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Prep Time10 min
Cook Time25 min


Serves 2
  • 1 pound vegan hot dogs 
  • 1 onion, diced 
  • 1 stalk celery, diced 
  • 1 poblano pepper 
  • 1 tablespoon light brown sugar 
  • 1 tbsp tomato paste
  • 1 tsp Dijon mustard 
  • ½ tsp vegan Worcestershire sauce 
  • 2 ½ cups vegetable stock 
  • 2 (15 ounce) cans pinto beans, drained and rinsed 
  • ¼ cup sliced green onions 
  • 2 tbsp butter 
  • Salt and pepper to taste 


Step 1.

Slice vegan hot dogs into 1/2-inch rounds.

Step 2.

Melt butter in large pot over medium heat. Add onions, poblano pepper, and celery. Season with salt and pepper.

Step 3.

Cook until vegetables are soft, 5 to 7 minutes. Stir in vegan hot dog slices and cook until heated through, about 3 minutes.

Step 4.

Add beans and stir. Add brown sugar, tomato paste, mustard, vegan Worcestershire sauce; pour in vegetable stock.

Step 5.

Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 15 minutes. Just before serving, stir in chopped green onions. Enjoy!

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