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Broccoli Hot Dogs


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


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


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.