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Carrot Dogs

A perfect swap for hot dogs, try these carrot dogs with your favorite condiments. Vegetarian baked beans are a fun topper to make a chili dog.
Course: Lunch, Dinner
Cuisine: American
Servings: 4 people

Ingredients

  • 4 carrots cut to fit the buns
  • ½ cup rice vinegar
  • ¼ cup water
  • 2 tbsp soy sauce
  • 1 -2 cloves garlic minced
  • ¼ teaspoon liquid smoke 
black pepper to taste
  • 4 hot dog buns toasted

Instructions

  • Boil water in a pot large enough for all the carrots. Lower the heat to medium and add the carrots. Cook until just fork-tender when you bite into them. Remove from pot and run under cold water.—you want them to have a snap
  • In a container with a tight-fitting lid, combine the remaining ingredients to make the marinade. Tighten the lid and shake until well-mixed.
  • Place the carrots in a container in which they can lie flat. Pour the marinade over them and marinate at least 3-4 hours, up to 24. The longer they marinate, the more vinegar flavor they take on. If you know you need to leave them longer than a day, cut the vinegar to 1/8 cup. If the carrots are very thin, keep the time short.
  • To serve, put the carrots in a 350 F oven, or in a grill pan on a hot grill, until heated through, 10-15 minutes. You can also cook these in your slow cooker in the marinade. You need to check on them so they do not get mushy, so it is not a set-it-and-walk-away affair. Cook until a fork just goes through the carrot but it is still slightly firm.
  • Serve in a toasted hot dog bun or wrapped in a lettuce or collard leaf, and pile on your favorite toppings, including mustard, relish, tomatoes, onions, sprouts, purple cabbage, and peppers.

Notes

Carrots are rich in beta-carotene!
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