This month one of our favorite local juice shops,3:8 Juice & Eatery, shared their favorite recipe for Vegan Hot Dogs!
Let us know what you think about this meat alternative recipe and share your pics on our Instagram or Facebook page.
Total: 15 minutes + overnight
Prep: 15 minutes + overnight
Cook: 30 minutes
Yield: 4 servings
4 large carrots
¼ cup apple cider vinegar
¼ cup water
2 Tbsp low-sodium tamari
1 tsp molasses
¼ tsp liquid smoke
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
4 whole-grain hot dog buns, toasted if desired
Peel the carrots, trim the ends, and cut them to the length of your hot dog buns.
Bring a medium saucepan of water to a boil over medium-high heat. Add the carrots and cook for 5 to 8 minutes, until tender but not mushy. Drain the carrots in a colander and put them under cold running water. This shocks them and prevents them from getting any softer.
In a small bowl, whisk together the vinegar, water, tamari, molasses, liquid smoke, garlic powder, onion powder, and pepper. Transfer the marinade to a large ziptop bag and add the cooled carrots. Toss gently to coat. Refrigerate overnight.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Remove the carrots from the marinade and place on the prepared baking sheet. Bake for 15 to 20 minutes, until heated through and slightly browned.
Serve the carrots in the hot dog buns with your choice of toppings.
Top your hot dog with any of the following toppings: ketchup, mustard, diced onion, plant-based coleslaw, saurkraut, relish or a plant-based chili.
Kim Campbell, Author of The Plantpure Kitchen: 130 Mouthwatering Whole Food recipes and tips for a plant-based life