Carrot Hot Dogs Recipes
CARROT DOGS
These easy and delicious carrot dogs are pure vegan magic! They're a long-time reader favorite, remarkably simple to make, and the marinade uses common pantry staples. Both the flavor and texture are so mind-blowing; you'll be shocked you're eating a carrot!
Provided by Brittany Roche
Yield 4 carrot dogs
Number Of Ingredients 11
Steps:
- First, shape and boil your carrots: Bring a medium pot of water to a rolling boil. Peel the carrots and cut the ends off, so they are able to fit into the bun. We also like to use our peeler to round off the ends of the carrots, making them look more like hot dogs. Add them to the pot and boil for about 10 -15 minutes. The time will vary depending on the thickness of your carrots. When you can easily stick a fork in them (but before they're falling apart), they're ready. Remove carefully with tongs.
- While the carrots boil, make the marinade: In a shallow dish, whisk together all the ingredients. When ready, add your boiled carrots, cover, and set in the fridge to marinate for 24 hours.
- Finally, make and serve: Pull your dogs out of the fridge and heat a large cast iron skillet over medium-high heat. Add a Tbsp of refined coconut oil and allow it to melt (sub veg broth for oil-free). Add your carrots carefully along with 3 Tbsp of the marinade and sauté them for about 5 - 10 minutes, rolling them around often. You want the outsides to get a little charred, so it really looks like a hot dog. Serve your carrot dogs in buns immediately with ALL the toppings!
- Leftovers will keep in the fridge for up to 5 days. We suggest reheating them in a saute pan, covered, with a Tbsp or two of the marinade.
CARROT HOT DOGS
Yes, these are made with carrots! These vegan hot dogs are full of flavor and are perfect for the entire family. They can also be cooked in the microwave. Wrap them in a bun and top with your favorite hot dog condiments.
Provided by lisauce
Categories 100+ Everyday Cooking Recipes Vegan
Time 3h30m
Yield 10
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender yet still have a snap, about 15 minutes. Run cold water over carrots to stop the cooking process. Transfer carrots to a storage container.
- Whisk soy sauce, water, vinegar, sesame oil, ginger, garlic, and black pepper together in a bowl; pour over carrots. Cover container and refrigerate, at least 3 hours. The longer they marinate, the more intense to flavor.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove carrots from marinade and place on the grill; cook until desired doneness is reached, 5 to 10 minutes.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 8.2 g, Fat 5.6 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 1486.1 mg, Sugar 3.3 g
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- Marinate: Peel carrots and trim off the ends. Combine all remaining ingredients in a large shallow dish, then submerge the carrots in the liquid to marinate. Let sit for 30 minutes, flipping the carrots occasionally if they're not completely submerged.
- Boil: Transfer carrots and marinade to a large pot. If marinade does not cover the carrots, add water until the carrots are fully submerged. Bring to a boil, cover, and let cook for 15 to 20 minutes, or until carrots are cooked through. You should be able to pierce them with a fork, but they should not be so soft that they break easily.
- Serve: At this point you can serve the carrots, or you can sear them on a well-greased grill (or grill plate) to char the outsides. Serve on a hot dog bun with your favorite condiments!
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