All Natural Vegan Carrot Dogs

By Kathy_Hester

Obviously a carrot is the same shape and close enough in color to make a decent hot dog substitute. But the real question is about the taste. The marinade really takes it to the next level. I think the sesame oil does it, but the vinegar gives it that “cured” flavor too.

Ingredients

• 4 carrots (cut into bun lengths)
• 1/4 cup seasoned rice vinegar (or apple cider vinegar and a dash of salt)
• 1/4 cup water
• 1 tablespoon sesame oil
• 2 tablespoons coconut aminos (can sub soy sauce but use unseasoned vinegar)
• 1/4 teaspoon garlic powder (or 1/2 clove garlic minced)
• dash a dash or two liquid smoke
• pepper to taste

Details

Servings 4
Adapted from healthyslowcooking.com

Preparation

Step 1

Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more.

Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Marinate at least 3 to 4 hours, though they are fine for almost 2 days.

Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don’t taste too sour.

To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes.

Serve in a toasted hot dog bun with your favorite toppings. They’re great the southern way topped with chili and cole slaw! Prep these on a weekend and you’re ready for a quick weeknight treat.