ADVERTISEMENT
Chicago-Style Carrot Dogs
Chicago-Style Carrot Dogs
1 Review
From: EatingWell Magazine, May/June 2018
Whether you're vegan, vegetarian or none of the above, these plant-based "dogs" are magically delicious—period. This recipe makes these vegan hot dogs Chicago-style, but feel free to doctor them up any way you like. Break with convention and add shredded cabbage, sprouts and cilantro, for example.
- By: Julia Clancy
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Carrot Dogs
- 8 medium carrots (about 1½ pounds total)
- 1 cup low-sodium vegetable broth
- ⅓ cup cider vinegar
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Buns & Toppings
- 8 whole-wheat hot dog buns
- 1 tablespoon unsalted butter, melted
- 2 teaspoons poppy seeds
- 8 dill pickle spears
- 2 medium tomatoes, thinly sliced
- ½ cup minced white onion
- 8 teaspoons chopped sport peppers or pepperoncini
- 8 teaspoons sweet relish
- 8 teaspoons yellow mustard
- Celery salt (optional)
Preparation
-
Prep
-
Ready In
- To prepare carrots: Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add carrots, cover and steam until barely tender, 12 to 15 minutes.
- Combine broth, vinegar, soy sauce, mustard, garlic powder and paprika in a sealable 1-gallon plastic bag. Add the carrots and refrigerate, keeping the carrots in a single layer, for at least 8 hours or up to 1 day, turning at least twice.
- Preheat grill to high or heat a grill pan over high heat.
- Remove the carrots from the marinade (discard the marinade). Grill the carrots, turning once or twice, until they're hot and have grill marks on all sides, about 5 minutes total.
- To prepare buns & serve: Grill buns until lightly toasted on all sides, about 1 minute. Brush the tops of the buns with butter and sprinkle with poppy seeds. Serve the carrots in the buns, topped with pickles, tomatoes, onion, peppers, relish, mustard and celery salt, if using.
- To make ahead: Marinate carrots (Steps 1-2) for up to 1 day.
- Serving size: 1 carrot dog
- Per serving: 182 calories; 4 g fat(1 g sat); 6 g fiber; 33 g carbohydrates; 5 g protein; 35 mcg folate; 4 mg cholesterol; 10 g sugars; 3 g added sugars; 10,626 IU vitamin A; 9 mg vitamin C; 106 mg calcium; 2 mg iron; 719 mg sodium; 460 mg potassium
- Nutrition Bonus: Vitamin A (213% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, 1½ vegetable, ½ fat
Reviews 1
March 11, 2019
By: Becky
What a hoot! Although I am not a vegan, my daughter is. Since I have her and her family over for dinner every Sunday I have learned to speak fluent vegan and I am always on the lookout for recipes.
Oh my gosh! We laughed and laughed as we ate them, because they were so good. I was skeptical at first, but after the first bite I knew these would find a place in my meal rotation. The next time I make them I may add just a drop of liquid smoke, to add a nudge of depth to them, although they are really good, as is.
