I love carrot dogs so much that I had to include them in my new book, The Easy Vegan Cookbook! You can pre-order the cookbook now, but it comes out this September. Also Amazon has it on sale this weekend for $14.84.
This is the time of the year that I start inviting people over for a light dinner on the deck with a few cocktails and mocktails. These dogs are on my list to make this weekend, so I wanted to give you my updated recipe in case you want to make some too.
What’s a carrot dog? It’s more than a steamed carrot in a bun. You marinade the mostly cooked carrots in a mixture of vinegar, sesame oil, and other seasonings. This transforms the lowly carrot into something that tastes reminiscent to hot dogs and close to the veggie dogs that I’m more familiar with.
You can easily make these oil-free by leaving out the sesame oil or using tahini in its place.
Be mindful of how long you marinade these because they will get more vinegary as they sit. I don’t mind that, but Cheryl won’t eat them if they are marinated more than 24 hours.
I want to try these in some other traditional hot dog recipes like carrots in a blanket and mummy carrots for Halloween. What’s your go-to hot dog substitute?
Serves: 4 carrot dogs
- 4 carrots, cut into bun lengths
- ¼ cup (60 ml) seasoned rice vinegar (or
- apple cider vinegar and a dash of salt)
- ¼ cup (60 ml) water
- 1 tablespoon (15 ml) sesame oil (*leave out to make oil-free)
- 2 tablespoons (30 ml) coconut aminos (can substitute soy sauce; use
- unseasoned vinegar)
- ¼ teaspoon garlic powder (or ½ clove garlic, minced)
- ¼ teaspoon liquid smoke
- Pepper to taste
- Toasted hot dog bun, lettuce or collard leaves, to serve
- Heat water in a pot large enough for all the carrots. When it comes to a boil, turn down to medium heat and add the carrots. Cook until you can just pierce them through with a fork; you want them have a snap when you bite into them. Remove from pot and run cold water over them to stop them from cooking.
- In a container with a tight-fitting lid, combine the remaining ingredients to make the marinade. Tighten the lid and shake until well mixed.
- Place the carrots in a container in which they can lie flat. Pour the marinade over them and marinate at least 3 to 4 hours, up to 24. The longer they marinate, the more vinegar flavor they take on. If you know you need to leave them longer than a day, cut the vinegar to ⅛ cup (30 ml). If the carrots are very skinny, keep the time short.
- To serve, heat the carrots in a 350°F (177°C) oven, or in a grill pan on a hot grill, until heated through, 10 to 15 minutes.
- Serve in a toasted hot dog bun or wrapped in a lettuce or collard leaf, and pile on your favorite toppings.
- TIP: You can cook these in your slow cooker in the marinade. You need to check on them so they do not get mushy, so it is not a set-it-and-walkaway affair. Cook until a fork just goes through the carrot but it is still slightly firm.
There have been a few covers for the new book, but the one below is the final one. Ann Olivero did all the photos including the beautiful one of the split pea soup on the cover. She’s the founder of the Virtual Vegan Potluck and her first cookbook comes out soon, Crave Eat Heal.
Ann was a treat to work with and I hope to work with her again soon. I love the minimalist look of the photos and how it really focuses on the food.
I’ll be doing more teasers through the summer and early fall for the book. Remember, if you pre-order The Easy Vegan Cookbook on Amazon you will get it for the lowest price that the book lists for between the time you place your order and the release. It may go even lower than it is on sale for now.