Ingredients

For the Veggie Dogs (Serves 4)

  • 4 vegetarian hot dogs (e.g., plant-based sausages like Beyond Meat or Lightlife)
  • 4 whole wheat or brioche hot dog buns
  • 1 tablespoon olive oil (for grilling or pan-frying)

For the Avocado Ranch Dressing

  • 1 ripe avocado, peeled and pitted
  • 1/2 cup plain Greek yogurt (or vegan yogurt for dairy-free)
  • 1/4 cup buttermilk (or plant-based milk with 1 tsp lemon juice for dairy-free)
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Toppings

  • 1 cup shredded lettuce (e.g., romaine or iceberg)
  • 1 medium tomato, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup sliced pickled jalapeños (optional, for a spicy kick)
  • 1/4 cup crumbled feta cheese (or vegan feta for dairy-free, optional)

Equipment

  • Grill pan or skillet
  • Blender or food processor
  • Mixing bowl
  • Tongs
  • Knife and cutting board

Instructions

Step 1: Prepare the Avocado Ranch Dressing

  1. In a blender or food processor, combine the avocado, Greek yogurt, buttermilk, dill, parsley, garlic powder, onion powder, lemon juice, salt, and black pepper.
  2. Blend until smooth and creamy. If the dressing is too thick, add more buttermilk (or plant-based milk) 1 tablespoon at a time until desired consistency is reached.
  3. Transfer to a bowl, cover, and refrigerate for at least 15 minutes to let the flavors meld.

Step 2: Prepare the Veggie Dogs

  1. Heat a grill pan or skillet over medium heat and add the olive oil.
  2. Add the vegetarian hot dogs and cook for 5–7 minutes, turning occasionally, until they are heated through and have grill marks or a golden-brown exterior.
  3. Alternatively, grill the veggie dogs on an outdoor grill for 5–7 minutes, turning frequently.

Step 3: Toast the Buns

  1. Place the hot dog buns on the grill or in the skillet for 1–2 minutes, cut side down, until lightly toasted.
  2. Remove and set aside.

Step 4: Assemble the Avocado Ranch Veggie Dogs

  1. Place a cooked veggie dog in each toasted bun.
  2. Spread 1–2 tablespoons of the avocado ranch dressing over each veggie dog.
  3. Layer on the shredded lettuce, diced tomato, sliced red onion, shredded carrots, and pickled jalapeños (if using).
  4. Sprinkle with crumbled feta cheese, if desired.
  5. Drizzle an additional 1 tablespoon of avocado ranch dressing over the top for extra flavor.

Step 5: Serve

  1. Serve immediately with a side of your choice, such as sweet potato fries, coleslaw, or a green salad.
  2. Store any leftover avocado ranch dressing in an airtight container in the refrigerator for up to 3 days.

Notes

  • Make it vegan: Use plant-based hot dogs, vegan yogurt, plant-based milk, and vegan feta.
  • Spice it up: Add a dash of hot sauce or extra jalapeños for more heat.
  • Storage: Assemble the veggie dogs just before serving to prevent the buns from getting soggy.

Nutritional Information (Approximate, per serving)

  • Calories: 350–400 kcal
  • Protein: 12–15g
  • Fat: 18–22g
  • Carbohydrates: 35–40g
  • Fiber: 6–8g

Enjoy your fresh and flavorful Avocado Ranch Veggie Dog!