For sunny days, family cookouts, or even picnics, these carrot dogs are no fuss and fully plant-based.
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Servings7
Ingredients
8medium carrotspeeled or unpeeled, stems removed, and several lengthwise slits added (520 g)
Marinade
½cuplow-sodium vegetable broth or stock120 ml
¼cupapple cider vinegar60 ml
3tablespoonslow-sodium soy sauceuse low-sodium gluten-free soy sauce or tamari if gluten sensitive
1½teaspoonsvegan Worcestershire sauceuse vegan gluten-free if gluten sensitive
1½teaspoons100% pure maple syrup
1½teaspoonsyellow mustard
1teaspoononion powder
1teaspoonsmoked paprika powder
¼teaspoonfresh cracked black pepperabout 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.