This post for Vegan Hot Dog Toppings was sponsored by Lightlife. Join me at the NYC Vegetarian Food Festival on May 20–21. Lightlife is a sponsor and I’ll be doing a cooking demo on Sunday (5/21). Purchase tickets here and get 40% off with code JENNE40.
I hope you enjoy the recipes and the video below.
Memorial Day marks the start of summer and, for many, the return of backyard cookouts. While grilling is a favorite pastime, traditional processed meats—hot dogs, bacon, sausages, and deli slices—have been linked to increased cancer risk. The World Health Organization classifies processed meat as a Group 1 carcinogen, placing it in the same category as tobacco for cancer risk. Red meat is considered Group 2A, meaning it probably causes cancer. High-heat cooking, like grilling, can create nitrosamines, compounds associated with cancer risk. A simple way to enjoy cookout flavors without that risk is to choose plant-based alternatives instead.
Vegan Hot Dog Toppings
Instead of serving processed or red meat, try plant-based hot dogs and vibrant toppings. This week I partnered with Lightlife to share five delicious, healthy, and colorful vegan hot dog toppings to pair with their 100% plant-based Smart Dogs. I’ve been asked whether they taste like conventional hot dogs—honestly, most guests can’t tell the difference. Better still, these options let you enjoy summer foods while reducing health risk.
These five toppings are easy to mix and match. In the video I demonstrate combinations that make every Smart Dog feel like a special creation. My favorite pairing is the blackberry barbecue sauce with rainbow slaw, finished with crushed plantain chips for crunch. Bring these vegan hot dogs and vibrant toppings to celebrations all summer—everyone loves colorful, flavorful food that feels good to eat.
NOTE: The recipes below are grouped the same way I combined them in the video.
Tempeh Bacon & Quick-Pickled Beets
By: Jenné Claiborne
Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes | Servings: 4
Combination one pairs smoky tempeh bacon with tangy quick-pickled beets and onions. The tempeh adds texture and deep flavor, and the pickles bring bright contrast.
Ingredients
- 1 block Lightlife tempeh
- 1/4 cup soy sauce or tamari
- 2 tablespoons maple syrup or agave
- 2 tablespoons liquid smoke (or smoked seasoning)
- 1/2 cup white vinegar
- 1/2 tablespoon sugar
- 1 teaspoon fennel seeds
- 1/2 sweet onion, thinly sliced
- 1 large raw beet, shredded
Instructions
Tempeh Bacon
- Thinly slice the tempeh into strips.
- Combine soy sauce, maple syrup, and liquid smoke in a bowl.
- Toss the tempeh in the marinade until all slices are coated. Refrigerate to marinate for at least 1 hour or overnight.
- Preheat oven to 300°F and line a baking sheet with parchment.
- Spread tempeh slices on the sheet and bake until dry and slightly crispy at the edges, about 30 minutes.
Quick-Pickled Beets & Onions
- Combine vinegar, fennel seeds, and sugar in a jar and stir.
- Add onions and shredded beet, pressing vegetables down so the vinegar covers them. Let marinate about 1 hour before serving.
Mango Tomatillo Salsa (Spicy!)
By: Jenné Claiborne
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yield: 1.5 cups
This fresh, slightly spicy tomatillo salsa is ideal for summer. If you prefer less heat, remove the jalapeño seeds. Mango can be swapped for peach, strawberry, or pineapple. Finish your hot dog with avocado for creaminess.
Ingredients
- 6 tomatillos, husks removed
- 1 jalapeño pepper
- 1/2 ripe mango, diced
- 1/4 cup red onion, minced
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice
Instructions
- Turn on the oven broiler.
- Place tomatillos and jalapeño in a baking dish and broil until charred and softened, about 15 minutes.
- Combine charred tomatillos, jalapeño, mango, red onion, cilantro, salt, and lime in a blender. Pulse a few times so the salsa stays slightly chunky—do not overblend.
Blackberry Barbecue Sauce & Rainbow Carrot Slaw
By: Jenné Claiborne
Prep Time: 15 minutes | Cook Time: 15 minutes
This was my favorite combination—blackberry barbecue sauce served over Smart Dogs with a bright, creamy rainbow carrot slaw and crunchy plantain chips on top. Use store-bought vegan barbecue sauce or make your own.
Ingredients
- Blackberry Barbecue Sauce:
- 1 cup fresh blackberries
- 1 teaspoon grapeseed oil
- 1 1/2 cups barbecue sauce (homemade or store-bought, vegan)
- Rainbow Carrot Slaw:
- 3 tablespoons apple cider vinegar
- 3 tablespoons vegan mayo
- 1/2 teaspoon sugar
- 2 tablespoons Dijon mustard
- 1 large carrot, shredded
- 1/4 red cabbage, shredded
Instructions
Blackberry Barbecue Sauce
- Preheat oven to 350°F.
- Toss blackberries with oil and spread on a baking sheet. Roast 15 minutes until softened and lighter in color.
- Place roasted blackberries and barbecue sauce in a blender and blend until smooth and creamy.
Rainbow Carrot Slaw
- In a bowl combine apple cider vinegar, vegan mayo, sugar, and Dijon mustard.
- Add shredded carrot and cabbage, toss to combine. Serve immediately or refrigerate to let flavors meld.
Try these toppings individually or combine them for bold summer flavors. I’d love to hear which combinations become your go-tos—enjoy a delicious, plant-forward season!