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4.53 from 91 votes

Vegan Coney Chili Sauce

Put vegan coney chili sauce on your favorite vegan hot dog or a carrot dog. Pour it over your french fries, or use it as a dip mixed with your favorite cheese sauce recipe and serve with tortilla chips! You will love this vegan coney chili sauce recipe!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entrees
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 61kcal

Ingredients

Vegan Coney Sauce

  • 1 large white onion chopped
  • 3 cloves garlic minced
  • 2 ½ cups cooked brown lentils I used Trader Joe's steamed brown lentils or 11 ounces meat alternative crumbles.
  • 16 ounces Muir Glen Tomato Sauce
  • 2 Tablespoons yellow mustard
  • 3 Tablespoons chili powder
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red chili flakes

Instructions

Lentils Preparation Options

  • To cook the dry lentils in the same pan as the coney sauce, saute the onion and garlic; add the lentils and 4 cups of water. Bring to a boil, cover, and reduce heat to simmer for 17-20 minutes. Then, follow the directions below.
  • To cook dry lentils, separately, in a medium saucepan, combine the lentils and 4 cups of water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool.
  • Or use steamed or canned lentils (drained)
  • If using alternative meat, cook in the pan according to the package instructions, except skip any unnecessary oil.

Making the Coney Sauce

  • Place the garlic and onion in a medium-sized skillet and cook on medium until translucent.
  • Add the cooked lentils (or see lentil preparation options above), or use the aternative meat and brown in the pan.
  • Add the remaining ingredients and cook until combined.
  • Keep on heat on low until ready to serve, simmering the sauce. or cThe sauce will thciken as it cooks.

Notes

  • On another day, we used this one batch of sauce for chili carrot dogs and chili fries. I wished I had doubled the batch! That’s how good it is.
  • For chili fries, bake or air-fry your potatoes without oil. I used potato coins for this particular recipe, cooked in a 425-degree oven for 45 minutes on a silicone mat. No oil is needed. Top with chili sauce, onions, and YUM!
  • Using canned or steamed lentils is a shortcut for making cooking lentils.
  • If I don't have tomato sauce, blend a can of diced tomatoes instead.
  • I make a double batch of vegan coney chili sauce and freeze it in one cup of souper cubes because we often eat it.
  • The coney sauce can be kept fresh in the refrigerator for up to one week or frozen for up to three months.
  • Thaw in the refrigerator overnight, and then reheat.
  • My family likes to have a vegan hot dog bar with a variety of toppings, such as mustard, onions, pickle relish, ketchup, pickled red onions, sauerkraut, sports peppers, mild banana peppers, and diced tomatoes.
  • Other great options are mustard dill sauce, mustard dipping sauce, and vegan secret sauce.

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 359mg | Potassium: 236mg | Fiber: 3g | Sugar: 2g | Vitamin A: 821IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg