This 4th of July, I had to get on the carrot dog bandwagon. I’ve seen pictures on social media of all these carrot dogs and they always look so good. So as the 4th of July approached, I started telling Tom about carrot dogs. He laughed at the idea, not thinking that carrots could become anything close to something resembling or tasting like a hot dog. The more he laughed, the more I was determined to make them – because I’m stubborn and oppositional like that.
The day before Independence Day, I got out the carrots and Tom helped me cut them into hot dog sized shapes. I boiled them until they were just fork-tender and then put them in the marinade where the magical transformation would happen.
The next day I was so excited to make the carrot dogs. Opening the container with the marinade, it smelled like hot dogs. I took that as a good sign. Once they were in the pan, I rotated them and tried to have patience while they cooked. They take about 15 minutes to get caramelized and tender.
Once they were done, it was time for the moment of truth. They looked like hot dogs. I put one carrot dog on a bun which made it look even more like a hot dog.
Then I topped it with mustard.
Tom and I each took a bite
and wow – it tasted like a hot dog! We were both so happy!
I was worried they would taste sweet since carrots get sweeter when you cook them but they didn’t. The ingredients in the marinade did a great job of seeping into the carrots and making them savory and smoky.
Then I put another carrot on a bun with mustard, sauerkraut and my I ♥ NYC Red Onion Sauce. I gave it to a friend and didn’t tell him what it was. He said it was delicious and when I told him it was a carrot, he was surprised, to say the least. He thought they were vegan hot dogs that had carrots in them rather than all carrot.
We were so happy with the carrot dogs. What a great idea to enjoy a hot dog without soy, gluten or any ingredients at all other than the marinade! I can’t wait to make them again and play around to see what else I can make. I’m thinking carrot sausage is coming soon!
Forget meat. Forget nitrates. Forget gluten and soy. Forget expensive packaged vegan hot dogs. These carrot dogs are amazing! That will teach Tom to laugh at me. Enjoy!
Carrot Dogs
GF if using gluten-free buns
Makes 8 carrot dogs
8 large carrots
¼ cup gluten-free tamari
¼ cup water
¼ cup apple cider vinegar
1 tsp. garlic powder
A few dashes Liquid Smoke
1 Tbs. vegetable oil
8 hot dog buns
Mustard
Sauerkraut
Peel the carrots, cut off the ends and cut them into the shape of hot dogs that will fit your buns. Bring a pot of water to a boil and cook the carrots until they are just fork-tender, about 15 minutes. Drain them and run them under cool water to stop the cooking.
In an air-tight storage container, mix the tamari, water, vinegar, garlic powder and liquid smoke. Marinate the carrots in the fridge for at least 4 hours and up to 24 hours.
Heat the oil in a skillet over medium-high heat. Remove the carrots from the marinade and arrange them in the skillet in a single layer. Add a few spoons of the marinade and cook until the carrots begin to caramelize. Rotate them often.
Serve on buns with mustard, sauerkraut and red onion sauce or your favorite toppings.
The “V” Word: Say it. Eat it. Live it.
Print Carrot Dogs Author: Rhea Parsons Recipe type: Hot Dogs Ingredients- 8 large carrots
- ¼ cup gluten-free tamari
- ¼ cup water
- ¼ cup apple cider vinegar
- 1 tsp. garlic powder
- A few dashes Liquid Smoke
- 1 Tbs. vegetable oil
- 8 hot dog buns
- Mustard
- Sauerkraut
- I <3 NYC Red Onion Sauce
- Peel the carrots, cut off the ends and cut them into the shape of hot dogs that will fit your buns. Bring a pot of water to a boil and cook the carrots until they are just fork-tender, about 15 minutes. Drain them and run them under cool water to stop the cooking.
- In an air-tight storage container, mix the tamari, water, vinegar, garlic powder and liquid smoke. Marinate the carrots in the fridge for at least 4 hours and up to 24 hours.
- Heat the oil in a skillet over medium-high heat. Remove the carrots from the marinade and arrange them in the skillet in a single layer. Add a few spoons of the marinade and cook until the carrots begin to caramelize. Rotate them often.
- Serve on buns with mustard, sauerkraut and red onion sauce or your favorite toppings.
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