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BBQ Carrot Dogs
3 h 20 m
“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.”
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
1Peel 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.
2Meanwhile, 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.
3Preheat grill to high or heat a grill pan over high heat.
4Remove 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.