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Vegan Hot-Dog with Coleslaw and Pineapple Mustard https://www.metro.ca/userfiles/image/recipes/Hot-dog-vegetalien-salade-chou-moutarde-ananas-11029.jpg PT10M PT10M PT20M
In a food processor bowl (or a deep dish if you use an electric mixer), add a cup of pineapple chunks and the mustard. Mix until you get a smooth texture. Set aside. Finely chop the remaining half cup of pineapple chunks and place in a bowl. Add the red cabbage, flat-leaf parsley, and grated carrot. Add half of the pineapple mustard and mix well. Season with salt and pepper to taste. Remove the sausage from their plastic wrap. Score the top of each roll. On the grill: Lightly oil the grill grate. Grill the sausages for about 6 to 7 minutes on medium, flipping halfway through. Grill the rolls for 2 minutes until they are hot. On the stove: Cook the sausages for 6 to 7 minutes in a pan on medium high, flipping halfway through. Heat the rolls in the oven for 2-3 minutes, until they are hot. Assembly: Divide the coleslaw between the 4 rolls and top each with a sausage. Add the remaining pineapple mustard to taste. Source: Loounie
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1 1/2 cup (375 ml) Irresistibles frozen pineapple chunks 2 teaspoon (30 ml) Irresistibles Dijon mustard 1 cup (250 ml) red cabbage shredded or thinly sliced 1/2 cup (125 ml) flat-leaf parsley roughly chopped 1 carrot grated To taste salt & pepper 1 pqt 4 Gusta German Vegan sausage Onion 4 Première Moisson ciabatta rolls
Vegan Hot-Dog with Coleslaw and Pineapple Mustard

Vegan Hot-Dog with Coleslaw and Pineapple Mustard

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4
Main course
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

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Ingredients

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  • 1 1/2 cup
    (375 ml)
    Irresistibles frozen pineapple chunks
  • 2 teaspoon
    (30 ml)
    Irresistibles Dijon mustard
  • 1 cup
    (250 ml)
    red cabbage shredded or thinly sliced
  • 1/2 cup
    (125 ml)
    flat-leaf parsley roughly chopped
  • 1
    carrot grated
  • To taste
    salt & pepper
  • 1 pqt
    4 Gusta German Vegan sausage Onion
  • 4
    Première Moisson ciabatta rolls
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Preparation

In a food processor bowl (or a deep dish if you use an electric mixer), add a cup of pineapple chunks and the mustard. Mix until you get a smooth texture. Set aside.

Finely chop the remaining half cup of pineapple chunks and place in a bowl. Add the red cabbage, flat-leaf parsley, and grated carrot. Add half of the pineapple mustard and mix well. Season with salt and pepper to taste.

Remove the sausage from their plastic wrap. Score the top of each roll.

On the grill:

Lightly oil the grill grate. Grill the sausages for about 6 to 7 minutes on medium, flipping halfway through. Grill the rolls for 2 minutes until they are hot.

On the stove:

Cook the sausages for 6 to 7 minutes in a pan on medium high, flipping halfway through. Heat the rolls in the oven for 2-3 minutes, until they are hot.

Assembly:

Divide the coleslaw between the 4 rolls and top each with a sausage. Add the remaining pineapple mustard to taste.

Source: Loounie

Source : Metro

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