Prep Time: 5 minutes
Cook Time: 10 minutes
Sometimes a vegan recipe can be easier to prepare from scratch than the meat version, and this is one of them. Vegan hot dogs, which I like to call not-dogs, taste EXACTLY like the mysterious tube steak and have a texture that is very similar. We have known since we were kids that hot dogs contain the worst possible animal ingredients imaginable: beaks, tendons, blood, muscle, organ, meat, etc. This version is much more gentle and is made from the humble carrot. Much like the recipe for carrot lox, the common root vegetable can have a meaty texture in certain dishes and is much more healthy and obviously much more ethical than the pork version.
Through trial and error, I came up with this spice mix of nutmeg, liquid smoke, garlic and onion powders which taste pretty convincing. Mind you, I have not eaten a hot dog for more than a decade (after being poisoned by one), so I'm going on a distant flavor memory.
For 2 carrot not-dogs
- 2 large carrots
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons liquid smoke or paprika
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar (or any kind)
- 1 tablespoon ground nutmeg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Wash and peel the carrots.
- Cut off the ends and chop to a size that will fit in your selected bun. If you want it to hang out of the bread, do not cut it down.
- In a large bowl or measuring cup, combine the rest of the ingredients and stir so there are no lumps.
- Place the carrots and marinade in a frying pan and boil for 8-10 minutes. You may also cover the pan with a lid to speed things up.
- Remove from heat and once cooled, that are ready to eat. OR you can grill them on the barbeque or table-top grill to give them grill marks. If you choose to do this, you may want to brush them with olive oil first so that the outside of the carrot becomes a little crispy.
- Serve on a bun with your favorite condiments.
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