Carrot dogs are a plant-based alternative to hot dogs, but thanks to a spice-full marinade, just as flavorful! They may sound a little weird, but if you think about what a hot dog is, is a carrot really weirder? Like hot dogs, these carrot dogs can be grilled or cooked on the stove. This recipe can be gluten-free if you use gluten-free tamari and hold the bun or use a gluten-free bun.
They can be prepared ahead of time for camping – steam the carrots, put them in an airtight container in the marinade, and bring them to your campsite in a cooler with plenty of ice. Grill them ideally within 24 hours of putting them in the marinade, otherwise they may start to break down or get mushy. You can leave out the liquid smoke if you are going to be grilling them or cooking them over a fire.
Carrot Dogs
A flavorful marinade helps make carrots take on that classic hot dog taste without the meat. Make this recipe at home on the stove or grill, or bring them on your next camping trip and roast them over a camp fire!
Ingredients
- 6 large carrots
- 1 cup vegetable broth
- 1/4 cup apple cider vinegar
- 1/4 cup reduced sodium tamari or soy sauce
- 1 tablespoon brown or yellow mustard
- 4 teaspoons smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon black pepper
- 1/2 teaspoon liquid smoke optional
- 6 hot dog buns, ideally whole grain
Instructions
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Cut ends off of carrots to be about the same length as hot dog bun. Peel carrots. Optional: round off ends with peeler to resemble hot dog.
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Steam carrots until slightly tender, or when a sharp knife can pierce them, 12-15 minutes, depending on thickness.
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Meanwhile, combine remaining ingredients except buns to make the marinade.
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Place carrots into marinade and refrigerate overnight, up to one day (8-24 hours).
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Heat grill or skillet with 1 tablespoon oil to medium high heat, remove from marinade, and cook until slightly charred, turning twice, about 5-8 minutes. Serve on a hot dog bun with any desired toppings, such as mustard or chili.
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Photo credit: Peter Ma
