Summer Relish Veggie Dogs With Tofu Mayo

Summer Relish Veggie Dogs With Tofu Mayo
Servings:
6
Rating:
0
Ingredients: 

For the Summer Relish

  • 1 cup yellow squash, diced into small cubes
  • ½ cup zucchini squash, diced into small cubes
  • ½ cup okra, sliced into thin rounds
  • 1/3 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 cup Pompeian White Wine Vinegar
  • ¾ cup coconut sugar
  • 1 tablespoon sea salt
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon  black peppercorns
  • ½ teaspoon  fennel seeds

For the Tofu Mayo

For the Veggie Dogs

  • 6 pretzel buns (sub any kind of bun you prefer)
  • 6 veggie hot dogs or sausages
Preparation: 

For the Summer Relish

  1. Dice your squash, okra, onion, and garlic. Add these ingredients to a large jar. Set aside.
  2. Heat a small pot with your water, Pompeian White Wine Vinegar, coconut sugar, salt, mustard seeds, peppercorns, and fennel seeds over medium-high heat until boiling. Stir occasionally. Once boiling, remove from heat and allow to cool for 5 minutes before pouring into the jar with your squash and okra. 
  3. Let the jar cool at room temperature for at least 1 hour before sealing and transferring to the refrigerator. I suggest allowing the relish to pickle for at least 6 hours before serving. (AKA. make this the night before!)

For the Tofu Mayo

  1. Use a paper towel to press your tofu until nearly all of the water is released. 
  2. Transfer your tofu to the base of a blender or a bowl (to use an immersion blender). Add in all other tofu mayo ingredients and blend until smooth. 

For the Veggie Dogs

  1. Toast and cook your pretzel buns and veggie dogs on a panini press, grill, or skillet until the buns are toasty and the veggie dogs are cooked through. 
  2. Slather tofu mayo over the sides of the pretzel bun, add in your veggie dog, and top it with summer relish! 

Author: Brewing Happiness

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