• Kim Campbell

Carrot Dogs

Updated: Jun 22, 2018

When I first saw this recipe all over the web, done in a variety of ways, I thought it sounded very strange. But- I'm an adventurist with 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.

Yields: 4 serving

Prep Time: 15 minutes Cook Time: 30 minutes


Ingredients:

4 large carrots

¼ cup apple cider vinegar

¼ cup water

2 tablespoons low sodium tamari sauce

1 teaspoon molasses

¼ teaspoon liquid smoke

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon black pepper

4 whole-grain hot dog buns, toasted if desired


Topping ideas:

Ketchup

Mustard

Diced onions

Coleslaw

Relish

Sauerkraut

Chili


Directions:


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 the large zip-top bag and add the cooked carrots. Toss gently to coat. Refrigerate overnight.

4. Preheat the oven to 400°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 14 to 20 minutes, until heated through and slightly browned.

Serve the carrots in the hot dog buns with your choice of to toppings.


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© 2018 by Kim Campbell