Chicago-Style Vegetarian Hot Dogs

Get them while they're hot! Inspired by Chicago-style hot dogs, our vegetarian take is piled high with pickles, jalapenos, and all your favourite sauces! This picture-perfect platter is fit for any BBQ and is a certified party-pleaser.

Recipe by Australian MasterChef winner, Diana Chan.

Serves 8

20 mins


256 cals
(Per serving)

7.1 g fat

Made with Quorn Vegetarian Sausages

High in protein
Low in saturated fat
Source of fibre


  • 1 packet of Quorn Sausages (contains 8)
  • 8 bread rolls
  • Toppings:
  • ½ onion, finely diced
  • 2 gherkins
  • 2 tomatoes, thinly sliced
  • 1 mini cucumber, thinly sliced
  • ¼ cup pickled jalapeno
  • ½ head of iceberg lettuce, finely sliced
  • Sauces:
  • American mustard
  • Tomato ketchup
  • Mayonnaise
  • BBQ sauce
  • Salt and vinegar crisps, to serve on the side


  1. Prepare all the toppings and set them aside.
  2. To cook the Quorn Sausages, simply place them in a pan over medium heat with 1 tbsp of olive oil and cook for 2-3 mins on each side.
  3. Make a slit on the top of the rolls two thirds of the way down.
  4. To assemble, place the mayonnaise in the middle then add the lettuce or tomatoes followed by the condiments. You can personalise them and make it your own.

Recipe by Australian MasterChef winner, Diana Chan.

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2 out of 5 stars (7)

Adam Hussain

5 out of 5 stars

Looks excellent

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