Vegan Coney Island style chili topped vegan hot dogs. So easy and so delicious! Perfect for any cookout!
First, bring one cup of veggie broth to a simmer in a medium sized sauce pan. Then stir in the TVP. Turn the heat off and set aside to let the TVP absorb all the broth.
Now in a large pot, heat the olive oil on medium high. Then add the chopped onion and chopped garlic. Saute for 3-4 minutes, reducing heat as needed until the onion is translucent.
Then stir in the tomato paste and saute for another minute.
Next, stir in the TVP, then add the remaining 2 cups of broth.
Bring to a low simmer, then stir in the chili powder, cumin, celery salt, steak sauce and ketchup.
Let simmer stirring occasionally for 30-45 minutes or until the chili is the thickness you want. The TVP will continue to absorb the broth and thicken up.
While the chili is simmering, grill, bake, or saute your vegan hot dogs.
Once the chili is the thickness you want, taste and adjust seasoning by adding salt and pepper to taste.
Serve your Coney Island dogs in a warmed bun with chili on top and raw onions or vegan cheese, or both!