Recipe Image

BBQ Carrot Dogs

  • 20 m
  • 3 h 20 m
Carolyn Casner
“Shock everyone with this recipe for veggie dogs that actually taste like hot dogs. They're an amazing (and healthy!) vegan alternative to traditional meat hot dogs. Serve in whole-wheat hot dog buns and top with all your favorite toppings, such as sauerkraut, relish, ketchup and mustard, for the ultimate barbecue meal.”

Ingredients

    • 8 medium carrots
    • 1 cup low-sodium vegetable broth
    • ⅓ cup cider vinegar
    • 3 tablespoons reduced-sodium soy sauce or tamari
    • 1 tablespoon mustard
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 8 whole-wheat hot dog buns, toasted if desired
    • Ketchup, mustard, relish and/or sauerkraut for serving

Directions

  • 1 Peel carrots and trim to fit the length of your hot dog buns. Bring a couple inches of water to a boil in a large pot fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 12 to 15 minutes.
  • 2 Meanwhile, whisk broth, vinegar, soy sauce (or tamari), mustard, garlic powder and paprika in a sealable 1-gallon plastic bag. Add the carrots, seal and place the bag in the refrigerator keeping the carrots in a single layer. Marinate for at least 3 hours or up to 1 day, turning twice.
  • 3 Preheat grill to high or heat a grill pan over high heat.
  • 4 Remove the carrots from the marinade. Grill the carrots, turning once or twice, until they're hot and have grill marks, about 5 minutes. Serve on buns with your favorite condiments.
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