Quorn Chilli Dogs
Heat your oven to 200°C.
Finely slice one of your onions. Finely dice the other.
Add your sliced onion to a bowl along with a pinch of salt. Squeeze on the juice of 1 lime, then scrunch up with your hands to pickle. Set aside.
Heat a sauté pan over a medium heat with a glug of olive oil. Tip in your diced onion and cook for 15 mins until soft. Add your hot smoked paprika, cumin, chipotle chilli flakes, cinnamon and tomato purée. Cook out for 3 mins until fragrant.
Add your Quorn Mince to the pan toss to combine. Add your chopped tomatoes and 200ml of water, then simmer for 20 mins.
Meanwhile, make your vegan crema. Cut up your avocado, then add it to a blender along with your silken tofu, the juice of your remaining lime and a pinch of salt. Blend to a smooth, creamy consistency.
Cook your Quorn Brilliant Bangers according to packet instructions.
Drain your black beans, then add them to the pan along with your brown sugar. Simmer for 5 mins, then season to taste with salt and pepper.
Slice open your hot dog buns vertically, then add a spoonful of chilli. Top with your sausage and some more chilli. Pipe your crema on top and then add your pickled onions.
Serve and enjoy!