Carrot Dogs with Hot Pickle Spears

Everybody loves a good hot dog, right?  We have them at almost any family party, summer holiday, pool parties, etc.  But just because you eat a plant based diet, shouldn’t mean you can’t enjoy them either!  We created a plant based recipe that uses a carrot as the ‘hot dog’.  With the marinade we create for them, it tastes almost exactly like the real thing!  Lets get into the recipe.

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For the carrots, you’re going to want to use whole carrots, peeled, and measured to the size of whatever buns you are using.  Bring a pot of water to a boil, and allow the carrots to cook for about 10 minutes or so, until they are fork tender.  There is no need to salt the water though, because our marinade will have plenty of salty flavors.  For the marinade, you’re going to need a variety of spices, vinegars, oils, and sauces.  We used vegan Worcestershire sauce, Tamari, toasted sesame oil, white wine vinegar, apple cider vinegar, water, garlic & onion granules, black pepper, and a vegan beef bouillon cube. There is no need to use salt, because the combination of the Worcestershire, Tamari, and bouillon give a very salty flavor.  Combine all of these ingredients in a pot over medium heat, and whisk / heat through until your spices and bouillon cube are dissolved.  We want this marinade to be hot, because once our carrots are done cooking, they’re going to be put into an airtight container with the hot marinade, and that will cause them to soak up the flavors like a sponge.  After your carrots are fork tender, transfer them to an airtight dish, and poke a few small holes in them with a fork (so that the marinade can absorb better).  Pour your hot marinade overtop of the hot carrots, and put a lid on the container.  I usually let them marinate for about 24 hours, but if you need them right away, just wait at least 20 minutes.

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For toppings, we chose to go with more of your ‘Classic American’ hot dog toppings, but you can do so many different combinations of toppings on these carrot dogs.  We used ketchup, mustard, dill relish, yellow onion, and hot pickle spears.  For your buns, any vegan & gluten free bun you can find will work,  we used Rising Hearts sandwich rolls.  Rising Hearts is one of our favorite companies for vegan & gluten free bread products, and we purchase our items from their bakery in Culver City, California.  These carrot dogs would also be great topped with sauerkraut & spicy brown mustard, if you’re into that as well!  Kids will love these too, even plain, or just with ketchup / mustard.

organic-apothecary-carrot-dawg-1-8organic-apothecary-carrot-dawg-1-13organic-apothecary-carrot-dawg-1-15Once you’re finished letting your carrots marinate, you’ll want to heat up a skillet over medium – high heat.  Add a few tablespoons of vegan butter, and once thats melted, add your carrots to the pan.  You want to add a few spoonfuls of the marinade into the pan as well, it will kind of caramelize onto your carrots, which gives them an extra depth of flavor.   You just want to cook the carrots until they get a bit of a char on the outsides (since they were already cooked through from boiling them).  We’ve tried this recipe on the grill, and it works great too, but you just need to be careful because the carrots get a little fragile on the grill and can sometimes break.

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After you’ve finished cooking your carrot dogs, its time to assemble!  We placed the buns in the oven for a few minutes to just heat them through, but grilling or toasting them would be amazing as well!  Then place in your carrot dog, then relish, onion, ketchup, mustard, and finally, pickle spear.  This is a super simple, and versatile recipe, that you will be able to use on any holiday or occasion!  These were a big hit for us on the Fourth of July this year.  We hope you enjoy them!

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INGREDIENTS

  • 2 tbs vegan Worcestershire sauce
  • 1/4 cup white wine vinegar
  • 1/3 cup water
  • 1/4 cup apple cider vinegar
  • 2 tbs toasted sesame oil
  • 3/4 tbs garlic granules
  • 3/4 tbs onion granules
  • 3/4 tbs black pepper
  • 1 vegan beef bouillon cube
  • 1/2 cup tamari
  • 2 tbs vegan butter
  • 4-6 large whole carrots
  • 4-6 Rising Hearts ‘Sandwich Rolls’
  • ketchup, mustard, dill relish, finely chopped onion, spicy dill pickle spears

DIRECTIONS

  1. Peel your carrots, and cut them to be the same size as your rolls.  Bring a large pot of unsalted water to a boil, and add your carrots.  Cook for about 10 minutes, or until they are fork tender.
  2. While those are cooking, heat up your marinade.  Combine the Worcestershire sauce, tamari, water, apple cider & white wine vinegars, sesame oil, garlic & onion granules, black pepper, and bouillon cube in a pot over medium heat.  Whisk and heat up until the spices and bouillon are dissolved into the liquid.
  3. After your carrots are done, immediately transfer them to an airtight container, & poke a few holes in them with your fork.  Pour the hot marinade over the top and close the lid.  Let marinate for 24 hours ideally, but at least 20-30 minutes if you cant make them ahead of time.
  4. Once your carrots are done marinading, heat up the butter in a large skillet over medium – high heat.  When its melted, add your carrots, as well as 3-4 tablespoons of your marinade into the pan.  Allow the carrots to cook until they have a nice char on all sides.
  5. Lightly toast or grill your buns, then place your carrot dogs inside of them, and top with whatever toppings you prefer! We chose to go classic with these and use ketchup, mustard, relish, onions, and pickle spears.
  6. Serve & Enjoy!

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