Vegan Prune Hot Dogs with a Fennel and Apple Slaw

Flavourful, textured, and delicious – these Vegan Prune Hot Dogs are ideal to share and are sure to be a hit! This contemporary take on a classic dish doesn’t compromise on taste and is a great way to incorporate more plant-based meals into your week.

Makes: 12-16Prep Time: 10-15 minutesCook Time: 5-10 minutes


  • 1 tbs Olive Oil
  • 1 Red Onion, sliced fine
  • 3 Garlic Cloves, minced
  • 1 Red Pepper, deseeded & cut small
  • 1 Portobello Mushroom, chopped fine
  • 3 tbs Paprika
  • 10 California Prunes
  • 2 tbs Fresh thyme
  • 2 Sprigs Rosemary
  • 1 tin Red Kidney Beans, drained, rinsed &
  • pat dry
  • 1 tin Cannellini Beans, drained, rinsed &
  • 5 tbs Plain flour
  • 3 tbs Crushed Walnuts
  • 2 tsp Sea Salt
  • 2 tsp Cracked Black Pepper
  • For the slaw
  • 1 bulb of Fennel
  • 2 Granny Smith style Apples
  • 1/2 Lemon
  • 3 tbsp Olive Oil


1. Sweat the onion, pepper, California Prunes, mushroom, garlic, herbs & spices over a
medium heat.
2. Add the beans to a mixing bowl with the flour & walnuts and mash up with your
3. Once the onion mix has softened add it to the mixing bowl and leave to cool.
4. Using a masher, mash the mix until it just starts to come together.
5. Don’t over mash the mix, (you want some texture).
6. Place the sausage mix into a piping bag, then pipe into sausages.
7. You can bake the sausages or pan fry them in a little olive oil for 5-10 minutes until
golden and crisp.
8. Serve in hot dog rolls with the slaw.

For the Slaw
1. Meanwhile, slice the fennel and apple as thinly as possible, then place in a mixing bowl
with the lemon juice and olive oil.
2. Mix the slaw together add put to one side until the sausages are ready.


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.