Peel and slice the onions into thin rings and separate each ring.

Stir all of the dry ingredients together in a large mixing bowl.

Heat the oil for deep frying over medium heat to 180 °C.

Combine the almond milk and coconut cream in a large mixing bowl. Toss each onion ring into the dry mixture, then dip each into the wet mixture and then back into the dry mixture.

Fry the onion rings off in batches until golden and crisp - about 1-2 minutes and then drain on kitchen paper.

Stir all of the ingredients together and season to taste.

Lightly chargrill the Fry’s Original Hot Dogs on a braai/barbeque over medium heat coals until heated all the way through.

Slice the top of each bun open without cutting all the way through. Spread the roll with mustard and add some grated vegan cheese. Add the hot dog sausages and top with salsa and onion rings. Garnish with basil leaves, if preferred.

TIP: German mustard is sweeter and tangier than Dijon mustard and can be found in larger supermarkets and specialised delis. Dijon mustard can also be used, if preferred.