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roasted vegan carrot hot dogs

by Jackie Newgent  |  June 8, 2015  |  22 Comments
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I have yet to find an awesome plant-based hot dog. How about you? And many vegan options on the market are downright scary when you take a look at the ingredient lists and find “stuff” like this: chemical additives (i.e. disodium guanylate and disodium inosinate), added sweeteners (i.e. corn syrup solids), highly processed proteins (i.e. hydrolyzed soy protein and hydrolyzed corn protein), and artificial food coloring (i.e. red 40 and blue 1). Yikes! Who would actually want to put this into their body?

So, here’s my take on a 100% plant-based hot dog. It’s made from carrots that you’ll hand-sculpt using an everyday paring knife and vegetable peeler. You simply need to try this recipe … now! Then be sure to serve them to your family on Meatless Monday and grill ‘em up for friends at your next cookout. (Tip: For a cookout, you’ll just roast them in advance, and then quickly heat them up on the grill.)

By the way, do enjoy all of the remaining carrot peelings in a recipe, too. For instance, toss them into a salad, stir fry, or veggie scrap freekeh. Or make them the star of an Asian-style “noodle” dish or cole slaw.

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roasted vegan carrot hot dogs

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Just like hot dogs … but made with carrots! A must-try!

  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 jumbo carrots
  • 1 1/2 tablespoons natural ketchup
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon raw, unfiltered apple cider vinegar
  • 1/2 teaspoon naturally-brewed tamari soy sauce
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 whole grain hot dog buns

Instructions

  1. Preheat the oven to 350°F. Cut off the tips and stem ends of the carrots, forming 8-inch long carrots. Trim and sculpt the 8-inch carrots with a paring knife and vegetable peeler until about 7 inches in length with an even thickness, about 3/4-inch diameter max. (Use the carrot scraps for another use, such as in a salad or stir-fry. I often make a Thai-inspired carrot slaw!)
  2. Whisk together the ketchup, olive oil, mustard, vinegar, soy sauce, paprika, salt, and pepper. Place carrot hot dogs onto an unbleached parchment paper-lined rimmed baking sheet and brush with half of this sauce.
  3. Roast until well caramelized and fully cooked through, about 1 hour, rotating carrot hot dogs and brushing with the remaining sauce halfway through the roasting process. (It’s OK for these carrot hot dogs to have a slightly firm “al dente” texture. But please roast until you reach your personal desired texture!)
  4. Serve each in a hot dog bun with condiments of choice. One of my favorite topping combinations with these hot dogs is baby arugula + caramelized onion + Hass avocado!

Notes

(Hint: For a cookout, roast these hot dogs a day in advance and chill. Spritz the chilled roasted vegan hot dogs with organic cooking spray and grill over indirect heat until heated through.)

Per serving: 200 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 850mg sodium, 34g total carbohydrate, 6g dietary fiber, 9g sugars, 5g protein

  • Author: Jackie Newgent

Nutrition

  • Serving Size: 1 hot dog

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Tasteover Tips

  • Skip the really fake franks; choose to eat real. Beyond the carrots, be sure all of your ingredient selections are “natural,” as well.
  • What makes these carrots taste similar to hot dogs? Mainly the smoked paprika. Don’t skimp on it.
  • Since you’ll have extra calories to play with, adorn these hot dogs with luxurious plant-based toppings, like Hass avocado and caramelized onion.
Hot-dog sculpted carrots

 

 


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  1. Pingback: 14 Vegan 4th of July Recipes So You Don't Have to Eat a Mustard & Lettuce Sandwich - Vegan Food Lover

  2. Hi Jackie! I know this post is a little old, but I just tried the recipe for dinner tonight and had to share just how a-ma-zing it turned out.

    I heard about using carrots as a vegan hot dog before but never got around to trying them. Then, lo and behold, my grocery store had these beautiful (and huge!) carrots today and instantly I thought — carrot dogs!

    I hopped online and came across a ton of recipes all of which required elaborate prep steps like boiling the carrots, letting them sit 24 hours in marinade with liquid smoke and the grilling them. Seriously?

    Then I came across your recipe and boy am I glad I did. They turned out absolutely perfect. I haven’t had a hot dog in more than 20 years (I wasn’t even a fan of them as a kid). And, to be perfectly honest, even vegetarian hot dogs frighten me.

    Your recipe produced results that were so reminiscent of hot dogs right down to the smell when I opened the oven door to flip them and then again to actually eat them.

    Thank you for sharing this recipe. Next time, I will add even more smoked paprika (you were right, don’t skimp!). I can’t wait to share these with friends and family who are meat eaters to see how they like them.

    Reply

    1. Hi Ashlee! I’m sooooo glad to hear you had such a good experience with this recipe! Thanks so much for letting me know! Share away! 🙂 Jackie

      Reply

  6. I just made these for the 4th of July ‘hot dog’ dinner and OMG! They are delicious! They will be made again, for sure. Thank you for sharing the recipe and the added ideas for garnish. We just used mustard and pickles, but we have some left over so I’ll make the caramelized onions and avocado tomorrow. Oh, yum! Who knew?Thank you.

    Reply

    1. I’m thrilled you made these “hot dogs” and enjoyed them so much! Happy 4th of July! Jackie

      Reply

      1. There’s more! Today I made your recommended caramelized onions and avocado and ate the last two with that. Different flavors and both winners! I’m still enjoying the taste and I finished eating over an hour ago! Thank you so much. Yum!

        Reply
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  10. Can I just say that YOUR RECIPE IS THE BEST?
    I have tried soooo many recipes for this and this is the best!
    I did want to add that I have done this several times and for some reason I have never been able to oven cook these for under 2 hours, so that was my only difference, with respect. Everyone I served these too loved them and there was no leftovers.

    Reply
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