Homemade vegan Seattle dog

Mince the yellow onion finely so it blends evenly with the vegan ground meat.

Heat a splash of grapeseed oil in a medium saute pan over medium to high heat; cook the minced onions two to three minutes, stirring.

Add chopped fennel seeds, finely chopped fresh rosemary and thyme and a little splash of sherry vinegar; cook four to five minutes more on high heat.

Transfer the onions to a tray and cool in the fridge for 10 minutes.

Add the cooled onions to the vegan grind in a medium mixing bowl with a pinch of salt and mix well with a fork.

Line the stuffing tube of a grinder or sausage stuffer with a plant-based sausage casing and tie a tight knot at the end.

On the low setting, stuff each link slowly but firmly, about 6 to 8 inches long depending on the bun size, without air pockets; twist tightly between links (or tie a knot).

Heat a large saute pan or flat top on high with a splash of oil and cook the hot dogs on all sides until dark golden brown; warm the buns meanwhile.

Top with whole grain mustard, pickled banana peppers, caramelized onions and vegan cream cheese; melt spicy cheddar vegan cheese over the top of one.