Whole Food Plant Based Carrot Hot Dogs

YouTube video

Whole Food Plant Based Carrot Hot Dogs

Jill Dalton
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! 
4.50 from 12 votes
Prep Time 4 hours
Cook Time 11 minutes
Total Time 4 hours 11 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 35 kcal

Ingredients
 
 

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.

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 68mgPotassium: 254mgFiber: 2gSugar: 4gVitamin A: 12275IUVitamin C: 4mgCalcium: 32mgIron: 0.4mg

42 thoughts on “Whole Food Plant Based Carrot Hot Dogs”

    1. I don’t have a particular brand. Really is is just whatever brand I can find that doesn’t have dairy. Sorry.

      1. Hi Jill, do you have a home-made healthy version off vegan wheat free pasta made from scratch?

  1. 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.

  2. 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 .

    1. Miranda M Burt

      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!!! ??

  3. CHRISTINE M CANN

    Hello. I am about to make these. Can they be stored after cooking or must they be eaten right away?

  4. 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.

  5. 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!

  6. 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!

    1. Melissa Ratisher

      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.

  7. 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!

  8. 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 ?

    1. Yes, that is annoying. The platform that we use puts a print link above our post that isn’t ours. Sorry about that

  9. Denise Anderson

    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!!

  10. Daniel Callahan

    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.”

    1. 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.

  11. 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!

  12. Melissa Ratisher

    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!

  13. 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!

  14. I made the carrot dogs never expecting to enjoy them as a carrot dog. I thought well, ok, I like carrots, so go for it. Who would have ever thought that mustard and sauerkraut would work with carrot. I am sure I will be making this again.

  15. Was skeptical… but these turned out well! Topped with ketchup/ mustard/ red onion/ sweet pickle relish and served on a homemade hotdog bun.

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