Transitioning your family to a plant based diet can be a challenge sometimes so this recipe is sure to be a hit with the little ones and maybe even the big ones too! These carrot dogs have become my children’s favorite new recipe.
You can have them simply with ketchup and mustard or load them up with other goodies like sauerkraut, diced onion and jalapeños! After eating one of these juicy carrot doggies, you will never eat another meat dog again! Happy Eating! Try pairing these up with my baked bean recipe.
Ingredients
- 4 large organic carrots
- 1/2 cup water
- 2 Tbs Braggs liquid amino acids
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dijon mustard
- 3/4 cup water
Instructions
- Peel carrots and cut off the ends.
- Shape into hot dog shape with peeler.
- Put into a pan with the 1/2 cup of water and cover with lid.
- Simmer (steam) for 15-25 minutes or until carrots are soft like a hot dog.
- Mix remaining ingredients and pour into a tupperware.
- Put carrots into mixture and put in the fridge to marinate for 4 hours.
- Pour everything back into the pan and simmer covered for about 15 minutes.
- Assemble your carrot dog.
Did You Make This Recipe?
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34 comments
What brand of hot dog bun do you use? The brands in my area all have milk in the ingredients.
I don’t have a particular brand. Really is is just whatever brand I can find that doesn’t have dairy. Sorry.
Wonder if liquid smoke would work if coudnt find paprika?
yes, I think it would work just fine.
Do you have a recipe for your sauerkraut?
Thanks, Norma
I used the recipe from perfect pickles
http://www.perfectpickler.com/video-how-to-make-sauerkraut/
Do you think there is an amount of time that would be too long for the carrots to marinate? Was thinking of starting them before work & letting them marinate all day til supper time.
That will be just fine
Hi Jill,
I died laughing while watching your Carrot Hot Dog demo. I can’t wait to make them. I.love your videos. I love my new way of eating.
Thanks Jill 💖
Sue from Los Angeles .
I made them tonight. Big hit!
Jill, I’m gonna make these tonight for my family. They are camping outside in our back yard. It’ll be carrot dogs, your baked beans, roasted potatoes, corn on the cob, and s’mores. Thank you for all you do for those of us who greatly benefit from your work. You are WONDERFUL!!! ❤️
Thank you Miranda,
Sounds like the makings for a great evening!
Hello. I am about to make these. Can they be stored after cooking or must they be eaten right away?
They can be stored for two to three days🤗
I am so making these! They look yummy! Love your show and your recipes.
Jill, I’ve been vegan for about a year, and for the last 5 months or so I’ve been eating only whole foods. I stumbled on your videos on YouTube and I just wanted to say thank you for all the hard work you put into these videos.
20 grams of fat? 660 calories? Not sure those nutrition facts are correct.
I made these today following recipe they turned out very good. I just ate them on a plate with mustard and sauerkraut, and a side of seasoned potato wedges, delicious!
I have made these many times for my family, and we love them! I make a big batch and freeze them in sets of 8. I let them soften, and then I put them in a freezer bag with the marinade. Then I have an easy meal to pull out of the freezer. Thank you for all of your great recipes!
So, you cook them first then freeze in the marinade?
I would also like to clarify if you cook them first and then freeze in the marinade. Would love to be able to freeze these for later.
I have made these and taken them to work, they where a hit! I love that you can soak them in all the goodness beyond the 4 hours or reheat them 2 days later!
So yummy I am making them with the grandkids today!
Thank you for your great videos!
Hiii, can I use soy sauce instead of the Bragg’s or is anything else similar to this because I can’t find that product ?
Yes
Hi Jill, would like to post out that the link above to your bake beans recipe is a dead link.
Yes, that is annoying. The platform that we use puts a print link above our post that isn’t ours. Sorry about that
I meant to hit 5 on the stars and I think I accidentally hit three, how can I fix that because my 9 and 5 year old kids love these carrot dogs and we’re not even plant based! If I go a long time without making then they beg me to make some! Thank you for making it easy to add more plant based foods!!
PLEASE HELP!!!!! I cannot find VEGAN Dijon Mustard. Everywhere I look, I see this: “Dijon and honey mustard are exceptions because honey might not be considered vegan, and Dijon mustard is made with white wine. White wine itself is vegan, but during the production process wine is filtered using animal-based fining agents such as casein, albumin, gelatin, and isinglass.”
I don’t use alcohol in my cooking for religious reasons. There is a Dijon that doesn’t not have alcohol in it- Maille. Found it at my regular grocery store.
Surprisingly delicious! I didn’t have Dijon, so I used 1/2 tsp yellow mustard and 1/2 tsp white wine vinegar. Worked great! We put these in romaine lettuce leaves – super easy. A serving for us was 2. We will be making these again! Thanks, Jill!
Above it mentions your bean recipe but when I click it won’t pull it up? Any suggestions please? Thanks
https://plantbasedcookingshow.com/2016/04/26/whole-food-plant-based-vegan-baked-beans/
I just finally made these for the first time, and wow they’re great! I LOVE hot dogs, and have been vegan for ~10 years, but even the vegan hot dogs have lots of sodium and are processed, etc., so this is a great option for me. Mine were overcooked, so softer than I wanted them to be, and too fat for me to forget they were carrots, but still the flavor profile and texture were very good. Next time I will shave the carrots to be more slender (and make carrot bacon with the shavings!), and steam them a bit less. Thank you Jill for yet another great recipe!
These bad boys are marinating in the fridge as I write this; can’t wait to try them tomorrow night! …I wonder if they’d be effectively turned into a kind of corn “dogs” with a non-GMO cornmeal cornbread batter made with with flax eggs…Maybe if they were baked in one of those cast-iron cornbread moulds, they’d hold up… Hmmm…Food for thought!