Christmas hot dogs

prep time 30 min


  • Sausages (makes about 8)
  • 1 package Gold and green pulled oats Nude
  • 1 dl vegan cream cheese (oat-based)
  • ½ red onion or 1 small
  • 3 tsp psyllium (crushed psyllium husk)
  • Spices: ½ tsp Ceylon cinnamon, ½ tsp ginger powder, ¼ tsp ground cardamom, ¼ tsp allspice, ¼ tsp ground white pepper, ¼ tsp nutmeg
  • ½ tsp Salt
  • black pepper
  • 1.5 dl parsley
  • 1.5 dl chopped mint
  • 1 clove of garlic
  • ½ tbsp apple cider vinegar
  • ¼ tsp Salt
  • black pepper
  • 3 tbsp Extra virgin olive oil
  • 2 dl lingonberries
  • 1 tsp maple syrup (or other sweetener)
  • chili flakes
To serve:
  • Vegan mayo + bread rolls

Spread vegan mayo on bread, add sausage and sauces. ENJOY!

Recipe: Tiina Strandberg @My Berry Forest


  1. Sausages: Preheat oven to 200 C. Blend pulled oats into a fine “crumb” and place in a bowl. Blend cream cheese, onion, psyllium + spices into a smooth paste. In a bowl, combine pulled oats and paste to form a thick batter. Shape into 8 sausages (or more if you want smaller).
  2. First cook the sausages in boiling water for about 2 min (carefully, two at a time). Next fry them in a pan in olive oil for a few min by moving/rolling them constantly to prevent sausages from sticking to the pan. And last, cook in the oven for 10 min and let them firm up at least 20 min.
  3. Blend all chimichurri ingredients except olive oil, and add olive oil last mixing it with a spoon. Combine lingonberry sauce ingredients and crush the berries with a fork.

Categories: Appetizer, Christmas, Snack, Snacks

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