DJ BBQ’s Meatless Chilli Hot Dogs

Makes 6 hot dogs


  • 400g Meatless Farm mince
  • 1 pack Meatless Farm Plant-Based Sausages
  • Olive oil
  • 1 medium onion
  • 1 bunch of fresh coriander
  • 1 fresh red chilli, deseeded
  • 2 cloves of garlic, peeled
  • 1 tbsp tomato puree
  • 1 tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp cayenne pepper (or to your liking!)
  • 2 x 400g tins of chopped tomatoes
  • Soy sauce
  • Salt and black pepper
  • Basmati rice
  • Soured cream (optional)
  • Cheese (optional)
  • 6 sausage buns


  1. Place a cast-iron casserole pan on the BBQ (if you’re using a hob instead place the pan on a medium-high heat) and add a good drizzle of oil to the pan. When it’s heated, fry the plant-based mince for 8-10 mins and set aside.
  2. Finely chop the onions and fry for about 5 mins in the pan, or until soft. Meanwhile, finely chop the coriander, chili and garlic. Add it all to the pan to fry for a further 2 minutes, then add all the spices, turn up whatever tune you’re listening to, and mix everything together.
  3. Add the cooked mince and give it a good stir. Then add the chopped tomatoes and a splash of soy sauce if you have it (to add umami) and stir. Cover the pan and allow to simmer for 20 mins – 1 hour (chili is best cooked low and slow), stirring occasionally and adding a bit more water if it’s drying out too quickly.
  4. Whilst the chili is cooking, place the sausages on the grill and allow to cook for 8-10 mins, placing the BBQ lid down and turning occasionally to allow for a good char.
  5. Place the cooked sausages in the buns. Season the chili to taste and cover the sausages. Sprinkle cheese and extra coriander or try a dollop of soured cream. Play Johnny Cash’s ‘Ring of Fire’ and enjoy your fine creation.


There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!