Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

roasted vegan carrot hot dogs

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