So carrot dogs are apparently a thing and they’re darn delicious to boot. They’re a super fun alternative to pre-fab veggie dogs and obviously less processed, and plus you get an extra vegetable in too! They’re also easy to dress up or down depending on who your serving them to. Keep it simple with ketchup and mustard for the kiddos or load ’em up with all the fixings a la street vendor dogs. My personal favourite combo so far is Bahn Mi inspired with veganaise, cucumber, sriracha and piles of fresh cilantro. Yummmm….
I first remembered hearing about carrot dogs last summer when my local food co-op advertised them for a community BBQ they were hosting. I blew a tire on my bike en route and by the time I showed up they were sold out. Fast forward to the beginning of June and the same co-op was making them again – this time for a belated Earth Day festival. I made sure to beat the lunch rush and got there early to try them out. They were definitely still carrots, but surprisingly veggie dog like! I was impressed and I knew I wanted to make some for myself.
The recipe the co-op used as inspiration called for an overnight marinade which I am generally too lazy for (tofu feta is the delicious exception), so I decided to go with simmering the carrots to parboil them right in the marinade and then letting them hang out and soak for a couple hours before I finished cooking them. The results were great, and as a bonus simmering them in the marinade made my kitchen smell delicious too. They’re great grilled up on the BBQ but can also be pan-fried in their marinade if you prefer. I’d love to know how they are roasted over an open fire too!
- 4 carrots
- ½ cup water
- 2 Tbsp tamari (gf if required)
- 2 Tbsp Bragg's all purpose seasoning
- 1 Tbsp sesame oil
- 1 Tbsp liquid smoke
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- 4 hot dog buns (gf if required)
- all your favourite toppings
- Peel and trim the carrots. Place them in a pot, large enough that they can lay flat on the bottom.
- Mix together all the remaining ingredients and pour over the carrots. Bring to a boil over medium high heat, then cover and cook for 3 minutes.
- Remove from heat source and allow to cool enough to transfer to a shallow baking dish (an 8x8 should do the trick) and place in the fridge to marinate for 2 hours (or up to overnight if you're into planning ahead).
- When ready to cook, heat the carrots and 2-3 tablespoons of the marinade over medium high heat for 7-8 minutes, turning a few times to brown on all sides. Alternatively grill on the BBQ to heat through and brown. Serve with your favourite toppings.
If you’re looking for a fun addition to your Canada Day barbecue this weekend or for your 4th of July celebration next weekend, give these carrot dogs a try! If you do, I’d love to see the delicious results so be sure to tag your post with #cupcakesandkale.
And if you’re looking for a little summer time dessert to pair them with, no summer party is complete withough my Coconut Whip Hockey Pucks!