When I first saw carrot dog recipes all over the web, done in a variety of ways, I thought it sounded very strange. But I’m an adventurist when it comes to plant-based foods, so I had to give it a try. Surprisingly, they’re so good that even my omnivore friends love them! I am not sure where this idea originated, but many thanks to the creator.
Prep: 15 mins + overnight
Cook: 30 mins
Total: 45 mins + overnight
Yield: 4 servings
1. Peel the carrots, trim the ends, and cut them to the length of your hot dog buns.
2. Bring a medium saucepan of water to a boil over medium-high heat. Add the carrots and cook for 5 to 8 minutes, until tender but not mushy. Drain the carrots in a colander and put them under cold running water. This shocks them and prevents them from getting any softer.
3. In a small bowl, whisk together the vinegar, water, tamari, molasses, liquid smoke, garlic powder, onion powder, and pepper. Transfer the marinade to a large ziptop bag and add the cooled carrots. Toss gently to coat. Refrigerate overnight.
4. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
5. Remove the carrots from the marinade and place on the prepared baking sheet. Bake for 15 to 20 minutes, until heated through and slightly browned.
6. Serve the carrots in the hot dog buns with your choice of toppings.
1. Top your hot dog with any of the following toppings: ketchup, mustard, diced onion, plant-based coleslaw, saurkraut, relish or a plant-based chili.