Description
These vegan carrot hot dogs are a simple and delicious twist on a classic! Poached in stock and baked with a smoky glaze, they have the perfect crunch and deep flavor. A fun plant-based recipe for Bonfire Night or any casual meal.
Ingredients
Scale
- 3–4 carrots (medium-sized, peeled & trimmed)
- 3–4 hot dog buns
- 1 stock cube (vegetable or mushroom)
For the glaze:
- 3 tbsp vegan butter, melted
- 1 tsp tamari (or soy sauce)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt, to taste
For toppings:
- 2 tbsp vegan mayo (optional, for a creamy touch)
- 3 gherkins, finely chopped
- Holy Moly Smoky Red Pepper & Tomato Salsa (or Tomato & Mango Salsa)
Instructions
-
Preheat oven to 200°C (fan).
-
Poach the carrots:
- Bring a pot of water to a boil and dissolve the stock cube.
- Add the carrots and poach for 3-4 minutes to soften slightly. Drain.
-
Coat & bake the carrots:
- Mix the melted vegan butter, tamari, smoked paprika, garlic powder, and salt.
- Coat the carrots with the glaze, wrap them in baking parchment, and create a small sealed basket for each.
- Bake for 25 minutes, turning once for even caramelization.
-
Prepare toppings:
- Mix vegan mayo with the chopped gherkins.
- Slice open the hot dog buns and spread the mayo mix inside.
-
Assemble the hot dogs:
- Place each baked carrot into a bun.
- Top with Holy Moly Salsa or your favorite toppings.
-
Serve & enjoy!
Notes
- Carrot Texture: If you like a firmer texture, reduce poaching time to 2 minutes.
- Extra Smoky Flavor: Add 1/2 tsp liquid smoke to the glaze.
- Storage: Store leftover baked carrots in an airtight container for up to 3 days. Reheat before serving.
Nutrition
- Serving Size: 1 hot dog
- Calories: 260
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg