Vegan Carrot Dogs 

Loved by vegans and non-vegans alike, these carrot dogs have fantastic flavor, perfect texture, and that meaty smokiness that kicks a BBQ craving. My kids cannot resist these, so I always make a double batch each time. As you may know, there aren't many calories in a carrot. So, for a complete meal, pair these carrot dogs with hearty sides like potato salad, baked beans, and fresh corn on the cob for a deliciously satisfying meal. 

Ingredients

8 medium to large-sized carrots (peeled and trimmed to bun size)

8 Hotdog rolls

Favorite dog toppings

Marinade Ingredients

Tamari

Water (carrot water from boiling)

Liquid Smoke

Rice Vinegar or Apple Cider Vinegar

Sesame Oil

Brown Sugar

Garlic Powder

Onion Powder

Smoked Paprika

White Pepper

Instructions

1. Peel, trim, and shape carrot ends to be rounded and fitted to the length of the bun.

2. Boil carrots for 10-12 minutes until they are fork tender but not soft.

3. In a measuring cup, combine all ingredients for the marinade and set aside while carrots boil.

4. Put the carrots in a gallon freezer bag or an airtight glass container with the marinade. Place the bag or container in the fridge and let the carrots marinate for at least four hours, or overnight, for the best flavor.

5. In a nonstick pan, cook on the stovetop or grill the carrots for 1-3 minutes per side.

6. Add your favorite toppings and enjoy!

Favorite Topping Combos

-Plant-based Chili

-Mustard & Homemade sauerkraut

-Homemade pickled red onions

-Sweet Relish, Mustard & Ketchup 

-Hot pepper relish & green onion

NOTES

• Leftover marinade can be stored in the freezer and used for the next batch.

• Do not overcook carrots; they will become too mushy and/or fall apart in the marinade. 

• Leftover carrot dogs can be stored in an airtight container in the fridge for 2-3 days.

• Save the carrot peels for compost or scraps for making vegetable broth.