This turned out to be a really great meal. It’s been very cold here, so a good hearty meal was appreciated.

Vegan Hot Dog, Potato, Pea Dinner with Cheesy Sauce

Serving Size: 4


for the cheesy sauce:

  • 2 large carrots, peeled and cut into rounds
  • 1 cup winter squash pieces*
  • ¼ cup nutritional yeast
  • 3 tablespoons sauerkraut juice
  • 1 heaping teaspoon mustard
  • pinch black pepper
  • splash chili sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • pinch salt, if needed

for the meal:

  • margarine
  • 5-6 medium potatoes, peeled and cut in bite sized chunks
  • 1 (6-8 ounce) package vegan hot dogs, cut into rounds
  • 1½ cups peas (frozen)
  • ½ cup non-dairy cheese, shredded

Vegan Hot Dog, Potato, Pea Dinner with Cheesy Sauce


  1. Begin by making the cheesy sauce:
    1. Peel the carrots and cut into rounds.
    2. Place them in a saucepan
    3. De-seed and cut the winter squash into cubes and add to the carrots.
    4. Cover the vegetables with water, bring top a boil and cook until the vegetables are soft.
    5. Keep an eye on the water level as you don’t want the veggies to scorch.
    6. When the carrots and squash are soft, pour most of any excess liquid into a cup to use as needed, puree. (I use an immersion blender.
    7. Add the nutritional yeast, sauerkraut juice, mustard, and Tabasco.
    8. Once again puree to mix well.
    9. Season to taste with salt or pepper if needed. You should have a smooth “pourable” sauce. If not perhaps add some of the cooking water from the carrots and squash.
  2. Peel the potatoes and cut into bite sized pieces. I usually steam them as it is quicker, they retain more vitamins and uses less oil, but you could also pan-fry them.
  3. Pre-heat the oven to 395°F/200°C.
  4. Melt the margarine in a large frying pan (I use a cast iron pan).
  5. Place the cut up hot dog pieces in the pan and lightly brown them.Add the potato pieces and the peas.
  6. Stir well to ensure all the pieces are evenly cooked.
  7. At last add the cheesy sauce and mix to cover all of the meal evenly.
  8. Cook for 5-10 minutes.
  9. Sprinkle the shredded non-dairy cheese over the top and place in the pre-heated oven for 3-5 minutes to melt the cheese.

* The winter squash pieces add an extra smooth, creaminess to the sauce. If it is not on hand or convent, then use 2 more carrots instead.