Mini Carrot "Dogs" in a Blanket - Vegan

By tammy1365

Ingredients

• 2 cans crescent rolls
• 1 16 oz bag baby carrots you may want to pick up an additional bag just in case
• 1 tbsp maple syrup
• 3 tbsp apple cider vinegar
• 1/3 cup soy sauce
• 1/3 cup vegetable stock
• 1 tsp garlic
• 1/2 tsp onion
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/2 tsp vegan Worcestershire sauce
• dash of liquid smoke optional

Details

Adapted from karissasvegankitchen.com

Preparation

Step 1

Instructions

Carrot Dogs in a Blanket

First, pick through the baby carrots and sort out the weirdly-shaped or super skinny ones. (Set them aside for making veggie stock or chickpea noodle soup!)

Boil the baby carrots you're going to use until they are just barely tender. You don't want them so soft that they're going to fall apart but you won't want them to be super crunchy either. Check them frequently. They usually get to the perfect texture between 10-14 minutes of boiling.

Drain.

Add the boiled carrots to a shallow dish or a quart-sized, sealable bag.

Add the remaining ingredients to the carrots. Cover the dish or seal the bag and give them a good shake.

Marinate for at least 10 hours - 18+ hours is ideal. Give them a shake every few hours or when you think about it.

Cut the crescent roll triangles into halves or thirds. If cutting into thirds, roll the dough out a bit before cutting to maximize surface space.

Drain and rinse the marinated carrots off.

Roll the carrots up into the dough and place on a parchment-lined baking sheet about 2 inches apart. (You'll probably need two baking sheets to fit them all.)

Bake @ 375 degrees Fahrenheit for 11-14 minutes or until golden brown.

Maple Mustard Dipping Sauce

Mix together all ingredients. Thin out with a little water if you prefer.