Chipotle Veggie Chilli Dog
with Guacamole, Cheese and Tomato Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Red Wine Stock Paste
Mature Cheddar Cheese
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Baby Leaf Mix
Not included in your delivery
Sugar for the Sauce
Water for the Sauce
Sugar for the Dressing
Olive Oil for the Dressing
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the mixed beans in a sieve.
a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and tomato puree. Fry for 1-2 mins.
b) Stir in the chipotle, red wine stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts).
c) Mash half of the beans in the pan with a potato masher, bring to the boil, then lower to a simmer.
d) Cook until thickened slightly, 4-5 mins, then remove from the heat.
a) In the meantime, cut the tomato into 1cm chunks.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and mash with a fork. Season with salt and pepper.
c) Grate the cheese.
a) In a medium bowl, mix together the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts).
b) Add the tomato and avocado to the bowl of dressing.
c) Season with salt and pepper, then toss to coat.
a) Slice the buns top down through the middle (but not all the way through). Pop them onto a large baking tray and into the oven to warm through, 2-3 mins.
b) Stir the butter (see pantry for amount) into the veggie chilli.
c) Taste and season with salt and pepper if needed.
d) Add a splash of water if the sauce is a litte thick.
a) Just before you're ready to serve, toss the baby leaves in the dressing.
b) Transfer your buns to your plates, then spread the mayonnaise (see pantry for amount) on the cut sides. Fill with your veggie chilli.
c) Sprinkle the cheese over the buns and spoon on the guacamole.
d) Serve with your salad alongside.