Grilled carrot ‘hot dogs’

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’.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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