On the days I wouldn’t know what to cook while in high school I always relied on sausages (hot dogs links) to slice and cook with tomato paste, garlic, onions and some ketchup.  That dish would go great with anything, spaghetti, rice, roasted potatoes, fried yuca, potato salad, pasta salad, cole slaw, etc.

It was one of my staple dishes and the secret of why this simple dish was a success, is the same reason this recipe I’m sharing today is also another success, SEAR ALMOST EVERYTHING!

Nowadays I’ve been cooking a similar version, except this time I cook *vegan* (or so I try), and I found the Smart Dogs and let me tell you this, these protein links are so versatile you won’t believe the dishes I’ve come up with!

I’ll go back to basics sharing the recipe for this important simple dish in my life, adding some grown up touches (ahem..  more veggies), because oh well now I love mushrooms and I’m not 12 anymore!

In Panamá we call this dish *Salchichas Guisadas*, now this my vegan version of it, so here we go:

Salchichitas Guisadas Veganas: (Vegan Dogs links in garlicky tomato sauce)

Serves 4: – Prep Time + Cooking: 15-20 minutes.

1/2 package of a Smart Dogs (protein links, I prefer regular size but you could use the jumbo too)
1 tbs of minced fresh garlic
3 tbs of sliced scallions (2 tbs of the hard side and 1 tbs of the dark green softer side)
1 cup of sliced peppers
5 oz (approx 1/2 cup) of sliced shiitake mushrooms) (or any of your favorite mushrooms)
1 tsp of Sriracha
1 tsp of Bean Paste
2 tsp of Thin Soy Sauce (regular soy sauce might be saltier so watch out!)
1/2 tsp of Raspadura (raw sugar or maple syrup, or something sweet like ketchup, but not too strong like molasses!)
2 tbs of chopped fresh cilantro
1 tbs of tomato paste

Directions:
1.  Sauteé your sliced mushrooms (add pinch of salt) with a little bit of oil in a hot pan, (on the photo it shows the level of caramelization of 4 minutes) you can go less or more time.
2.  Reserve mushrooms and add another 1-2 tbs of oil to the same pan and wait until is really hot again, then sauteé the sliced dogs now, until brown.
3.  Add to the mushrooms the garlic and cook for 1-2 minutes (be careful not to burn the garlic, reduce heat at this point if necessary).
4.  Add the sliced peppers and the 2 tbs of the scallions (the harder side). Add the bean paste and tomato paste.
5.  Mix everything together and at this point you can add the rest, thin soy sauce, sriracha and your sweet liquid (raspadura).
6.  Add 2 ounces of water, and keep adding more water until the consistency you prefer, if it’s too thin just add more tomato paste or reduce a bit longer but your veggies will get soggy : (
7.  Cook and simmer for 2-3 minutes, adding spices if you want (cumin, paprika, etc.  I like a touch of hot mustard).
8.  Before turning off the heat add rest of the scallions and the cilantro.
Ready to serve, it lasts in the fridge 2-3 days!

NOTE: You don’t need Sriracha for this sauce, if you prefer a spicy chili sauce, or no spicy whatsoever it will work just fine.  I don’t add salt to the dish because I’m using Thin Soy Sauce, if you don’t have any soy sauce, adjust the seasoning with salt, but remember to taste, taste and taste!  You could also add spicy mustard, a touch of vegan mayonnaise or sour cream, be creative!

My favorite sides with this dish are: fried yuca, fried bread (hojaldre) or fried green plantains, nevermind the Sloppy joe’s, these salchichitas make a great sandwich too!  If you want to go with a healthier side dish I suggest having it with steamed brown basmati rice and roasted brussels sprouts, yup still delicious.

Now there you have it, my recipe for Salchichitas Guisadas Veganas.

Below, step by step for this dish:
 

Package of mushrooms, raw and then cooked 

Smart Dogs 

Uncooked and cooked smart dogs

Thin Soy Sauce/Tomato Paste/Sriracha/Bean Paste, Scallions & Peppers

¡a comer!