Meat-Free Chimichurri Hot Dog With Salsa Criolla & Fries
Try your own version of Argentine street food favourite choripán with a meat-free twist. You'll load plant-based hot dogs into brioche with creamy plant-based mayo, zingy chimichurri and a tomato and onion salsa. Delicioso.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient











You'll also need
Olive oil, Vegetable oil, Sugar, Salt, Pepper (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into chips
Add the chips to a baking tray (or two) with a drizzle of vegetable oil, your dried oregano and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your oregano fries

Peel and finely slice half your red onion[s]
Dice your remaining red onion finely

Add your meat-free hot dog sausage[s] to one side of a tin foil-lined baking tray and the sliced red onion next to the sausage[s] (you'll use the chopped onion later!)
Add a small drizzle of vegetable oil and a pinch of sugar to the onion and give everything a good mix up
Arrange the onion in a pile next to the sausage[s] (this prevents them from burning whilst cooking) and put the tray in the oven for an initial 17-18 min or until the sausage[s] are golden and cooked through

Meanwhile, chop your parsley finely, including the stalks
Dice your tomato[es] finely
Peel and finely chop (or grate) your garlic

Add your chopped tomato to a bowl with your chopped red onion and half your red wine vinegar
Add a pinch of salt and pepper, a drizzle of olive oil and a generous pinch of sugar
Stir it all together – this is your salsa criolla

In a separate bowl, combine the chopped parsley with the chopped garlic (not a big garlic fan? try using less!), half your chilli flakes (can't handle the heat? Go easy!) (save the rest for another recipe!) and the remaining red wine vinegar
Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil with a pinch of sugar and salt
Give everything a good mix up – this is your chimichurri

Once the sausage[s] have had an initial 17-18 min, add your hot dog bun[s] to the other side of the baking tray and cook for 3 min or until warmed through
Cut a slit into the top of the warmed hot dog bun[s]

To build, spread your vegan mayo inside each bun, then fill with a meat-free hot dog
Top with the caramelised onion, chimichurri and some of the salsa criolla
Serve with the oregano fries and remaining salsa criolla to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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