An amazingly delicious vegan version of a meaty meal!
I had never heard of carrot ‘hot dogs’ until a reader responded to a recent post of mine about carrot ‘bacon’. Following the technique she provided, I came up with a marinade to suit our tastes (less salt, more smoke). Of course, these faux hot dogs would be a huge hit with vegetarians and vegans, but the omnivores in my life loved them as well, for both their flavour and their texture. This would be a really fun cooking project to embark on with kids, I think.
Carrot ‘hot dogs’
- 6 – 8 medium sized carrots, peeled and trimmed to ‘bun length’
- 1/4 cup (60 mL) rice or apple cider vinegar
- 1/4 cup (60 mL) water
- 2 tablespoons (30 mL) soy sauce, tamari or coconut aminos
- 2 tablespoons (30 mL) maple syrup, honey or agave syrup
- 1 teaspoon (5 mL) liquid smoke
- 1/2 teaspoon (2.5 mL) each smoked paprika, powdered mustard and garlic powder
- Boil carrots in water until tender but not mushy, about 8 – 10 minutes. Test by removing carrots from pot with tongs and piercing the thickest part of each one with the tip of a sharp knife.
- While carrots cook, combine all the marinade ingredients in a small bowl or glass measure. Set aside.
- Also while carrots cook, prepare a large bowl of water and ice cubes. As each carrot passes the ‘tender but not mushy’ test, remove it from the pot and add to the bowl of ice water.
- Let carrots rest for 5 minutes in the ice water then remove each and pat dry with a clean cloth or paper towel.
- Put carrots in a non-reactive dish (glass or ceramic) just large enough to hold them in a single layer (alternatively use a sturdy zippered food storage bag. Pour marinade over top and let sit at room temperature for 3 – 8 hours, rotating carrots occasionally if they are not completely submerged.
- When ready to grill the carrots, preheat the barbeque to medium-high (350F – 400F) and remove the carrots from the dish or bag, reserving the marinade for basting.
- Grill carrots for about 12 – 15 minutes, basting every 2 minutes or so, until they are thoroughly heated and have a few grill marks.
- Note that if you do not have access to a barbeque or grill, the parboiled carrots can be finished in the oven at 400F for 12 – 15 minutes, brushing occasionally with the reserved marinade, or cooked in a ridged grill pan or other heavy duty frying pan on the stovetop for the same amount of time.
- Serve cooked carrot ‘hot dogs’ in buns with your favourite condiments.
Makes 6 – 8 ‘hot dogs’.