5 minutes on medium heat, or until the mixture thickens a bit. Remove the skillet from the stovetop and fold in the lentils and peas. Season to taste, again, with additional salt and pepper, if needed.

Assemble. Pour the vegetable filling into a casserole dish and spread the mashed potatoes over the top. If you want to gussy it up, you can use the tines of a fork to make swirls and designs in the potatoes, or pipe the potatoes over the veggies.

Cook. Bake the Shepherd’s Pie for 15 minutes, then turn on the broiler and broil on low until the topping is golden brown. Cool slightly, then serve.

Tips for Success

Here’s how to make sure this recipe turns out perfect every time.

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

How to Store Leftovers

Store any extra Shepherd’s Pie wrapped in the baking dish if you have a lot of leftovers (that’s doubtful!), or transfer the leftovers to an airtight storage container. Refrigerate for up to 5 days. You can reheat leftovers in the oven at 350ºF/180ºC (the amount of time will vary depending on how much you’re warming up) or in the microwave until warmed through.

Can This Recipe Be Frozen?

Yes, this is a recipe that freezes quite well! You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

Enjoy friends! If you make this Vegan Shepherd’s Pie, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

MORE AMAZING VEGAN THANKSGIVING RECIPES

Best Vegan Garlic Mashed Potatoes with Caramelised Onions

Vegan Meatloaf (with Chickpeas & Lentils)

• 3
  
  mashed bananas
  
• 1
  
  teaspoon lemon juice
  
• ¹⁄₂
  
  cup almond milk
  
• 3
  
  cups whole wheat flour
  
• 1
  
  cup oats
  
• ¹⁄₂
  
  teaspoon baking powder
  
• ¹⁄₂
  
  teaspoon baking soda
  
• 1
  
  pinch salt
  
• 1
  
  cup vegan bittersweet chocolate chips
  
• ³⁄₄
  
  cup brown sugar
  
• ¹⁄₂
  
  cup margarine
  

directions

• 1. Whisk Lemon Juice and Almond Milk together, set aside and let it curdle while preparing the other ingredients.
• 2. Sift together Flour, Oats, Baking Powder and Soda.
• 3. Add Chocolate Chips to the dry mixture.
• 4. Cream Margarine and Sugar together.
• 5. Add Bananas and Milk mixture to the Sugar and Butter.
• 6. Make a well in your dry ingredients.
• 7. Add liquid ingredients to the dry ingredients.
• 8. Stir until just combined, do not over stir, It will be lumpy, that is okay.
• 9. Spoon into Muffin tins sprayed with Non Stick Spray.
• 10. Bake in a preheated 350 degree oven for 20-25 minutes, or until a toothpick comes out clean.

I’ve been making these Rocky Road Brownies for almost a year now and my kids have been begging me to post the recipe to the blog. I had never quite gotten around to but I can’t think of a better time to do it than during our first time participating in the Virtual Vegan Potluck! We are so excited to be here. Be sure to check out all the great recipes from our fellow bloggers by linking forwards and backwards through the posts using the buttons at the bottom of my post.

These vegan, oil-free and gluten-free Rocky Road Brownies are hands-down my kids’ most favorite dessert. Is that grammatically correct? I don’t care, that is the sentiment I am trying to convey. My kids, as most kids seem to be, are very particular about their desserts, and yet they are also fickle. What they like one month can change the very next month or heck, five minutes later. Yet these have persisted as their “favorite” dessert over everything else; even to the point where both boys told a table full of people at a recent family dinner that Mommy’s Rocky Road Brownies were their favorite dessert (without ANY solicitation from anyone). These have also been requested for every future birthday cake. Yes, they want these, not an actual birthday cake. So there’s that.

We eat pretty cleanly by sticking to a whole foods, plant-based diet with no added oils but, gosh darn it, sometimes you just need a treat. And a treat these are, even without any added oils. Or animal products. Or gluten. Sometimes a moist, fudgy whole foods treat is just what the doctor ordered.

These are best right out of the oven after they’ve cooled for a bit (please don’t burn your tongue on a hot marshmallow) but they also fare very well after being refrigerated in an airtight container for a few days and then heated in the microwave for 10-20 seconds, or until your desired level of chocolaty meltiness.

Time Saving Tip:

These apple sauce containers that my kids snack on are exactly 1/3 cup (the amount needed for this recipe). I got tired of opening a giant bottle of organic applesauce from Costco, using it once or twice and having it spoil because I didn’t use it fast enough.

Why You Should Make These Rocky Road Brownies:

If you aren’t gluten-free, don’t let these ingredients scare you off. Using multiple flours used to frighten me before I had to stop eating wheat and gluten. Reasons to make these Rocky Road Brownies anyway:

• Teff flour has a great nutritional profile, including a healthy amount of plant protein and is minimally processed. You can find it at most health food stores and you can also order it online.
• Oat flour is a minimally processed whole grain. You can buy it at most health food stores or make your own in a high-speed blender. If you are gluten-free, be sure to use certified gluten-free oats or oat flour.
• Almond meal is minimally processed and adds in some healthy fats and binders for a great mouth feel without the calorie bomb you get from eating processed oils.
• They are delicious.
• They have melted vegan marshmallows. Need I say more?
• And if you are gluten-free, well then you are in for a treat!

Be sure not to overcook these to the point where your marshmallows burn. That is bad. Very bad. Unless you are into burnt marshmallows. Then feel free.

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