Vegan Coney Island Dogs

1 First, bring one cup of veggie broth to a simmer in a medium sized sauce pan. Then stir in the TVP. Turn the heat off and set aside to let the TVP absorb all the broth. 
2 Now in a large pot, heat the olive oil on medium high. Then add the chopped onion and chopped garlic. Saute for 3-4 minutes, reducing heat as needed until the onion is translucent. 
3 Then stir in the tomato paste and saute for another minute. 
4 Next, stir in the TVP, then add the remaining 2 cups of broth. 
5 Bring to a low simmer, then stir in the chili powder, cumin, celery salt, steak sauce and ketchup. 
6 Let simmer stirring occasionally for 30-45 minutes or until the chili is the thickness you want. The TVP will continue to absorb the broth and thicken up. 
7 While the chili is simmering, grill, bake, or saute your vegan hot dogs. 
8 Once the chili is the thickness you want, taste and adjust seasoning by adding salt and pepper to taste. 
9 Serve your Coney Island dogs in a warmed bun with chili on top and raw onions or vegan cheese, or both!