Barbeques Are Great with Carrot Dogs

August 6, 2015 by Kurt Hanarhan

Cookouts can be tricky for a vegetarian. In theory, who doesn’t like a good Barbeque...eating outside with friends in a super relaxed atmosphere, sipping on drinks, sharing stories, playing cornhole. It has all the makings of a great day...except when you don’t eat one of the main things on most BBQ menus: the hot dog. So for all of you cookout loving vegans and vegetarians out there, here is a recipe that just might save the day. Be sure to have good condiments at the ready: relish, spicy ketchup, and sauerkraut, all can do the job nicely. 

Barbequed Carrot Dogs 
Ingredients:

Serves: 6-8 carrot dogs

  • 6-8 peeled carrots, cut into “hot dog” length and shape. 
  •  1/3 cup apple cider vinegar 
  • 3/4 cup water
  • ¼ teaspoon of salt
  • 2 ½  tablespoons sesame oil
  • ⅓ cup liquid aminos
  • 1 clove of garlic, minced (I used fresh garlic leaves from my garden.)
  • 3/4 teaspoon liquid smoke
  • a pinch of smoked paprika
  • ½ teaspoon or more of ground black pepper 
  • Toasted hot dog bun
  • Toppings of your choice

Directions: 


Place carrots in a large pot & fill with enough water to just cover the carrots. Bring to boil & then turn down to medium heat. Cook for about 10 to12 min. This step is important! Carrots should be cooked al dente, just enough so that you can pierce them with a fork. This will take on the texture of a hotdog skin, so you do not want your carrots to be soft. When cooked through, add carrots to ice water bath to stop the cooking process. 


Next, combine the rest of the ingredients in a bowl and whisk together until combined. Pour marinade in a tight container or storage bag, add the cooked carrots, and lie flat in your refrigerator.  Make sure carrots are completely submerged in marinade. Marinate the carrots overnight (6-12 hours). 


Finally, cook the marinated carrot dogs on a lightly oiled outdoor grill on indirect heat or on a grill pan for about 8-10 min. You can add them to direct heat for a couple minutes at the end to make some nice grill marks. The idea is to heat the “dogs” all the way through, not to cook them any longer. 
Serve on the toasted hot dog bun and add your favorite toppings. 


Hot diggity! Enjoy!