A perfect swap for hot dogs, try these carrot dogs with your favorite condiments. Top with vegan baked beans to make a chili dog.
Makes 4 Servings
- 4 carrots, cut to fit the buns
- 1/4 c (60 mL) rice vinegar (or apple cider vinegar and a dash of salt)
- 1/4 c (60 mL) water
- 2 tbsp (30 mL) reduced-sodium soy sauce
- 1/2 clove garlic, minced (or 1/4 tsp (1.2 mL) garlic powder)
- 1/4 tsp (1.2 mL) liquid smoke
- to taste black pepper (optional)
- 4 hot dog buns, toasted
Boil water in a pot large enough for all the carrots. Lower the heat to medium and add the carrots. Cook until just fork-tender—you want them to have a snap when you bite into them. Remove from pot and run under cold water.
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 3-4 hours, up to 24 hours. 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 1/8 c (30 mL). If the carrots are very thin, keep the time short.
To serve, put the carrots in a 350 F (177 C) oven, or in a grill pan on a hot grill, until heated through, 10-15 minutes. You can also 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-walk-away affair. Cook until a fork just goes through the carrot, but it is still slightly firm.
Serve in a toasted hot dog bun or wrapped in a lettuce or collard leaf, and pile on your favorite toppings, including mustard, ketchup, relish, tomatoes, pickles, onions, sprouts, purple cabbage, and peppers.
Per carrot dog:
Fat: 1.6 g
Saturated Fat: 0.3 g
Calories From Fat: 9.8%
Cholesterol: 0 mg
Protein: 5.4 g
Carbohydrate: 27.9 g
Sugar: 5.6 g
Fiber: 3.6 g
Sodium: 516 mg
Calcium: 82 mg
Iron: 1.8 mg
Vitamin C: 3.6 mg
Beta-Carotene: 5,054 mcg
Vitamin E: 0.6 mg