This summer seems a lot different than summers past, but that doesn’t mean you can’t treat yourself and your quarantine mates to the classic flavors of a carrot dog.
I like using a baked sweet potato as the bun, but you can use a traditional bun as well.
Just note that you will have to marinate the dogs for at least 24 hours, so plan accordingly.
8 carrots, peeled and with the ends trimmed
1/4 cup soy sauce or tamari
1/2 cup vegetable broth
2 Tbsp apple cider vinegar
1 Tbsp + 1 tsp yellow mustard
Generous dashes of allspice/cloves, nutmeg, and smoked paprika
Dash of cayenne (optional)
2 tsp onion powder
2 tsp garlic powder
1 tsp liquid smoke
8 carrot dog buns, could use baked sweet potatoes split long-wise or a traditional “hot dog” bun
Kale/spinach/lettuce (optional, but encouraged)
Makes 8 Carrot Dogs
Active Time: 25 minutes
Marinating Time: 24 hours
- Add about an inch of water to a large pot and boil/steam the carrots for about 5-10 minutes or until the carrots are soft enough to be pierced by a fork, but not so soft that they are soggy and fall apart.
- Add all the other carrot dog ingredients to a seal-able container that is large enough to fit all the carrots.
- Add the carrots to the seal-able container and shake so that the carrots are covered in the spices and liquids. Let the carrots marinate in the fridge for at least 24 hours.
- Transfer the carrots and marinade to a large non-stick pan and cook until carrots are warm and most of the marinade has evaporated (usually 10 – 15 minutes).
- Serve carrot dogs in your desired bun and preferred toppings.