Carrot hot dogs
Servings: 6-8 hot dogs, Preparation time: 10 minutes
JoJo = because Ms. Joleen first made these for us and blew us away!
Completo = hot dog w/ everything in South America, where we had one of the best versions of this hot dog in Chile w/ Jody & Carl doing the cabin shuffle.
These things change lives! A fan favorite with vegans, vegetarians and even meat eaters, and super easy to make.
Ingredients
- 6-8 carrots
- hot dog buns (recommend the preztel buns)
- ¼ cup low sodium soy sauce
- ¼ cup apple cider vinegar (if using Braggs it can be a little harsh, so start w/ less)
- ¼ cup vegetable broth (low sodium)
- 1+ Tbsp fruit vinegar (or maple syrup)
- 1 tsp dijon mustard
- 1 tsp garlic, minced
- ½ tsp onion powder
- 2 tsp smoked paprika (recommend Westwind Garden‘s version – these guys are literally pepper nerds; or look for the Chilean version called merken at an international market)
- 1 tsp liquid smoke (optional, only needed if not using smoked paprika – this stuff is a little toxic so stick w/ smoked paprika if possible)
- 1 tsp pickled jalapeno juice (optional)
Instructions
- Pick out 6-8 hot dog shaped carrots, that do not taper too much.
- Peel and cut the carrots to fit the bun.
- Bring a pot of water to a boil and add the carrots. Boil the carrots until they can be poked with a fork, but do not fall apart when poking. Remember, they will cook a little further on a pan or grill. Depending on the thickness of the carrots, this can take 10-20+ minutes.
- Combine the marinate. Taste and modify as needed.
- Pour the marinate into a container, something that you can slush around from time to time: a ziplock plastic bag will work, but even better is the sealable Lock-Eat jars.
- Marinate for 4-8 hours.
- Grill the carrots on a cask iron skillet or grill, baste occassionally.
- The marinate is salty, so it will last a long time in the refrigerator. Stick it in the back and add to it next time.
Recommended, but optional relish:
Chop up a mixture of 50% red onion and 50% gherkins.