Vegan Coney Island Sauce

While seemingly involved, it's not. I promise. This will be my perpetual go-to when I am craving a hearty Coney Dog like the ones found at Coney Island Hot Dogs in downtown Worcester...Central Mass folks, you will likely know what I'm talking about...
1) Mash the 1kidney beans. Combine in small bowl with the TVP and 1 tablespoon of water. Set aside.
2) Heat a small pan on the stove. Melt the vegan butter and add onions. Add garlic salt and pepper and begin to caramelize for 3 to 5 minutes.
3) In the meantime, combine ketchup, BBQ sauce, mustard, apple cider vinegar, sugar*, celery salt (start with about 1/2 teaspoon), hot sauce, chili powder and paprika. Set aside.
4) Add the mashed mixture of beans and TVP to the caramelizing onions and brown. At this point, the beans and TVP will create a mass that resembles a large bean patty. No worries. Break it up as you flip it to brown evenly. Once browned add the sauce mixture to the pan. Stir slowly and well. The beans and TVP should break up into small bits. Lower heat and allow to simmer for 5 to 10 minutes, adding more celery salt, paprika or chili powder depending on your tastes.
5) While the mixture simmers, cube the vegan hot dogs and add to an oiled skillet and brown. Toast the bread. Once nice and toasted, plate the bread on a plate and top with hot dog cubes and Coney Island Sauce. Sprinkle some additional celery salt on top and serve with a green vegetable.
Enjoy!
*I like mine to be a little sweeter than savory. Please adjust the sugar accordingly as the BBQ sauce will likely have a good amount of sweet to it from the get go. This sauce is super flexible and ideal for tweaking based on tastes.
Source of recipe: This was inspired by my craving for Coney Island Hot dogs and by an easily adaptable recipe for Coney Island Sauce found on allrecipes.com