Our entire family loves Carrot Dogs! Topped with our Dog-n-Burger Super Grain Chilli – these dogs are to “Live” for! The kiddos love them and sware up and down that these smoked dogs are better than any animal-based hot dog they have ever had! By the way, did you know that processed meats are carcinogenic to humans and promote cancer growth!
When we went Whole Food Plant-Based I thought we would never be able to have hot dogs again. I was so excited when I was inspired and adapted this recipe from Debbie Adler! Well needless to say these dogs are a frequent indulge for us!
In my opinion, the addition of coriander spice gives that “hot dog” taste. And of course liquid smoke gives that “smokey” flavor without firing up the grill! I am always mindful of minimizing added salt in my recipes, this is why I opted to use Coconut Aminos vs Liquid Aminos, or Tamari. So if you are salt-oil-sugar free you can omit the addition of Coconut Aminos altogether.
So what are you waiting for – go ahead and indulge in these whole food plant-based dogs! Better yet, fire up your grill and grill up some Carrot Dogs with all of the fixings!
Watch “How To” Video
https://youtu.be/qmSPtT2AeJU
Smoked Carrot Dogs
Ingredients
- 4 medium Carrots, unpeeled
- 1 Tbsp Liquid Smoke, Mesquite
- 1/4 tsp Garlic Powder, unsalted
- 1/4 tsp Onion Powder, unsalted
- 1/4 tsp Smoked Paprika
- 1/4 tsp Coriander
- 1 tsp Coconut Aminos
- optional Dog-n-Burger Super Grain Chilli see our website for recipe
Instructions
- Cut the tips of each end of carrots. Do not remove the skin. Scrub carrots with running water. Place in a saucepan with water. Make sure the carrots are covered with water. Cover and bring water to a boil. Boil until carrots are fork tender, about 6 minutes. Remove carrots from boiling water and place onto a paper towel to cool.
- Using a 1 gallon zip lock bag and the remaining spices to bag. Mix the marinade well. Add all carrots to bag. Roll the carrots a few time in the bag to cover with marinade. Seal bag and marinade carrots for at least 2 hours in fridge or overnight.
- Preheat oven to 425F. Line a cookie sheet with parchment paper. Place marinaded carrots onto lined cookie sheet. Bake for 25 minutes. Remove from oven. GRILL option: Grill for about 20-25 minutes until heated thru and grill marks appear.
- Place carrot dog on a bun or a lettuce and top with preferred fixings and enjoy!
These were amazing! My husband was curious for sure, but he liked them!! I thought they were delicious and will make chili next time on top. Thank you!
Thank you so much for trying the carrot dogs, Jennifer. They are one of our favorite dishes. Let us know how you enjoyed the chili. Have a great day because you can!
Does it work to throw these on the BBQ for grilling or do they have to be baked in the oven? Have you BBQ’d them on a pan?
Hello Erinne. Yes, you can use a grill or a non-stick pan to cook the carrot dogs. They still need to cook for about the same amount of time to heat thru thoroughly. Hope you enjoy the carrot dogs as much as we do! Have a great day because you simply can!
Aw thanks Faith!! I’m about to try them in a pan on the BBQ and make FOK potato salad!
Mmmm Erinne sounds oh so yummy! Enjoy!
WOW!!! I’m FLABBERGASTED & AMAZED!! These carrot dogs are SPECTACULAR!!! We will NEVER feel the need to eat regular, processed vegan veggie dogs again. The recipe is PERFECT for the size carrots shown in the video. The ONLY thing I changed when I made them the second time is that I wanted slightly THICKER hot dogs, so I looked for 4 carrots which were approx. 1/8″ larger (in diameter, NOT circumference!) than the first batch, and I should have boiled them just a minute or so longer, as the very CENTER of these THICKER dogs were just slightly “al dente”. They were still WONDERFUL and FAAAAAABULOUS, but next time I’m gonna increase the time. And next time, actually, I wanna try making them in “KNOCKWURST” size (which is probably about 1-1/4″ in diameter!)…..anyway, FAITH, you gorgeous, incredibly talented little CHEF, you, THANK YOU SOOOOOOO MUCH for this recipe….I’m working on making ALL your recipes as soon as I can get all the ingredients. They all look sooooo GOOOOOOOD!!!! (And sooooo HEALTHY too!!!!) THANK YOU, again….THANK YOU, THANK YOU, THANK YOU (times a gazillion!!..haha!)…..Love & kisses & hugs to ALL 5 of you wonderful Scotts!!!!….Love, Daryl (you know, also known as “motor-mouth”…hahahaha!)
Hello Daryl! So glad that you enjoyed the carrot dogs! Yes, any size carrot can be used for this recipe, the larger the carrot the longer the boil time by a minute or so. Just make sure not to over boil. Who needs a hot dog when you can have a Carrot Dog that tastes as good and loves your body back! Have a super fantastic day Daryl because you simply can!
Hi there Faith! I’ve been INTENDING to tell you about the following idea for AT LEAST 2 years! (What can I say? I’m a PROCRASTINATOR!!!…hahaha!) Better late than never though, huh?!!!
Right after I started making your “Carrot Dog” recipe, I discovered ANOTHER little trick for serving them, which works GREAT for me, so I thought you might wanna try it. This “trick” ELIMINATES the need to serve the dogs on buns, even the healthy buns! It’s GREAT for those who wanna omit (or just cut down) on FLOUR products!
This trick is to used RUSSET POTATO SKINS instead of buns, and it works GREAT!!! Here’s how I do it:
The day before (or several hours prior to serving the dogs), I bake up a whole bunch of “bun-sized” russet potatoes. It’s important to make sure they are baked long enough so the skins are STRONG but still somewhat PLIABLE. I bake mine at 450 degrees for 1 full hour and only prick each potato ONCE with a fork after 30 minutes of baking. (If you prick them several times it tends to weaken to strength of the skins after they’ve cooled down, and they NEED to be strong enough to hold the dogs AND all the “fixins”!
Let the potatoes cool down, on a cooling rack, for at least 30 minutes (1 hour is better!), then slice them in half, lengthwise, and scoop out as MUCH potato pulp as you can, but WITHOUT breaking through the skin or making them so thin they’re too flimsy to hold up as “buns”. (Save all the pulp for another use. Depending on how many potatoes I’m preparing in this way, I usually just mash it up and serve it for the next meal!)
If the skins are strong enough, I try to scoop out the pulp so the “pulp-free” skins are only about 1/8″ thick, and DEFINITELY no thicker than 1/4″. You just have to judge how strong the skins are as you’re scooping, but that’s why it’s important for the potatoes to be VERY WELL cooled down, but not COLD. (Room temp or slightly warmer is best!)
Once the skins are scooped out to your satisfaction and COMPLETELY cooled down (which they will be by the time you’re done scooping!), I loosely fold them in half, lengthwise, and store them in the fridge in a tupperware-type container, separated by either small pieces of parchment paper (preferable!) or plastic wrap. I’ve never tried FREEZING them (only separated by parchment), but I’m sure that’d work too, just so you have lots of these on hand. I usually just keep the container in the fridge cuz we go through them pretty quickly.
Again, the “TRICK” with these is to get them scooped out at JUST the right thickness (thin as possible but still strong enough, and THAT depends on how long you have baked the potatoes so that the skins are strong but still somewhat pliable!). If you have TOO much potato pulp left in the skins, you tend to taste & “mouth-feel” the potato when you’re eating the dogs, instead of it tasting/feeling more like a real flour bun. Once you’ve gotten the knack of it (like I have!), they work SOOOOOO GREAT to sub as buns for these dogs (or ANY veggie dogs, for that matter!) I just ADORE serving your carrot dogs in this manner because they’re so packed with the nutrition and FIBER not only from the carrot dogs, but lots more from the “buns” as well.
Anyway, try it sometime if you haven’t already come up with this idea. IT REALLY WORKS GREAT and is terrific for those of us who are largely “flour-free” and/or gluton-free too!
Let me know what you think and if you ever do try this.
By the way, I always make sure I prepare my carrot dogs to be no longer than 5-1/2″, and then try to match the size with the same length of russet potatoes. That’s especially terrific when having guests and you want the carrot dogs to sort of “fool” the guests once the dogs are placed in the potato skins and covered with condiments.
Hope this helps you and/or your readers who might want to avoid (or cut down on) flour products!
Love, Daryl
HEY DARYL! It is such a pleasure to hear from you! I know your feet are hurting because you ran across my mind a few days ago! Hope all is well with you! Russet Potato skins as buns are an amazing idea! I must try your recipe the next time we have carrot dogs! Love hearing from you. So when is your cookbook coming out? 🙂
Hey there darlin’…..Glad you like the idea…..if you try it and like it, feel free to share the idea with everybody anywhere!
I’ve decided to shelf the actual COOKBOOK and have begun working, instead, on my own website (and also a drastically revised YouTube channel!). I will post my actual recipes ENTIRELY FOR FREE, and, ultimately, to have cooking demo videos as well!!…got a long way to go with the all that cuz I’m very picky about how it is laid out, etc., and all that I want to include in BOTH the YouTube and the website….but I’m working on it….I’ll definitely let you know when it happens!!
Give your beautiful self and handsome husband and gorgeous GIGANTIC hugs for me (cyber-hugs ONLY, from me, of course, during this “damndemic”…..that’s what I like to call it….hahaha!)
Keep the “faith”, FAITHIE!!!!….(haha!)……love, Daryl
OOOPS!!!…..Meant to type “gorgeous three KIDDIES!!”…..(That’s what I get for not PROOFREADING…hahaha!!)…..love, DGL
Hey Daryl
I see you are still doing well and eating well!!
Miss seeing you in “classes”
Did you ever get your cookbook finished?????
Hi Scott family – I saw you on Chef AJ’s youtube. Thats was such a fun episode to watch, you guys are all so cute and such an inspiration. I made the carrots dogs and LOVED them. Took them over to my moms house for family dinner night and my non-vegan family loved them too. Its Sunday night and I’m making them again for my lunch. They even heat up ok in the microwave 2 days later.
Hello Jen! Thank you so much for your kind comments! We are so grateful that our passion for this lifestyle is inspiring others! We are so glad that you and your non-vegan family members enjoy the carrot dogs as much as we do! They are definitely one of our family’s favs! And yes, they taste even better as leftovers! My goodness, it can’t get any better than eating food that tastes good and healthy for us too! Take care, Jen! Have a super fantastic day because you simply can! 🙂
These were incredible! I thought you must be exaggerating about how much they taste like hot dogs, but you weren’t. I will be sharing this with my mom.
Hello Anne! Yes, tasting is believing! So glad you enjoyed the Carrot Dogs!
Hey there darlin’…..Glad you like the idea…..if you try it and like it, feel free to share the idea with everybody anywhere!
I’ve decided to shelf the actual COOKBOOK and have begun working, instead, on my own website (and also a drastically revised YouTube channel!). I will post my actual recipes ENTIRELY FOR FREE, and, ultimately, to have cooking demo videos as well!!…got a long way to go with the all that cuz I’m very picky about how it is laid out, etc., and all that I want to include in BOTH the YouTube and the website….but I’m working on it….I’ll definitely let you know when it happens!!
Give your beautiful self and handsome husband and gorgeous GIGANTIC hugs for me (cyber-hugs ONLY, from me, of course, during this “damndemic”…..that’s what I like to call it….hahaha!)
Keep the “faith”, FAITHIE!!!!….(haha!)……love, Daryl