Carrot Hot Dog Recipe

This carrot hot dog recipe is going to undo everything you thought you knew about being vegan.

Carrot Hot Dog Recipe

We were surprised, to say the least, by this carrot dog recipe. Correction. By this homemade vegan carrot dog. You will be, too.–Renee Schettler Rossi

Carrot Hot Dog Recipe

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • Makes 8


  • 1 cup (237 ml) store-bought vegetable broth or homemade vegetable broth
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons (30 ml) unseasoned rice vinegar
  • 2 tablespoons (30 ml) soy sauce, tamari, or Bragg’s
  • 1/2 teaspoon (3 ml) liquid smoke
  • 1 tablespoon (7 g) paprika
  • 2 teaspoons (4 g) mustard powder or ground mustard seed
  • 1/2 teaspoon (2 g) garlic powder
  • 1/2 teaspoon (1 g) ground coriander
  • 1/4 teaspoon finely ground black pepper
  • 2 tablespoons (30 ml) olive oil
  • 8 medium carrots, peeled, skinny ends trimmed, carrots cut the length of the buns
  • 8 hot dog buns (whatever kind you like)
  • Onions, relish, mustard, ketchup, or whatever you wish for dressing your dog


  • 1. In a medium saucepan, mix together the broth, vinegars, soy sauce, liquid smoke, and spices. Bring to a simmer. Let the marinade simmer for 5 minutes.
  • 2. Meanwhile, toss the oil and the carrots together in a small roasting pan.
  • 3. Remove the marinade from the stovetop and pour it over the carrots. Cover with aluminum foil and let it sit for at least 30 minutes and, preferably, up to 1 1/2 hours.
  • 4. Preheat oven to 425°F (218°C).
  • 5. Stick the carrots in the oven, still covered in foil, and roast for 20 minutes. Then take off the foil, kinda stir them around and flip them over, and roast for another 20 to 25 minutes. You want the carrots to be tender on the outside with a little bit of resistance in the center when you stab a carrot with a fork.
  • 6. Add your choice of toppings and serve right away. (Alternately, you can cover and refrigerate the carrots and reheat them on a well-oiled grill.)
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Melissa Maedgen

Jun 24, 2016

Several years ago, a coworker told me about making carrot dogs. Let's just say my reaction was skeptical, to put it nicely. But you never know until you try, right? I should mention right off the bat that I have never liked regular hot dogs, not even as a kid. The word "hate" has passed my lips in reference to hot dogs. The vegetarian versions available commercially have similarly had no appeal—they taste like a fake version of something I already don't like. So, OK, I thought, let's give this carrot hot dog thing a try.

Turns out a carrot dog is pretty good. I'm not going to claim that it will quench a hot dog craving, if you're one of those people who like hot dogs. But the spicing in this recipe is similar to a hot dog, although cranked up a bit, which is not a bad thing. And isn't a hot dog really just a vehicle for condiments anyway? Well, load it up! This recipe worked well as written and produced a just-tender, sorta-hot-dog-flavored carrot which, when slapped in a bun and topped with relish and spicy mustard, made for a damn good sandwich. In the future, I'd marinate the carrots in a resealable plastic bag and use a smaller pan to roast them, just slightly longer than the carrots.

I let the carrots marinate for 1 1/2 hours. I think longer is better here, although they do continue to absorb the flavor while they cook. Cook time was accurate to get a just-tender carrot. I served the carrot dogs with spicy mustard, homemade dill relish, and jalapeño ketchup. These might be better with milder tasting condiments so the flavor of the marinade comes through. The carrots tasted quite nice on their own.

Testers Choice
Natalie Reebel

Jun 24, 2016

This carrot hot dog recipe brought out my inner skeptic, but it really works! I thought I was imagining it when I took a bite of my carrot dog and found it truly had the texture of a hot dog. The marinade dulls the sweet flavor of the carrot, allowing my taste buds to think I had a hot dog in my hand. I thought maybe it was just me, but both my son and husband (a huge hot dog fan) were impressed with the carrot dogs. Unlike hot dogs, this recipe does take some planning and preparation. The resulting carrot dog is worth every bit of effort. I let my carrots marinate for 1 1/2 hours and then I roasted my carrots for 45 minutes. This timing seemed to be perfect. I served them right away. I topped my carrot with mustard and relish. Others in my house topped theirs with ketchup or enjoyed them plain in the bun.

  1. Matthew says:

    I’m wondering about the liquid smoke and what it is chemically made of and just how safe it is to use in this manner.

    • David Leite says:

      Matthew, this is from our friends over at Cook’s Illustrated: “Liquid Smoke is actually made with real smoke: Liquid smoke is made by channeling smoke from smoldering wood chips through a condenser, which quickly cools the vapors, causing them to liquefy (just like the drops that form when you breathe on a piece of cold glass). The water-soluble flavor compounds in the smoke are trapped within this liquid, while the nonsoluble, carcinogenic tars and resins are removed by a series of filters, resulting in a clean, smoke-flavored liquid.”

  2. Cheryl says:

    this is brilliant, thank you for posting

  3. john says:

    After roasting in the oven, can the carrots be frozen to be grilled at a later time?

    • Renee Schettler Rossi says:

      John, we didn’t test technique in our kitchens so I can’t say for certain, but I wouldn’t try it. I think freezing the carrots would greatly compromise the final texture of the carrot dog, with the end result being mushy and watery.

  4. Debbie says:

    I made these and shared with co workers, everyone was quite impressed! Delicious. Thanks.

    • Renee Schettler Rossi says:

      You’re very welcome, Debbie. They are surprisingly impressive, aren’t they?!

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