|Carrots take up space between whole wheat buns in a fascinating way!|
Well, as it turns out-- a bonafide hit! Hot carrot dogs are amazing! So simple and easy to make.
Vegans never cease to amaze with their creativity.
Long carrots are cut, boiled until softened, marinated in eight ingredients, and then cooked up the next day. One could grill these too. I can already imagine them with the signature black lines, taking on a smoky rustic flavor. The texture from frying them on the skillet alone is phenomenal. The exterior is crisp and a little charred (just how I like them) while the interior is firm and soft with that irresistible carrot sweetness. Plus the buns and the fixings took on unique challenge too well.
Hot carrot dogs are definitely the way to go! I recommend them.
Hot Carrot "Dogs" Ingredients and Preparation
8 carrots, rinsed and peeled
2 tablespoon Liquid Smoke
1/4 cup Liquid Aminos
1 teaspoon garlic
1 teaspoon salt
1/4 cup balsamic vinegar
1/4 cup water
1 tablespoon maple syrup
1 teaspoon Italian seasonings (optional)
|Bring carrots to a boil. Drain and rinse with cold water. Mix ingredients to make marinade together.|
|Coat carrots in marinade ( use about two tablespoons), wrap them in plastic (or ziplock bags), and refrigerate overnight.|
|Along with some olive oil and a little extra marinade, fry carrot dogs, browning each side to desired preference.|
|I dressed my carrots with Daiya Provolone, sliced red onions, and Annie's Homegrown Organic Ketchup.|
|Closeup of terrific color once biting into the "dog!"|