Game-Changing Vegan Carrot Dogs (Easy and Smoky!)
I know they may sound strange, but these vegan carrot dogs are smoky, savory, and made entirely from whole food ingredients instead of processed meat alternatives. I marinate tender carrots in a rich mixture of tamari, maple syrup, vinegar, and liquid smoke. I have these carrot dogs ready for my kids in just under an hour, and they are great for pool parties, birthdays, and vacation lunches.
Servings: 6
Calories: 46kcal
Equipment
- Baking Dish or plastic bag, for marinating
Ingredients
For The Carrot Dogs
- 6 full size carrots
- oil optional (skip if oil free)
- 1 cup veggie broth low sodium if needed
- ¼ cup tamari or soy sauce if not gluten-free
- 2 tablespoons apple cider vinegar
- 2 ½ teaspoons maple syrup
- 2 teaspoons paprika
- 1 ½ teaspoons liquid smoke
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt optional (see note)
Optional Toppings
Instructions
- Cut the ends off of the carrots and shape into hot dog like shapes using your vegetable peeler if preferred for aesthetics.
- Boil the carrots for about 10 minutes until you stick a fork in them and it goes in but still has some give. I put the carrots in water over medium high heat (before the water was boiling) and it took 10 minutes total.
- While boiling, mix all marinade ingredients in a deep dish or plastic Ziploc bag.
- When carrots are done boiling, run them under cold water then add them to the marinade. Marinate for at least 30 minutes but overnight is best for optimum flavor.
- Cook the carrot dogs on a pan over medium high heat until browning on the outside, about 3-5 minutes. Make sure to move them around so they char on all sides.
- You can also BBQ them on a grill, about 5-7 minutes until charred on all sides. I like to baste them with the marinade as they cook.
- You can also roast them in the oven at 400 degrees F / 205 C. For this option you can skip boiling them and simply put them in the oven with marinade in a foil covered baking dish. Bake for about 20 minutes, then uncover and bake for another 10 until you put a fork in them and they still have some give.
- Top with what you prefer and enjoy!
Notes
- My #1 Secret Tip for this vegan carrot dog recipe is to avoid overboiling the carrots before marinating. I like my carrots to feel slightly firm in the center since they continue softening while marinating and cooking later.
- Marinate overnight: Whenever possible, I marinate the carrots overnight so the smoky flavor absorbs deeper into the center instead of staying mostly on the surface.
- Rotate in the skillet: I turn the carrots frequently in the skillet so they brown evenly on all sides instead of scorching in one spot.
- Shape for aesthetics: If you are dealing with real picky eaters, shaping the carrots to resemble hot dogs makes it a bit more palatable. I use a vegetable peeler to round the edges and top before boiling.
- Use enough marinade: The carrots should sit mostly submerged in the liquid so the flavor coats every side properly.
Nutrition
Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 234mg | Potassium: 235mg | Fiber: 2g | Sugar: 5g