These carrot dogs are the best I’ve ever tasted and they really do taste like hot dogs! Cooked in a smoky marinade sauce for the best flavor.
When I was thinking about making this recipe I was wondering if I should call them ‘vegan hot dogs’ or ‘carrot dogs’.
I decided on carrot dogs because honestly, calling them hot dogs seems a bit misleading.
They ARE cooked in a way that makes them taste remarkably like hot dog sausages, but…. they’re still carrots. They might be my new favorite way to EAT carrots though.
We tried lots of different ways of making these carrot dogs, from marinating them for hours, to baking them in the oven, grilling them on a grill pan, but everything we tried still looked and tasted just like a cooked carrot! The ‘hot dog’ vibe was missing.
We finally hit on a method that works so well, it really does taste a LOT like a hot dog sausage, and better yet, it works really well in a hot dog roll with mustard and ketchup.
So if you’re looking for a really healthy, and pretty quick way to make hot dogs then these carrot dogs are exactly what you’re looking for.
Ingredients You’ll Need:
Ingredient Notes
- Carrots – should be large carrots so that they can be shaped to look like sausages. It’s ideal if they’re a bit longer than a hot dog bun, so that you can cut them to size.
- Liquid smoke – really bumps up the smoky flavor. You can usually buy this in the same section of the store as bbq sauce. Or you can get it online.
- Vegetable stock – or broth are both fine to use.
How To Make Carrot Dogs
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Trim and peel your carrots so that they are roughly the same length as a hot dog bun and an even shape, similar to a sausage.
- Add vegetable stock, ketchup, apple cider vinegar, soy sauce, liquid smoke, smoked paprika, onion powder, garlic powder and maple syrup to a measuring jug and whisk together.
- Grease a medium skillet with a little olive oil.
- Add the peeled carrots and then pour over the sauce.
- Heat on medium high heat and bring it to a gentle boil. Then reduce heat, cover and let the carrots simmer until fork tender (about 25 minutes).
- Remove from the heat, cover and let it sit, covered for 20 minutes.
- Then remove the carrots from the skillet.
- They’re ready to serve!
Want To Grill Them?
If you want to get those pretty grill lines on your carrot dogs, then you would still prepare the recipe as written, but as an optional extra step, heat up a grill pan with a little oil and when hot, add your carrot dogs and let them sear on either side to get those lovely grill marks.
These carrot dogs make a great make-ahead option in this respect as you can make them as usual, but then let them cool and take them along to an outdoor picnic or BBQ and simply reheat and sear them on the grill before serving.
Serving Suggestions
Serve them in hot dog buns with mustard and ketchup for a classic version. Other great toppings are relish, guacamole, vegan refried beans, vegan chili or vegan baked beans.
They’re great with salads on the side like vegan potato salad, vegan coleslaw or vegan macaroni salad.
Storing and Reheating
Keep leftover carrot dogs stored in the fridge in a covered container and enjoy within 3-4 days.
They’re great enjoyed cold but you can also reheat them in the microwave or in a hot pan.
More Delicious Vegan Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Carrot Dogs
Ingredients
- 8 Large Carrots Trimmed and Peeled
- 2 cups Vegetable Stock (480ml) or Broth
- ½ cup Ketchup (120ml)
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Soy Sauce
- ½ teaspoon Liquid Smoke
- ½ teaspoon Smoked Paprika
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 2 Tablespoons Maple Syrup
- Olive Oil To lightly grease your skillet
Serving:
- 8 Hot Dog Buns
- Mustard and Ketchup or other toppings of your choice.
Instructions
- Trim and peel your carrots so that they are roughly the same length as a hot dog bun and an even shape, similar to a sausage.
- Add vegetable stock, ketchup, apple cider vinegar, soy sauce, liquid smoke, smoked paprika, onion powder, garlic powder and maple syrup to a measuring jug and whisk together.
- Grease a medium skillet with a little olive oil.
- Add the peeled carrots and then pour over the sauce.
- Heat on medium high heat and bring it to a gentle boil. Then reduce heat, cover and let the carrots simmer until fork tender (about 25 minutes).
- Remove from the heat, cover and let it sit, covered for 20 minutes.
- Remove the carrots from the skillet and serve in hot dog buns with mustard and ketchup.
Notes
- Carrots – should ideally be the same size or a bit longer than the hot dog buns so that they can be trimmed to fit.
- Grill them: If you want to get those pretty grill lines on your carrot dogs, then you would still prepare the recipe as written, but as an optional extra step, heat up a grill pan with a little oil and when hot, add your carrot dogs and let them sear on either side to get those lovely grill marks.
- Storing: Keep leftover carrot dogs stored in the fridge in a covered container and enjoy within 3-4 days.
- Nutritional information: Includes hot dog buns but excludes toppings.
Amazing! One of our favorite Vegan recipes!
Awesome! Thanks Sarah!
I’m impressed. I just made it and it was delicious
My son who is not a big carrot fan loves it Thank you for the recipe Wanted to upload a picture but not that tech savvy will find out on next recipe 😊
Happy to hear you enjoyed the recipe Elayne! Thanks for your great review!
These were great! I didn’t have liquid smoke, so substituted chipotle seasoning… equal amount. My husband was skeptical, but when I let him have a bite of my creation, he was impressed! We couldn’t taste the carrot at all and the texture was perfect… I had to remind myself that I wasn’t eating any protein in this meal, so added some beans to my plate. Will definitely be making this again!
Woohoo! Happy to hear you enjoyed the recipe Kathy!
My husband is on a low sodium diet and can’t eat regular hot dogs. I used coconut aminos and no salt ketchup in the marinade. We both thought they were really good !
Awesome Debora! Thanks so much for sharing and for your lovely review!
I followed the recipe exactly- was excellent. You are correct, was still a carrot. But a tasty hot dog like one.. I will repeat this for sure. Maybe even put the grill marks on my leftovers.
Thanks so much for your great review Jolene! Happy to hear you enjoyed the recipe!
Hi Alison,
I am just about to make your Carrot Dogs, and I would like to give the carrots the grill lines.
Do I do this before putting them into the sauce mixture?
Hi Annette, you can grill them after you’ve cooked and let them sit in the sauce.
These are perfect for vegan chili dogs 👌
Yes!
So easy and so good
Thanks you so much Lori!
These are wonderful, thank you! Can the sauce be frozen and reused? There are just 2of us and I hate to waste it. I am thinking making more ‘dogs’ and freezing them might turn out too mushy after thawing and reheating, but don’t really know. What do you thnk?
Hi Kathy, so happy you like the recipe! I agree that freezing the carrots might result in them being too mushy after thawing, however, they do keep well in the fridge for 3-4 days. You probably could freeze the sauce though!
I did freeze the marinade and let it thaw in the refrigerator. Just as good the 2nd time. I don’t think I will refreeze it, though. Thanks again for a fun recipe!
What can I use instead of maple syrup? It is so expensive in South Africa.
Maple flavored syrup will be just fine too! You can even just use brown sugar and dissolve that into the marinade.
Made them today after seeing the post on FB and they are delish! I even served my omnivore friend and she said they were delish also!!! I will be making them again for sure! Such an easy recipe!
Awesome Karla! I’m so happy to hear that! Thanks so much for the great review.