CARROT HOT DOGS WRAPPED

HOW TO MAKE CARROT HOT DOGS

LET’S BE FRANK, THE DAYS OF MYSTERY MEAT ARE OVER. I DON’T KNOW ABOUT YOU BUT I LIKE TO KNOW WHAT’S GOING IN MY BODY! IT’S HARD SOMETIMES BECAUSE THAT GOOD OLD FEELING OF A HOT WIENER ON YOUR GRILL IS UNDENIABLE. THAT SMOKY UMAMI FLAVOR TUCKED IN A SOFT BUN IS A CORNERSTONE OF SUMMER NOSTALGIA. LUCKILY, THIS VEGAN RECIPE FOR CARROT HOT DOGS WILL TEACH YOU A NEW TRICK TO ROLL OVER AND OVER!

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield1 burger
  • Serving Size150g
  • Energy560 cal
  • Cooking Method
    • Roasting
    • Baking

Ingredients

  • 1 TBSP EXTRA VIRGIN OLIVE OIL
  • 1 CUP VEGETABLE STOCK
  • 3 TBSP TAMARI OR LIQUID AMINOS
  • 2 TBSP MAPLE SYRUP
  • 1 TSP LIQUID SMOKE
  • 2 TBSP APPLE CIDER VINEGAR
  • 1 TSP GROUND GARLIC
  • ½ TSP PAPRIKA
  • ¼ TSP OF GROUND BLACK PEPPER

Instructions

1

MAKE SURE TO SELECT THE SIZE OF THE CARROT THAT MOST RESEMBLES A HOT DOG.  I PREFER THEM TO BE ON THE THICK SIDE.

WASH AND THEN CHOP OFF THE ENDS OF THE CARROTS. PEEL THE SKIN BACK AND SAVE THE PEELS TO MAKE CARROT CAKE, MUFFINS, OR VEGETABLE STOCK.

IN A MEDIUM TO LARGE SAUCEPAN, POUR IN THE OLIVE OIL, AND ADD THE CARROTS

START BUILDING AN UMAMI FLAVOR BY POURING VEGETABLE STOCK, TAMARI SAUCE/LIQUID AMINOS, MAPLE SYRUP, LIQUID SMOKE, APPLE CIDER VINEGAR, GROUND GARLIC, AND SMOKED PAPRIKA.

MIX OVER A MEDIUM TO HIGH HEAT, CONSTANTLY COATING THE CARROTS IN THE UMAMI BASE.  

ONCE IT STARTS BOILING, TURN DOWN TO LOW AND COVER IT. STIR OCCASIONALLY MAKING SURE THE UMAMI BASE DOESN’T SCORCH BUT EVAPORATES TO A NICE STICKY BROWN GOO ON THE CARROTS.

FINISH THE HOT DOGS OFF ON A HOT CAST IRON GRILL OR ON AN ACTUAL GRILL TO MAKE THE GRILL MARKS.

SLIDE YOUR HOT DOG IN A GLUTEN FREE BUN OR WRAP IN YOUR FAVORITE GREEN.

TOP THE CARROT HOT DOGS WITH INGREDIENTS THAT HELP WITH YOUR GUT HEALTH LIKE PICKLE RELISH, SAUERKRAUT, FERMENTED HOT SAUCE OR A SIMPLE FRESH WHOLE FOOD LIKE RAW ONIONS. WHAT WOULD YOU TOP YOUR HOT DOGS WITH?    

2
CARROT HOT DOGS IN A CAST IRON GRILL
  • Nutrition Facts

  • Serving Size150g
  • Amount per serving
  • Calories560
  • % Daily Value*
  • Total Fat48 g61.54%
  • Saturated Fat15 g75%
  • Trans Fat8 g
  • Polyunsaturated Fat7 g
  • Monounsaturated Fat9 g
  • Cholesterol100 mg33.33%
  • Sodium1560 mg67.83%
  • Total Carbohydrate56 g20.36%
  • Dietary Fiber5 g17.86%
  • Total Sugars15 g
  • Added Sugars10 g20%
  • Sugar Alcohal8 g
  • Protein12 g24%
  • Vitamin D (Cholecalciferol)4 IU0.5%
  • Calcium650 mg50%
  • Iron7 mg38.89%
  • Potassium2100 mg44.68%
  • Vitamin A570 mcg63.33%
  • Vitamin C (Ascorbic Acid)40 mg44.44%
  • Vitamin E (Tocopherol)8 IU24.24%
  • Vitamin K30 mcg25%
  • Vitamin B1 (Thiamin).66 mg55%
  • Vitamin B2 (Riboflavin).24 mg18.46%
  • Vitamin B3 (Niacin)6 mg37.5%
  • Vitamin B6 (Pyridoxine).5 mg29.41%
  • Folate50 mcg12.5%
  • Vitamin B12 (Cobalamine).25 mcg10.42%
  • Biotin8 mcg26.67%
  • Vitamin B5 (Pantothenic acid)2 mg40%
  • Phosphorus102 mg8.16%
  • Iodine40 mcg26.67%
  • Magnesium230 mg54.76%
  • Zinc3 mg27.27%
  • Selenium10 mcg18.18%
  • Copper150 mg16666.67%
  • Manganese.8 mg34.78%
  • Chromium4 mcg11.43%
  • Molybdenum8 mcg17.78%
  • Chloride300 mg13.04%