Smoky Carrot Hot Dogs

Who knew that a humble carrot could be transformed into meaty barbecue fare? It’s a surprising, fun and tasty plant-rich makeover. It’s also a very simple recipe — just don’t skimp on marinade time or toppings! The liquid smoke, an ingredient availa… — Who knew that a humble carrot could be transformed into meaty barbecue fare? It’s a surprising, fun and tasty plant-rich makeover. It’s also a very simple recipe — just don’t skimp on marinade time or toppings! The liquid smoke, an ingredient available at most grocery stores, lending that fresh-grilled flavor even if you cook these on the stovetop. (Photo source: Alec Tilly)

| Yield: 6 dogs | Time: 30 minutes plus 2 hour marinade|

Ingredients

6 large carrots (think hot dog sized)

2 cups vegetable broth, divided

1/2 cup soy sauce, divided

1/4 cup sunflower or other oil

1 teaspoon smoked paprika

1 teaspoon liquid smoke

1 teaspoon garlic powder

1 teaspoon dijon mustard

1 tablespoon of your favorite hot sauce

1 tablespoon maple syrup

2 tablespoons apple cider vinegar

for serving

6 buns

ketchup, mustard, mayo, pickled peppers, avocado, caramelized onion, diced white onion, and anything else you love!

Preparation

Rinse carrots and cut them into the length of a hot dog bun. Place in a saucepan along with 1 cup of the vegetable broth, and 1/4 cup soy sauce. Cover and simmer over medium-high head until the carrots are just fork tender, but not mushy, about 20 minutes.

Combine the rest of the marinade ingredients in a lidded container that can hold all of the carrots. Taste and adjust the seasonings to your liking.

Transfer the carrots to the marinade and place in the fridge for at least 2 hours, or even a few days.

When ready to cook, simply place the carrots on a hot skillet or grill until charred. Serve in toasted buns with your favorite toppings.

Zero-waste tips

Buy your vegetables and bread from a farmer’s market to ditch the plastic (and to support your local economy).
Buy your seasonings in bulk where possible, using your own container. This includes soy sauce, oil, and maple syrup in some places!
Make your own vegetable broth using vegetable scraps accumulated in the freezer, or fresh vegetables from the market (think carrots, celery, onions, garlic, leeks, and herbs).