Preparation

1. Place the TMK fillet strips in a baking pan, lined with non-stick baking paper.
2. Coat well with olive oil and seasoning of choice
3. Bake in a preheated oven for 20 minutes or until golden at 220C degrees, turning mid-bake.
4. To make the sauce, first melt vegan butter in a sauce pan and then add all the spices, simmer for 2 minutes and remove from the stove.
5. To make the vegan coleslaw, mix all wet ingredients in a bowl and add cabbage and carrots. Store in the fridge until serving.
6. To assemble, add the Nashville hot sauce in a bowl and mix in the TMK fillet strips until coated well.
7. Cut the hot dog buns in the middle, place the coated TMK fillet strips in the middle, top up with vegan coleslaw and serve.