So you, um, put a carrot in a bun and call it a vegan hot dog?
Well, if you say it like that, it sounds weird. Hey it sounds weird anyway.
But try marinating a cooked carrot in the right stuff then grilling these guys and it’s a whole new world.
A carrot dog with a texture like a hot dog that doesn’t taste at all like a carrot – who would have thought!
There are a few of these recipes for vegan carrot hot dogs around, so here is my take after a few experiments preparing for summer.
Find thick carrots so you can peel them to the right hot dog thickness. Nothing is worse than getting a carrot that looks right, then you peel and it gets thinner then you cook and it shrinks thinner still.
There are some recipes calling for broiling them from fresh.
For me it still tastes a bit carrot-y when you do this, which is not what you are really after. You want the texture not the taste of the carrot, with the marinade and toppings giving you tons of flavor.
Try vegan coleslaw, cooked cumin beans, jalapeno salsa or good ol’ spicy mustard for toppings. Basically, anything you would for a hot dog.
The grill on a barbecue is perfect for these, but you can broil them too – and make your kitchen smell heavenly in the process!
- 4 carrots 'bun-size'
- 1/4 cup apple cider vinegar
- 2 Tbsp Bragg’s liquid aminos or use vegan soy sauce
- 1 Tbsp water to mix
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 dash liquid smoke (sub with 2 Tbsp smoked paprika if needed)
- 1 Tbsp maple syrup
Bring a pot of lightly salted water to the boil and add carrots. Reduce to a medium heat.
Simmer the carrots for about 10 - 12 minutes, or until fork tender. You don't want it to be mushy but you don't want it to be hard either - basically the bite and texture of a hot dog.
Remove carrots once finished and run quickly under very cold water then pat dry. This is just to stop them cooking so the texture is held.
Combine and mix marinade ingredients in a gallon ziploc bag or tupperware container.
Let carrots cool then put them in marinade. Leave sealed in a fridge for a minimum of 6 hours (overnight would be ideal).
Heat up on a pan to place in toasted buns or cook over a grill to and serve slightly charred.