When looking for a healthy, low-calorie vegan meal, hot dogs don’t usually come to mind. This clever preparation turns carrots into surprisingly convincing vegan hot dog alternatives, proving that it’s really all about the condiments.
Best when prepared a day in advance, so the carrots can soak in the marinade overnight. But they’re perfectly delicious immediately after cooking.
Makes 6-16 “hot dogs”.
- 6-16 medium carrots (as many as will fit in a single layer in your pot)
- 4 cups vegetable broth
- 1/4 cup red wine vinegar or balsamic vinegar
- 2 Tbsp vegan Worcestershire sauce
- 1 Tbsp soy sauce
- 1 tsp mustard (any kind)
- 1 tsp paprika (regular or smoked)
- 1 tsp liquid smoke
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- vegetable oil
- 6-8 whole wheat hot dog buns
- hot dog condiments, such as ketchup, mustard, pickles, relish, etc.
Select carrots that are a similar size to hot dogs. Peel and trim the carrots to resemble hot dogs. Use the vegetable peeler to trim down the thickness of the larger end to make the carrots as uniform as possible (to look more realistic, but mostly to cook evenly). Use the peeler to round off the ends like a hot dog.
Using a fork, prick the carrots all over to help the marinade soak in.
In a pot large enough to lay the carrots in a single layer, whisk together the vegetable stock, vinegar, Worcestershire sauce, soy sauce, mustard, paprika, liquid smoke, onion powder, garlic powder, salt and black pepper.
Add the carrots and bring to a boil over medium-high heat. Once at a boil, reduce the heat to medium-low to maintain a high simmer/low boil. Cook until very tender, but still with some bite, about 40 minutes.
Let the marinade cool slightly, then transfer the carrots and marinade into an airtight container and refrigerate overnight.
Reheat the carrots frying in an oiled frying pan or cast iron grill pan (which will provide extra-convincing grill marks).
Serve on toasted hot dog buns with your favourite hot dog toppings.