Carrot hot dogs?! I know. Sounds weird. But seriously. Dip these babies in ketchup and it’s like you’re eating an Oscar Mayer wiener. So good!! This recipe comes from an author friend of mine. Her name is Patty Maximini, and you can check out her info and the original recipe posting here.
I just cut it up and dipped it in ketchup, but these are delicious in vegan hot dog buns too. We had some coleslaw and corn on the cob on the side. Yum!! But the side possibilities are endless – like a loaded baked potato salad! And don’t be afraid to put these carrots on the grill. Cooking them on the stove makes them easy peasy though. Check these babies out!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 4 whole carrots, peeled and cut into bun–length pieces with ends removed
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tbsp tamari
- 1/4 tsp garlic powder (or 1 clove garlic, minced)
- Pepper, to taste
- Desired condiments/toppings/buns
Fill a large pot halfway with water and bring to boil.
Lower the heat to medium and cook the carrots until you can barely pierce through them with a fork. Be careful not to cut the carrots when testing.
Combine all the other ingredients (except for condiments) together in a plastic container or baggie to make the marinade. Place the cooked carrots inside, shake up, and set aside to marinate for at least 3 hours, turning the carrots every once in a while to marinate all sides. You can marinate for up to a few days.
When you're ready to serve, pour the carrots and marinade into a large pan on the stove top and place on medium heat, rotating periodically, for 5 to 10 minutes, until carrots are heated all the way through.
Add the toppings of your choice and enjoy!