Every once in a while, I come across a recipe that redefines how I see food and how it can be transformed.
Such is the case with Carrot Hotdogs….Yes, Carrots as an alternative to the hot dogs we have seen in the supermarket made with either with whole meats or a combination of beef, pork, turkey or chicken.
I know, you are a little skeptical, so was I, but I am willing to test my self with a culinary challenge. And believe it or not, the carrot hotdogs turned out rather well. And did I mention, they are gluten-free without the hot dog buns……..
So score the perfect game day meal with these vegan carrot dogs! It’s a great, healthy substitution for any game-watching party.
8 large carrots
8 whole wheat hot dog buns
1/2 cup red wine
1/3 cup barbecue sauce
2 teaspoons Siracha sauce
½ Tablespoon ancho chili powder
½ Tablespoon smoked paprika
½ Tablespoon garlic powder
2 teaspoons oregano
Kosher salt, to taste
Ground black pepper, to taste
Fill a large pot with water and bring to a boil. Add carrots to the boiling water and cook until soft for about 15 minutes.
In a casserole dish, mix the marinade of red wine or soy sauce, BBQ sauce, chili powder, paprika, oregano, garlic powder. Once the carrots are done, put the carrots directly into the casserole dish with the marinade. Be careful, as the carrots will be fragile. Allow the carrots to soak these juices in, for about 5 to 10 minutes.
On the stove, heat up a pan, with a little oil or non-stick cooking spray or even vegetable broth or water to be completely vegan, to medium to high heat. Place the carrots on the pan and “flash grill” them for approximately 90-seconds to 2 minutes on each side until the texture that is desired is achieve to your liking.
Toast buns the if you like, prepare condiments, and enjoy!
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