Introducing the Lasagne Dog
Hold on to your hats, people. The Lasagne Dog is here… and yes, it’s plant-based!
The Alternative Meat Co. has launched the Lasagne Dog, giving the everyday hot dog a run for its money. Partnering with renowned meat-eating vegan chef Shannon Martinez, the innovative company has taken the traditional hot dog recipe to the next level.
The bespoke creation is made up of a vegan bun smeared with a liberal amount of garlic butter, filled with a tasty 100% plant-based Alternative Meat Co. sausage, topped with a rich plant-based bolognese sauce, followed by a drizzle of a mouth-watering Alternative Dairy Co. vegan cheese sauce and a sprinkle of basil. You can find the recipe below.
“Vegan dishes are my specialty and the old-school hot-dog deserved a makeover,” Martinez says. “When I create dishes, I like to think of what’s going to bring joy each time someone takes a bite, whether they’re vegan, vegetarian, flexitarian or a meat-eater. The Lasagne Dog is that dish!”.
“I absolutely love that the Alternative Meat Co. sausages are locally made. I’m a huge advocate for local brands. Plus, the fact that they cook and taste just like meat is a meat-eating vegan chef’s dream come true.”
The Alternative Sausage is 100% plant-based, high in protein, vegan-friendly and free from preservatives, artificial colours, flavours, GMOs and palm oil. The packaging is also recyclable. You can find them in the refrigerated meat section at Coles.
Vegan hot dog buns
Garlic butter (recipe below)
The Alternative Meat Co. sausages
Bolognese sauce (recipe below)
Cheese sauce (recipe below)
Shredded basil for garnish
1. To build the hot dog, split the bun in half and spread a liberal amount of garlic butter inside the bun and wrap in foil.
2. Place in a 170-degree Celsius oven for approximately 5 minutes or until warm through and the butter has melted.
3. While the bread is baking, heat a tablespoon of vegetable oil in a fry pan or on a BBQ plate on medium heat. Pan fry The Alternative Meat Co. sausage, turning frequently and cooking for 7-10 minutes until golden brown.
4. To build the dog, unwrap the bun and place the sausage in.
5. Top with the bolognese sauce, then drizzle over the cheese sauce.
6. Finish with shredded basil.
Textured vegetable protein (TVP), soaked in vegan beef stock (4 cups rehydrated)
½ cup olive oil
1 large brown onion, diced
2 stalks of celery, finely diced
1 large carrot, diced
4 large cloves of garlic, minced
1 tbsp chilli flakes
½ cup tomato paste
1 cup soy milk
1 tbsp porcini powder (optional)
1 tbsp dried oregano
3x 400ml cans diced tomato
1 bottle passata
2 bay leaves
2 tsp vegan beef stock powder
2 tsp soy sauce
2 tbsp balsamic
1 tbsp sugar
½ bunch parsley, chopped
½ bunch basil, torn
Salt & pepper
1. Heat the oil in a large heavy-based pot over medium heat and cook off all the vegetables, along with a big pinch of salt and chilli flakes, until very soft. This will be about 5 minutes.
2. Add the tomato paste and oregano and cook out for a minute.
3. Add the TVP and stir well to coat.
4. Add the soy milk and deglaze the pan. Once reduced by half, add the balsamic and porcini powder and reduce again by half.
5. Add all the remaining ingredients, except for the fresh herbs, and bring to a boil. Reduce to a simmer and cook for 1-2 hours. The longer the better. If the mixture becomes too thick, top up with a splash of water.
6. Stir through the fresh herbs and season to taste.
½ cup Nuttelex
¾ cup flour
2 cloves garlic, minced
1 litre soy milk
1 bay leaf
500ml vegetable stock
1 tbsp vegan Dijon
1 cup The Alternative Dairy Co. Cheddar Cheese, shredded
½ cup The Alternative Dairy Co. Parmesan Cheese, shredded
Salt & pepper
1. Over medium heat, melt Nuttelex in a saucepan, add garlic, fry for 1 minute. Stir in flour.
2. Cook for a few minutes over a low heat. You don’t want it to change colour, just until it begins to very, very slightly change colour. This will take around 2 minutes.
3. Slowly add soy milk and stock to roux, stirring continuously with a whisk until smooth.
4. Add the remaining ingredients and cook over a low heat until the cheese has melted.
5. Season to taste
50g garlic, minced
50g vegan parmesan
½ tsp dry oregano
Salt & pepper