Drunken Franks: A Vegetarian Recipe From Oh My Veggies.com

By Kiersten | Last Updated: February 7, 2018

Drunken Franks

Looking for an awesome way to use veggie dogs? Make drunken franks by adding some onions and mushrooms that were sauteed in a little bit of lager.Β  If you like caramelized onions, you will love them when they’re sauteed in beer and topping a Field Roast Frankfurter.



Drunken Franks

Drunken Franks

Field Roast Frankfurters smothered in onions and mushrooms. Oh, and did I mention that the onions and mushrooms are sauteed in beer? Yeah, there’s that too.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 Franks


  • 1 tbsp. olive oil
  • 1 large onion, thinly sliced
  • 8 oz. mushrooms, sliced
  • 1/2 c. lager
  • salt and pepper to taste
  • 4 Field Roast Frankfurters
  • 4 whole wheat hot dog buns


  1. Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes, or until softened. Add mushrooms and cook 5 minutes more.
  2. Add lager, salt, and pepper. Increase heat to medium-high and simmer for 10 minutes, until lager has formed a thick sauce.
  3. Reduce heat to low. Push mushrooms and onions to one side of the skillet. Add franks and cook for 7-10 minutes, turning every 2 minutes or so, until warmed through. (Continue to stir the onions and mushrooms too!) Place franks on buns and top with onions and mushrooms.

Tip: Any vegetarian frank can be substituted

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These are SO good–you will love them! And their other sausages are super good too. My favorite is the Smoked Apple Sage. I used to eat their lunch slices almost everyday, but (sadly!) I can’t find them here.

I had been wanting to try them for a while too and now that I have, they are definitely going to be a regular on my grocery list. I was thinking about trying to make bagel dogs with them, although working with yeast terrifies me. πŸ™‚

I think a lot of people are trying to reduce the amount of meat they eat, even if they don’t eliminate it all together, and Field Roast is great substitute because it tastes good in its own right–you don’t really think, “Oh, this doesn’t taste like a real hot dog,” instead you think, “Oh, this tastes really good!” πŸ™‚

Thanks for this suggestion! I’ve been trying to reduce my meat consumption, but I feel like a lot of that processed soy meat is just as bad (health wise) as the meat it’s trying to replace.

I think aside from the fact that they contain protein, a lot of those soy meats are basically junk food. Field Roast is made with real ingredients and it tastes so much better than the soy stuff too. They have lunch meats made with lentils and mushrooms that are amazing!

YUM! These look great. I haven’t tried this brand but I’ll be looking for it. We’re not totally vegetarian but I like going meatless at least half the week. The toppings look delicious!

There are two stores fairly close to me that carry this brand! I am going to make a special trip with hopes of finding these.

I don’t eat hot dogs-or meat for that matter-and would love to find an easy meal for the beach this summer. (we haul a grill and a number of other things with us!) Do you think these will hold up to grilling?

These are my favorite go to quick meal. They taste a lot like hot dogs and are very smokey. I sautee them in a bit of olive oil spray and have them with Dijon mustard and sauerkraut. So good!

Yes, I love the smokey flavor! I haven’t eaten a hot dog in so long, but I think the Field Roast ones are much more flavorful than the meat ones.

I think Field Roast took it to a new level with these frankfurters. They are by far the best hot dogs I have ever had–meat or meatless–and I had 50 years of the other type before turning vegetarian a few years ago so I do remember the taste of meat dogs. Add to that the fact that although each one has less calories than a Nathan’s, it has twice the protein.

I agree–like I said, I hardly remember what a meat hot dog tastes like, but I do know that the Field Roast version is far better! They’re definitely going to be a grilling staple in our kitchen this summer.

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