It's the craziest thing ever if you really sit down and think about it - a carrot in a bun. BUT, if you've ever said to yourself. "I'll try anything once" this should be one of those times.
As a former organic, grass fed, no nitrate consuming hot dog eater this is a keeper. On a side note, am I the only one that puts coleslaw on hot dogs? When I was younger I used to eat them like that and I still love eating them like that sometimes. My other go-to topping were hot dog onions (loved that). Of course, this dog can also be dressed up anyway you like ketchup, mustard, sauerkraut.
It was too cold for me to use my BBQ pit and grill the carrots but my frying pan worked out well. It left searing marks on the carrots, too. Before placing the carrots in the frying pan I steamed them in a steamer basket in a pot with some water until they were soft but not mushy. I kept using a fork to test while they steamed. I'm sure it could also be boiled, I just haven't tried it yet.
But, the key to this tasting anything close to the meat version is in the marinade. Yep, once you peel and cut your dogs, you let it sit for a few hours. i left mine overnight soaking in a zip lock bag. The next day, I tossed the sauce and steamed and tossed them in the pan. The aroma alone smelled like hot dogs were grilling. After making this I realized that maybe the whole hot dog thing was all about the smell and the texture rather than the actual meat in the middle.
With summer right around the corner you might want to consider this as an option for a vegan BBQ or vegan picnic maybe. It's sure to be a conversation starter in any case.
Hope you enjoy.
Carrot Hot Dogs
Makes: 6-8 hot dogs
- 6-8 medium carrots
- ⅓ cup apple cider vinegar
- 1 cup vegetable broth
- 3 Tbsp low sodium soy sauce
- 1 tsp liquid smoke
- 1 Tbsp Dijon mustard
- 1 ½ tsp chilli powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 6-8 hot dog buns
- Peel and cut your carrots to the size of your buns.
- In a quart size zip-lock bag, add all other ingredients and stir or seal and shake to mix.
- Add carrots to bag and place in refrigerator for at least 6 hours, preferably overnight. Flip bag at least once.
- Place in steamer basket with 6-8 cups of water on the bottom. Test with a fork for perfect texture. Not too soft, not too hard.
- Remove carrots and grill on stove in sauce pan on the grill for a few minutes.
- Once grilled to your perfection, place in buns with your favorite toppings and enjoy.
Toppings suggestions: grilled onions, coleslaw, ketchup, mustard, relish.