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–+ servings
For sunny days, family cookouts, or even picnics, these carrot dogs are no fuss and fully plant-based.
vegan carrot dogs made in an instant pot with various toppings
5 from 1 vote
Servings7

Ingredients

  • 8 medium carrots peeled or unpeeled, stems removed, and several lengthwise slits added (520 g)
Marinade
  • ½ cup low-sodium vegetable broth or stock 120 ml
  • ¼ cup apple cider vinegar 60 ml
  • 3 tablespoons low-sodium soy sauce use low-sodium gluten-free soy sauce or tamari if gluten sensitive
  • 1½ teaspoons vegan Worcestershire sauce use vegan gluten-free if gluten sensitive
  • 1½ teaspoons 100% pure maple syrup
  • 1½ teaspoons yellow mustard
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika powder
  • ¼ teaspoon fresh cracked black pepper about 10 turns

Instructions

  • Prep your carrots and set aside for now. (Tip: Round the ends of your carrots with your veggie peeler for a traditional “hot dog” shape.)

Instant Pot

  • Place all of the marinade ingredients into the inner pot your Instant Pot (IP) and whisk to combine.
  • Place the carrots into the IP, toss gently to coat in the marinade, then lock the lid into place, making sure the nozzle is in the sealing position.
  • Use the Manual (or Pressure Cooking) mode and set the timer for 3 minutes. Use the quick release method when the timer goes off.
  • If serving the same day, leave on "keep warm" setting until ready to brown and serve. If preparing the carrots at least a day in advance, remove the lid and allow the carrots to cool completely after all of the pressure has released. Once cool, transfer the carrots and marinade to a resealable bag or airtight container and store in the refrigerator until ready to brown and serve, up to five days.

OR Stovetop

  • Place all of the marinade ingredients into a pot and whisk to combine. Choose a pot large enough to hold the carrots without having to break them.
  • Place the carrots into the pot and cover with a lid. Bring to a boil over high heat, then lower the heat and simmer for 7–10 minutes, or until the carrots are tender enough for a fork to pierce, but not mushy. Cooking time will vary based on the size of your carrots.
  • Remove from the heat, take the lid off the pot, and allow the carrots to cool completely. When the carrots are cool, transfer them along with the marinade to a resealable bag or airtight container, and store in the refrigerator until ready to brown and serve.

Browning the carrot dogs

  • When ready to serve, heat a skillet over medium-low heat for 2 minutes (cast iron works best), then remove the carrots from the marinade and transfer to the skillet. Discard the marinade (unless you're not serving all the carrots at once).
  • Cook the carrots for about 7–10 minutes, turning them over frequently, until browned on the outside and heated all the way through. Feel free to grill your dogs instead.
  • Pop on whole wheat, sprouted, or gluten-free buns, pile on the toppings, and enjoy!
Add toppings like vegan chili cheese, 'the works' (ketchup, mustard, pickles or relish, and onion), Chicago-style, or with sauerkraut.