Vegan Carrot Dogs
With summer in full swing, it’s probably no surprise that today’s recipe is designed with your 4th of July party in mind.
We’re lucky that these days there are so many vegan versions available of typical BBQ foods. I love walking into the grocery store and seeing all the plant-based choices that definitely weren’t available just a few years ago!
If you prefer to go the homemade route, today’s Vegan Carrot Dogs are for you. This is a fun and tasty recipe that provides the perfect base to pile on all your favorite toppings (hello sauerkraut, relish, and mustard!) I love the texture- the carrot dogs get nice and crispy on the outside but still soft on the inside. You probably won’t be fooling any meat-eaters but it’s a fun way to switch things up from the standard veggie burger!
- 2 tablespoons tamari
- 1 tablespoon olive oil
- 2 teaspoons liquid smoke
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon maple syrup
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 4-8 carrots (depending on the thickness of the carrots you may want to put two in each bun)
- 4 hot dog buns
- ketchup
- mustard
- relish
- pickles
- sauerkraut
- onions
- Preheat the oven to 375°. Line a baking sheet with aluminum foil (the marinade makes a mess on the baking sheet if you skip it).
- Peel carrots and cut them to roughly the size of hot dog buns. Place them on baking sheet.
- In a small bowl, stir marinade ingredients together. Pour half of marinade over carrots, rolling carrots so they are fully coated.
- Bake for 20 minutes. Remove from oven and pour the other half of the marinade over the carrots.
- Return to oven and bake for another 20-25 minutes, until carrots are crispy.
- Serve warm in buns with any/all the toppings.
Carrot dogs are THE BEST! I love making them (and eating them…)
Love your baked version of these fun summer alternative bbq eats! I’m still giggling at how in sync our vegan preggo brains were this week 😉
I know, so funny!! I hope your pregnancy is going smoothly!