Okay, yes…your eyes do not deceive you. That does say carrot hot dogs. As in…carrots…that are made to taste and have the texture of hot dogs.
I know what you’re thinking, because I thought it too. You’re telling yourself that there is no way that this is humanly possible. But…I beg to differ. Only because I have since made this meal myself.
My roommate loves a good hot dog. When we go to our professional soccer team matches, that’s her dinner at the ballpark. A hot dog. She can’t get enough of them. And, back when I still ate meat, it was a simple and inexpensive meal (although we shelled out for the Hebrew National brand) to make for the two of us. I moved on to Tofu Pups when I went vegetarian…but had a serious lack in hot dog-like foods since I went gluten free.
Until now!
This recipe was originally posted by the Clean Eating Veggie Girl, which I then adjusted to fit my dietary restrictions. I am still in shock that this actually worked.
Recipe: Gluten Free Vegan Carrot Hot Dogs
Servings: 2
Time: Prep 24 hours; Cook 20 minutes
Ingredients:
- 2 large carrots, peeled, with the ends cut off (I cut mine to the size of the hot dog bun)
- 1/4 cup Bragg’s Liquid Aminos (I used San-J Reduced Sodium Tamari)
- 1/4 cup water
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon sesame oil
- 1/2 tablespoon apple cider vinegar
- dash liquid smoke
- 1 clove garlic, minced
- 1/4 teaspoon dried ginger
- 1/4 teaspoon black pepper
- 1/8 teaspoon granulated onion powder
- olive oil cooking spray (I used coconut oil cooking spray)
- 2 gluten free hot dog buns (I used Udi’s Gluten Free)
- desired hot dog toppings
Directions:
Boil carrots for approximately 6 to 8 minutes, or until fork tender but not mushy. After removing the carrots from the boiling water, run them under cold water to stop the cooking process.
While the carrots are cooking, whisk together the Tamari (or Liquid Aminos if that is what you are using), water, vinegars, sesame oil, liquid smoke, garlic, and seasonings.
Combine the carrots and the marinade in a zipper gallon-size bag, or in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.
To cook the carrots, spray a medium skillet with olive oil cooking spray. Turn the heat to medium and place the carrots and about 1/2 cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes, or until warm. The carrots get a nice crispy and seasoned coating on them from the marinade. This also helps give the “hot dogs” a more brown/tan color than their original orange color.
Serve your carrot “hot dogs” in a bun and top them with your favorite hot dog toppings.
~*~*~
Really surprised that this worked. The taste is fantastic, thanks to that liquid smoke and the time the carrots spend marinading. The texture is perfect. It isn’t crunchy it all, but it’s not mushy. Trust me…it’s perfect. I served mine up with red onion, ketchup and mustard, but you can top these amazing carrot hot dogs off with any of your favorite things. Or, make them into chili dogs.
It may sound weird…but it works. And, they are fantastic!
The Celiathlete 