Milwaukee Beer Cheese Bacon Dog and Tampa Bay Jalapeño Guava Dog

Ingredients

• Plant-based bacon (Use your favorite store-bought kind, or tofu bacon or eggplant bacon; cut into thinner, longer strips if needed for wrapping. Amount not specified.)
• 16 oz Silken tofu (One block)
• 1 cup Extra-creamy plant milk
• 0.75 cup Nutritional yeast
• 1 tbsp Stone-ground mustard
• Salt (2–3 tsp, adjusted to taste)
• 1 tbsp Lemon juice
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp MSG
• 0.125 tsp White pepper
• 0.5 cup Gluten-free beer (A light, non-hoppy beer is recommended)
• 3 tbsp Tapioca starch
• High-heat oil (About 1/4 inch depth in the skillet for frying the bacon-wrapped dogs; amount not specified)
• Chives (For topping; amount not specified)
• Plant-based hot dogs (Amount not specified; use gluten-free variety)
• Gluten-free buns (Amount not specified)
• Plant-based cream cheese (Store-bought or tofu cream cheese; amount not specified)
• Guava preserves (Amount not specified)
• Jalapeños (Fresh and/or pickled, sliced; the source used both. Amount not specified)
• Oil (A bit for cooking the jalapeño slices in the hot-dog pan; amount not specified)

Steps

1. 1

   For the Milwaukee beer cheese, add the silken tofu, plant milk, nutritional yeast, mustard, salt, lemon juice, garlic powder, onion powder, MSG, and white pepper to a high-powered blender. Blend until smooth.

2. 2

   Pour the blended mixture into a medium stockpot and cook over medium-high heat until bubbling.

3. 3

   Add the gluten-free beer and continue cooking for 5–10 minutes, whisking frequently, until the alcohol has cooked off. Lower the heat as needed to manage foaming.

4. 4

   Reduce the heat to low. Add the tapioca starch a little at a time, whisking constantly to prevent lumps. Cook for a few more minutes, until the cheese is thick, gooey, and stretchy.

5. 5

   For the Milwaukee dogs, heat about 1/4 inch of high-heat oil in a skillet over high heat. Wrap plant-based bacon strips around the plant-based hot dogs and secure the overlaps with toothpicks.

6. 6

   Once the oil is hot, place the bacon-wrapped dogs in the skillet with the overlapped bacon ends facing down. Fry for 3–5 minutes, until crisp and browned.

7. 7

   Carefully flip the dogs and cook the other side.

8. 8

   Steam the buns in the microwave or in a stovetop steamer basket.

9. 9

   Remove the toothpicks. Place each Milwaukee dog in a bun, top with a ladle of beer cheese, and sprinkle with chives.

10. 10

    For the Tampa Bay dogs, cook the plant-based hot dogs according to the package directions. Steam the buns in the microwave or in a stovetop steamer basket.

11. 11

    In the same pan used for the hot dogs, add a bit of oil over medium-high heat. Add the sliced fresh and/or pickled jalapeños and cook until slightly charred on both sides.

12. 12

    Spread a generous amount of plant-based cream cheese on one side of each bun and guava preserves on the other.

13. 13

    Place a hot dog in each bun and top with the charred jalapeños.

Notes

The post does not specify ingredient quantities for the assembled hot dogs, bacon, toppings, or oil used for the Tampa Bay jalapeños, and does not give an overall yield. Follow hot-dog package directions for the Tampa Bay version. The source lists salt as 2–3 tsp, adjusted to taste.

Nutrition per serving

• main
• plant-based
• vegan
• gluten-free
• hot dog
• fried
• comfort food