Although it does not mention any vegan variation, there is a wikipedia article about the “completos”.
What an abomination it has ketchup but doesn’t even have mustard.
The abomination has mustard inside.
I always make two hotdogs: one with mustard pepper and chopped onions 😌, another with ketchup and fun things 😝, just so my inner child gets something to enjoy.
Is the green stuff guacamole? It looks VERY green
Yes, avocado and garlic.
My GAWD I fuck with that
Sounds amazing
Ah! A Chilean vegan, I see.
C O M P L E T O
Looks good! I’d try it. I’m not vegetarian but I love trying vegan alternatives. I’d stick to some of them if they weren’t so expensive.
If you haven’t and live in the US, try the veggies (could be vegan) hotdogs in IKEA. I love them. They’re not the “hot dog + ketchup” kind, but a whole other thing.
I’m not a vegetarian but hot dog meat is extra questionable, so it’s been fulfilling my hotdog needs.
Not the person you replied to, but I’ll have to give that a shot if I make it to IKEA someday :)
That look really good!
Looks delish! Got a recipe?
Hi, I like the discussion this “hotdog” generated. Let’s just call it something else to avoid getting people confused.
Actually really easy: Just get your favorite hotdog bread. The sweeter the better. Then add some mustard and get your “something else” get cozy on it (you could make your own but getting the standard one from the store is good enough). Add your avocado pasta with a little of garlic and sea salt. On top of that, get your peeled tomatoes chop in tiny pieces with a bit of coriander and make the whole thing every tastier with a bit of ketchup and vegan mayonn@ise.
This is actually a recipe from Chile.
P.s. if you invite them to some friends just tell them that these are boiled carrots so they don’t feel disappointed ;)
This is my best attempt at a rewrite:
Get (vegan) hotdog buns, the sweeter the better. Spread mustard on the bun, and add your meat substitute. Make an avocado paste, adding some garlic and sea salt, and add that to the hotdog. Dice a peeled tomato and top it with coriander, then add it to the hotdog. Lastly, add ketchup and vegan mayonnaise to taste.
Make sure to tell your friends that you’re using meat substitute, so that they aren’t disappointed. In the photo, boiled carrots were used as meat substitute.
You got it!
Actually, there is a real vegan sausage in the photo.
Ah, I see, the texture of the sausage is quite different. I’ve previously had some luck replacing sausage with carrot by boiling carrots, seasoning with soy sauce and sugar, and then frying in a pan on medium-low heat.
I’m not a vegan/vegetatian but it’s quite decent.
That’s interesting to hear that you put some garlic on the avocados - the Chileans I know don’t do that, but they left the country in the late 70’s. I wonder if this is done by personal preference or if there was a ‘culinary branch’ created from them emigrating.
I’m also a little surprised to hear about the use of ketchup - I would guess that the red sauce was Aji.
(This is absolutely not an attempt to criticize your food, I am of the firm belief that all Completos are awesome no matter what)
I don’t know what I just read but my brain hurts a little
Is that a tofu sausage?
No. These are mostly made out of yellow peas and beetroot.
Ah ok. I’ve never tried those. I love tofu dogs though.
Everyone keeps talking about plant substitute meat as if we don’t have a developing lab grown replica industry that could do the job just as well, one that actual vegans have admitted they’d consider as a legitimate source of food since it doesn’t directly involve an animal or animal byproduct.
I think what we’re gonna see is a diversification of the “meat” market with lab grown meat taking the niche of your traditional burgers bacons and sausages, plant substitute leaning into their differences to create more uniquely marketable products, probably selling on their health benefits since people who go off meat for an extended period and then try it again often report a readjusting period tied to how much energy the body has to commit to breaking meats down, and lastly the “fresh meat” industry will go full wagyuification.
They won’t have the ability to compete at market scale, so they’ll instead make their niche in selling a luxury quality product. Cattle ranchers and bison runners are gonna watch the old looming factories fall over and the owners come running begging to invest in the old fashioned cattle and bison raising that they’re now gonna try and sell as creating some superior quality of meat product that justifies the mark-up they’re gonna need to sell with to stay in the game longer term.
I have a suspicion that we might see some interesting hybridization of the plant based and lab grown meats at some point. Tissue culture is expensive, and while Im sure the price can be reduced, Im doubtful that it will get cheaper than plant protein is. However, it can potentially taste more like real meat than plants, seeing as, well, it is real meat, just assembled differently. Potentially then, one can probably mix in some percentage of plant protein (or possibly mycoprotein as well) in with the meat in ground meat type products like burgers, without the flavor changing too noticeably, and get something mostly the same with a lower cost.
However, it can potentially taste more like real meat than plants, seeing as, well, it is real meat, just assembled differently.
The biggest problem with meat substitutes is texture, which is how it is assembled. Only a few have come close, or can replicate cheap cuts of meat.
That’s just a current problem. There’s no reason to assume it won’t also be resolved eventually.
Also, mixing plant matter into meat products is nothing new. For example, most meatballs have breadcrumbs in them.
Mixing breadcrumbs into meatballs doesn’t undo the texture of the meat itself, and different kinds of meats have different textures. Turkey, beef, and chicken meatballs all have different textures for example. The structures in the meat also change as they are cooked.
It is like how califlower rice isn’t the same as regular rice, and there are a bunch of different types of rice. There is just a lot of complexity that means substitutes are always going to be a little off compared to their inspiration and to be honest that should be embraced and leaned into as an alternate instead of a replacement. Like a bean burrito compared to a beef or chicken burrito, they are all burritos but each one is their own thing.
I can agree that there will always be subtle variations in textures of different substances, but I can guarantee you that we can affect the texture of a mixed product by altering the ingredients.
I’ve been managing restaurants for decades, with a few Italian places under my belt with Michelin star chefs. One restaurant group featured a rotating list that always had at least a dozen different meatballs.
I’ve seen them tweak all kinds of recipes, with all kinds of meats and grains. Beef, chicken, pork, lamb, goat, venison, even fuckin gator (which was Delicious!). I’ve also sold eggplant, chickpea, spinach, Beyond, Impossible, all kinds of shit in ball form.
I’ve seen these chefs tweak a recipe that uses the same volume of meat, crumbs, and other ingredients, to yield significantly different textures and flavors, just by playing with how they prep those ingredients. How finely they dice/chop/prep the same amount of an ingredient affects the texture.
How they prep the crumbs matters. What bread do they use, what’s it made of, how it was cooked before it crumbled, how finely it was crumbled, what seasonings were used that will bind with the fats and proteins from the meat.
All of this matters and all of it affects the flavor and texture. This isn’t just cooking, it’s materials science. Give it a little more credit.
As far as I know, this particular arrangement is known as a Completo Italiano, since the ingredients have the same colours as the Italian flag (red tomatoes, green avocado and white mayonnaise).
Hi, that is completely right also the thing with about garlic!
In fact, the Chileans put the avocado in top of the tomatoes and not the other way around as I did.
What about the mayo on the hotdog?
It’s vegan too!
I haven’t bought it in a while, but is the Hel mann’s olive oil mayo–nvm, I looked it up and they actually have a dedicated vegan mayo line, so that’s cool.
I’m gonna have to try vegan mayo sometime. Super curious how it compares. Hopefully, it doesn’t try to replicate Miracle Whip. Vegan butter, too. It sounds weird and looks very different, but people I trust to have good taste on YouTube have recommended a particular brand of vegan butter over regular dairy butter so I have to assume it’s really good.
always happy to read about someone who wants to try vegan food :)
vegan butter is great - it tastes a little off from dairy butter if you’re eating it on its own (also depends on brand, some are way better than others) but it is indistinguishable (to me) in a complete dish or baked good.
all the vegan mayo i’ve had is a great substitute for cheap storebought mayo, but maybe i’ve just been getting shitty mayo lol. if you’re someone who is into the fancier mayos and/or have made your own at home and know how good that can be, i haven’t had any vegan stuff that measures up without additional flavorings. but like another commenter said, you can just mix and match flavors until you get something delicious.
The egg is such a small part of mayo that I’m pretty sure it doesn’t contribute any flavour. It’s just there as an emulsifier.
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For just a simple homemade mayo, I use 2 eggs and 1 tablespoon olive oil with a tablespoon of lemon juice.
I guess if you like your mayo to be watery. It’s been a while since I’ve made any, but I very clearly recall filling up my measuring cup with oil to go with one egg and spending a long time streaming it in.
Soy milk, neutral flavor oil, and vinegar in a blender makes a really simple vegan mayo. You can play with the flavors until you have something you like.
Here’s a cheap and easy recipe I like: https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/
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Speaking of which, and I’m sure this is the wrong place but does anyone know how to cook halloumi? I just cooked some on the smoker with a pile of veggies and it always turns out rubbery. What am I doing wrong?
Generally you just give it a couple of minutes on each side in a pan or grill. You just want to get some nice colour and crispiness on the outside, nothing more than that. That said, the cheese is kinda rubbery by nature, and cooking generally will not change this other than adding some crispiness to the outside. It does always squeak a little when you eat it. It shouldn’t be unpleasantly so, but of course where exactly that line is drawn is always a subjective matter
Maybe it’s just too big f chunks then. If I cut it thinner or smaller, it should change the proportions of outside to inside
Mayonnaise?
Unless that sausage has a preferable texture or seasoning profile I feel like almost any variety of beans would be a welcome addition or replacement. Like to me it looks like it is supposed to have refried black beans.
Or: vegan blackbean based sausage links which I remember back from the era I lived with vegans.
Sometimes you just want something that tastes like a hotdog but didn’t come from an animal.
Lifelight Smat dogs are a good option. There is even a gluten free option.
That’s my usual go-to when I’m camping or at a BBQ and want a regular hotdog. I’m sure some people in this thread will tell me I’m wrong though and suggest I instead cook some beans on the campfire lol.
They’re so good!! Ate some with rice and Braggs the other day. Top notch.
That’s a sandwich.
Are we really going to have this discussion now? In front of the kid?
A hotdog is clearly a taco.
This poster Food Cubes.
Counterpoint: It’s a salad.
It’s an open faced sushi roll.
It tastes the same if you close your eyes.
