Vegan Recipe: Carrot Dogs

Vegan Carrot Dogs

Source: The Easy Vegan Cookbook by Kathy Hester

A perfect swap for hot dogs, try these carrot dogs with your favorite condiments from The Easy Vegan Cookbook by Kathy Hester. For a fiber boost, try vegetarian baked beans for a delicious plant-based version of the quintessential chili dog!

Ingredients, Makes 4 Servings

4 carrots, cut to fit the buns
1/4 cup rice vinegar (or apple cider vinegar and a dash of salt)
1/4 cup water
2 tablespoons soy sauce
1/4 teaspoons garlic powder (or 1/2 clove garlic, minced)
1/4 teaspoons liquid smoke
Black pepper, to taste
4 hot dog buns, toasted

Directions

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. 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 cup. If the carrots are very thin, keep the time short.

To serve, put the carrots in a 350 F 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, relish, tomatoes, onions, sprouts, purple cabbage, and peppers.

Source: The Easy Vegan Cookbook by Kathy Hester and Physicians Committee

Per serving: Calories: 147; Fat: 1.8 g; Saturated Fat: 0.4 g; Calories from Fat: 11%; Cholesterol: 0 mg; Protein: 5 g; Carbohydrate: 27 g; Sugar: 5 g; Fiber: 3 g; Sodium: 684 mg; Calcium: 83 mg; Iron: 2 mg; Vitamin C: 3 mg; Beta Carotene: 5726 mcg; Vitamin E: 0.6 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

Comments are closed.