Who lives in a pineapple under the sea? It’s our favourite octopus made with vegan hot dogs and star fish friends! Enjoy your blue pasta with a side of funky seaweed aka pineapple coleslaw, mixed with vegan mayo and seeds!
½ box Fry’s Hot Dogs, defrosted
250 g conchiglie pasta (shell-shaped pasta)
2 slices of vegan cheese
A handful of rosa tomatoes, sliced
Natural Blue Food Dye*
1 head of red cabbage (you will save some for the coleslaw!)
¼ tsp baking soda
*Use natural food colouring if you don’t want to make your own
For the Funky Seaweed Coleslaw
2 cups shredded red cabbage
1 cup grated carrots
1 cup pineapple, diced
⅓ cup mixed seeds (e.g. toasted pumpkin seeds, sunflower seeds and sesame seeds)
¼ cup chopped fresh parsley
¼ cup vegan mayonnaise
1. Cook the pasta according to the packaging instructions. Set it aside.
2. Slice the red cabbage into chunks.
3. Bring a pot of water to the boil. Add the sliced cabbage in the pot and simmer for about 15 minutes.
4. Strain out the red cabbage (the cabbage will be used for the coleslaw).
5. Simmer the purple water for another 15 minutes until the consistency is becomes like syrup.
6. Gradually add the baking soda to turn the water from purple to blue.
7. Add the pasta to the blue water and allow the pasta to absorb the colour until it turns blue.
8. Fry the Hot Dogs up according to the box instructions. Allow to cool. Cut slits ¾ of the way up the Hot Dog to make the octopus tentacles.
9. Cut the vegan cheese into star shapes using a cookie cutter.
10. To make the coleslaw, combine all the ingredients together in a bowl, ensuring the mayo is mixed through well.
11. Place the pasta in bowls, with the Hot Dog Octopus on top, along with the cheese stars and tomatoes. Serve the funky seaweed coleslaw on the side.
A big thanks to the Fry Family Food Co for this delicious and fun recipe.