Broccoli Hot Dogs

Broccoli Hot Dogs
Staff Writer
Dirt Candy

For an alternative to a vegetarian hot dog, try this broccoli dog from chef Amanda Cohen from Dirt Candy. 

9
Servings
86
Calories Per Serving
Deliver Ingredients

Ingredients

For the mustard sauce

  • 3/4 Cups prepared yellow mustard
  • 1/4 Cup agave
  • 1/4 Cup apple cider vinegar
  • 3 Tablespoons ketchup
  • 1 Tablespoon brown sugar
  • 1 Tablespoon vegetarian Worcestershire sauce
  • 1 Tablespoon hot sauce

For the broccoli dogs

  • 9 broccoli florets with at least 2 inches of stalk attached
  • 2 Cups hickory smoking chips, soaked and drained
  • 2 Tablespoons extra-virgin olive oil
  • 3 hot dog buns, cut into thirds
  • 1 Cup sauerkraut
  • Salt

Directions

For the mustard sauce

Blend everything together in a blender until smooth.

For the broccoli dogs

Place the wood chips in a pan lined with tin foil, and place a perforated pan on top. Cover with tin foil and turn heat to high. Once smoke starts to billow, turn off. Place broccoli florets in perforated pan and recover tightly with the tin foil. Turn heat on high, and when you see smoke start to come out from under foil, turn off heat. Let sit for 2 minutes. Turn the grill on high. Toss smoked broccoli with oil and salt. Grill broccoli just until grill marks appear. Remove immediately. Place 1 piece of broccoli into each hot dog bun. Top with mustard sauce and sauerkraut.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
3g
13%
Carbohydrate, by difference
11g
8%
Protein
1g
2%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
47mg
5%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Phosphorus, P
33mg
5%
Selenium, Se
6µg
11%
Sodium, Na
427mg
28%
Water
86g
3%

Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.