Plant-Based Carrot Hot Dogs
The secret to perfect carrot hot dogs lies in the marinade and cooking technique that transforms simple carrots into smoky, juicy, and flavorful plant-based delights. By simmering the carrots until tender and then marinating them in a rich blend of tamari, apple cider vinegar, smoked paprika, onion powder, Dijon mustard, liquid smoke, and a touch of blended dates for natural sweetness, they soak up all the classic hot dog flavors. This combination creates a deep umami taste with just the right balance of tangy, smoky, and slightly sweet notes. Grilling or pan-searing them gives that irresistible charred finish, making them taste shockingly similar to traditional hot dogs. Even meat eaters are amazed at how satisfying and delicious these are! Whether you’re looking for a healthier alternative or just want to try something new, these carrot hot dogs are a must-try.
Equipment
Ingredients
- 6 carrots
Marinade
- 2 tbsp tamari low sodium
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 2 tsp onion powder
- 1 tsp dijon mustard
- 2 deglet dates or 1 medjool
- 2 tbsp apple cider vinegar
- ½ cup water
- 6 hot dog buns vegan
Instructions
- Wash and peel carrots with a vegetable peeler. Cut them to the length of your bun. Optional: Round the ends with the vegetable peeler so that they look like hot dogs.
- Place carrots in a pan of water and boil them for 10-15 minutes. Check with a fork at 10 minutes by gently pressing into one of the carrots. They are done once the fork can pierce into the center but still feel slightly firm. If you overcook them until they are really soft you risk them breaking during the next step.
Marinade
- Place all ingredients into a blender and blend until dates are pulverized.
- Place cooked carrots into a tupperware container and pour the marinade over the top. Seal container with a lid and place in the fridge for at least 4 hours. They are even better when soaked overnight.
- Cook the hot dogs for a few minutes on a cast iron skillet basting and turning to create a sear.
- Assemble your carrot dogs with your favorite toppings and enjoy.
- If you are only cooking a couple carrot dogs for a meal you can store the remaining carrots in the marinade for up to a week in the fridge.
Nutrition
Calories: 159kcalCarbohydrates: 30gProtein: 6gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 415mgPotassium: 294mgFiber: 3gSugar: 8gVitamin A: 10356IUVitamin C: 4mgCalcium: 88mgIron: 2mg
These are going on the grill as soon as I can get them marinated!
Let us know how they turn out. I’m travelling right now or I would try Jill’s technique right away too!
In the meantime, I’ve added it to an ever-growing list of recipes to make when I get home.
Hi can I please ask should the marinade have tamari in as I see it’s listed in the written recipe but not in the video? Many thanks, can’t wait to try these!
Yes, it needs the tamari
Hello
What’s the purple topping in the left photo…beet, pickled onion? Will you provide a link to that topping pls. Thank you
It is Wildbrine Red Beet and Red Cabbage Sauerkraut from Whole Foods.
They’re great. How many times do you think I can reuse the marinade?
Maybe just twice