Carrot Dogs
T’was the night before Thanksgiving and all through the house - not a creature was eating junk food, not even Abby.
In order to prep myself for the deliciousness of Thanksgiving, I like to torture myself by attempting to “detox” a few days before and a few days after. I’m not doing anything crazy like the Beyonce cleanse or whatever, just trying to eat more veggie-based meals.
This was one of those experiments. I must say it wasn’t entirely bad. While I wouldn’t necessarily opt for it on the reg, it was a good substitute for one trying to avoid meat/be healthier.
Original recipe was fro Thug Kitchen Cookbook and also from here.
Ingredients
Marinade
2 tablespoons soy sauce
1 tablespoon olive oil
2 teaspoons liquid smoke
2 teaspoons vegan Worcestershire sauce
1 teaspoon maple syrup
¼ teaspoon garlic powder
⅛ teaspoon black pepper
everything else
4-8 carrots (depending on the thickness of the carrots you may want to put two in each bun)
4 hot dog buns
ketchup
mustard
relish
pickles
sauerkraut
onions
Instructions
Preheat the oven to 375°. Grab a deep glass baking dish.
Peel carrots and cut them to roughly the size of hot dog buns. Place them in the baking dish.
In a small bowl, stir marinade ingredients together. Pour half of marinade over carrots, rolling carrots so they are fully coated.
Bake for 20 minutes and stir then remove from oven, turn and put back in oven for another 20-25 minutes, until carrots . Remove from oven and pour the other half of the marinade over the carrots until they’re to your soft/crunchy texture liking.
Serve warm in buns with any/all the toppings.
