Vegan Coney Dog

Total time50 min

Prep time15 min

Cook time35 min

This is classic ballpark comfort food built around a thick, spiced chili-style sauce spooned over a warm dog in a soft steamed bun. The sauce gets its deep savory backbone from tomato paste, chili powder, cumin, smoked paprika, and celery salt, simmered low and slow until it's thick enough to mound on a spoon rather than run. A swipe of yellow mustard under the sauce adds sharp tang, and a scattering of finely diced white onion on top brings fresh crunch to balance all that richness. The bun gets steamed rather than toasted, so it stays soft and pillowy and soaks up every bit of sauce without falling apart. It's the kind of nostalgic, messy-in-a-good-way dish that fits neatly into a plant-based lineup, and it's a great pick when you're craving something hearty, smoky, and satisfying.

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Ingredients

4 servings

For the Coney sauce

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ cup beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
¼ cup water
2 tbsp tomato paste
1 tbsp yellow mustard
1 tbsp worcestershire sauce
1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
¼ tsp celery salt
¼ tsp black pepper

For the dogs

4 all-beef hot dogs
Chef's tip
Check the package. Most plant-based hot dogs are precooked and only need heating through; if yours are uncooked, follow the package directions.
4 hot dog buns

For serving

4 tsp yellow mustard
½ cup white onion, finely diced

Instructions

1
Add the ground beef to a medium saucepan over medium heat. Break it into very fine crumbles using a wooden spoon or the back of a spatula, working continuously until no pink remains and the texture is almost paste-like, about 8–10 minutes. Drain off any excess fat, leaving the meat in the pan.
2
Add the beef broth, water, tomato paste, yellow mustard, Worcestershire sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, celery salt, and black pepper to the pan. Stir well to combine, then bring to a gentle simmer over medium-low heat.

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