Heat the oil in a saucepan and cook the onion over medium-high heat for about 5 to 10 minutes or until golden brown.
Add all the remaining ingredients, stir, cover, and cook over medium heat for 5 to 10 minutes or until the sauce thickens and the onion is soft. Set aside.
For the vegan hot dogs:
Heat the extra virgin olive oil in a large skillet and then cook the vegan sausages over medium-high heat for about 1 to 2 minutes on each side or until golden brown. Set aside.
Feel free to either eat your hot dog buns at room temperature or heat them instead. To do it, bake, grill, or toast them until they are warmed through and lightly crispy, or take a sheet of paper towel and lightly sprinkle it with a little bit of water, then wrap the buns in the moistened paper, and microwave for about 10 seconds. Cooking time may vary depending on the microwave you’re using.
Fill each bun with one vegan sausage. Top with 1 tbsp of sauerkraut, some onion sauce, and spicy brown mustard to taste.
Feel free to customize them with this delicious vegan cheese.
Keep the leftover onion sauce in an airtight container in the fridge for 3-5 days.
Feel free to use any type of oil, onion, syrup, or salt.
This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
Check the ingredients to make sure your buns are vegan. You could also use any other types of bread instead.
If you’re in a hurry you can use store-bought onion sauce or some ketchup instead. It’s also delicious!