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Chicago-Style Carrot Dogs
8 h 40 m
“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.”
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)
1To 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.
2Combine 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.
3Preheat grill to high or heat a grill pan over high heat.
4Remove 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.
5To 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.