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The Easiest Carrot Dogs Questa ricetta è disponibile anche in italiano
These carrot dogs are the easiest you can possibly make and will wow and amaze you and your guests with their beautiful sweet and smoky bite.
What are Carrot Dogs?
Plant based cookery requires some rather creative and outside the box thinking with regards to how you use ingredients to create food like what you used to love and what better ingredient to turn into the humble hot dog than the even more humble carrot?
Yes, I said it. Carrot.
I didn’t want to believe it myself when I first bumped into this trend, but I was also curious to try it, so I did and, I have to tell you, I was literally surprised!
It was, however, missing something. So I tweaked a few ingredients, added some, and this is my ultimate version: dead easy to make and super healthy (really, really low in cals and fats!) that I am really proud to present to you!
Now stick with me here because it isn’t as mad as you think.
Carrots offer both a wonderful sweetness when cooked and also when cooked for the right length of time a gentle bite that gives just the same resistance as biting into a hot dog.
The spicing and flavouring from our marinade will aid in turning this humble cheap vegetable into the star of the dish and in a few not to difficult quick steps you can have a totally plant based summer snack or an evening treat.
Perfect to be served in a bread roll with ketchup and mustard.
The liquid smoke will give a light smokiness, the Dijon mustard and garlic a light heat, the soy will lightly salt and there will be even more sweetness from the ketchup and onion powder. The stock will act as our main body for the first phase of cooking, much better than using just water because that would dilute all our wonderful flavours so you can either make your own or just use your favourite vegetable stock brand.
The Easiest Carrot Dogs Recipe
Ingredients:
6 Carrots
6 Hot Dog Buns
…for the marinade…
½ cup water
…for the marinade…
½ cup water
½ tbsp Liquid Smoke
1 tbsp Maple Syrup
1 tbsp Soy Sauce or Tamari
½ tbsp Liquid Seasoning – Maggi (or more soy/tamari sauce)
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Dijon Mustard
¼ tsp Vegetable or Meat Free Bouillon
¼ tsp White Pepper
1 tsp Ketchup
1 Small Piece of Dulse Seaweed (optional)
Condiments & Pickles to serve
Condiments & Pickles to serve
Method:
1. In a bowl mix together all the ingredients for the marinade.
2. Select carrots that are as similar in thickness as possible to aid in the cooking time being equal and as well as carrots as straight as possible, wash (peal if you like) them and trim off the ends the same length as the buns you’re using.
3. Place the carrots in a pan or pot forming only one layer, pour over the marinade, cover with a lid and cook on medium/low heat for 15 to 20 minutes, depending on the size/thickness, until fork tender but not mushy. It’s important to keep a bit of the bite to them, so make sure not to over cook the carrots at this stage.
4. Remove the carrots from the marinade and roast on a hot skillet a couple of minutes per side. You can use the remaining marinade for tofu or other veggies.
5. Serve in a bun with your favourite condiments, some fried onions and a side of fries for a wonderful meal.
For other vegan mock meat recipes also check:
– Hoisin Duck Wraps
– Seitan Legs with Crispy Skin
– Easy Vegan Burgers
– Vegan Italian Braciole
– Italian Style Vegan Sausages
– Seitan Buffalo Wings
– Juicy Homemade Vegan Wellington
– Vegan Chicken Drumsticks
– The Best Gluten Free Vegan Pepperoni
– Turkey(less) Roast
– Cheesy Vegan Meatloaf
– Air Fried Oyster Mushrooms
– Cauliflower Hot Wings
– Gluten Free Sausages
– Ultimate Vegan Freekeh Burgers
– Quinoa and Mushroom Burgers
– Vegan “Beef” Stroganoff (Jackfruit)
– Mushroom Souvlaki
