Carrot Dogs from The PlantPure Kitchen

Yields: 4 servings | Prep Time: 15 minutes, plus overnight to marinate | Cook Time: 30 minutes

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.

4 large carrots
¼ cup apple cider vinegar
¼ cup water
2 tablespoons low-sodium tamari
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

Toppings (optional)
Ketchup (low sodium/sugar)
Dijon mustard
Diced onion
Coleslaw
Sauerkraut
Relish
Chili

  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°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.

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2 Comments

  1. Sherry Willis said on

    Can you grill the carrots instead of baking them ?

    • Heather Butterfield said on

      Hi Sherry! Kim says yes, you can grill them, but you’ll need to par-boil them first and marinate before grilling.

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