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Tempeh Hotdogs

Fire up the grill for our mouth-watering TEMPEH HOTDOGS! Made with Henry's Tempeh and rich, beer-braised onions, these dogs are as delicious as they are nutritious.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 brick of Henry’s Original Tempeh Brick - cut into large long hotdog shapes
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp soy sauce or sub for gluten-free tamari
  • 1 tsp hot sauce
  • 1 tsp mustard
  • 2 onions sliced thinly
  • 1/4 cup beer of choice we recommend @athleticbrewing Upside Dawn Golden

Method
 

  1. In a large bowl, combine olive oil, red wine vinegar, soy sauce, hot sauce and mustard. Add the prepared tempeh and mix to evenly coat. Set aside.
  2. In a small pan over medium heat, add your sliced onions with 1 tsp of olive oil. Cook for 5 minutes, stirring occasionally. Once the onions have turned slightly brown, add the beer and continue to cook until the onions are dark brown and softened. Set aside.
  3. Heat up your barbeque to medium-high heat. Add the tempeh to the grill and cook for 5 minutes on each side, basting the tempeh in the leftover marinade each time you flip them. Once lightly charred on all sides, remove and build your dogs!
  4. Top your dogs with the onions, and your favourite hotdog toppings.