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