Vegetarian Carrot Hot Dogs
In celebration of National Hot Dog Day, I present to you: Carrot Dogs.
That's right: Carrot Hot Dogs.
Whatever you want to call them, they are smoky, a little spicy and fit perfectly in a toasted or steamed bun. They're perfect for any cookout or quick weeknight meal. Roast them while you're doing meal prep for the week and you'll have them on-hand for lunches, dinners and snacks. Check it out:
When I was a vegetarian, I never missed meat. And I most certainly never missed hot dogs. Hot dogs are one of those things that have a home on my DO NOT EAT list, along with watermelon, floppy bacon, liver and the intestines of any animal. There are no redeeming qualities about meat in a casing that can compel me to eat it.
That does not mean I don't appreciate a well-made hot dog or know one when I see one. The only things I ever loved about a good hot dog were a butter toasted bun, mustard and all of the fixins. I have been fortunate where I go to certain places around town and they let me get a "not" dog. Simply a hot dog bun made "all the way" (chili, mustard, slaw, onions aka Carolina style). I'm REALLY digging roasted corn and pickled onions these days. The grilled and smoky flavors really help you forget you're not having meat.
More palatable than a tofu or vegetarian hot dog, this is definitely the way to go when you want a better-tasting hot dog for vegetable-loving friends.
Vegetarian Carrot Hot Dogs
Yield: 8 dogs
In celebration of National Hot Dog Day, I present to you: Carrot Dogs.
That's right: Carrot Hot Dogs. Whatever you want to call them, they are smoky, a little spicy and fit perfectly in a toasted or steamed bun. They're perfect for any cookout or quick weeknight meal. Roast them while you're doing meal prep for the week and you'll have them on-hand for lunches, dinners and snacks.
Ingredients
- 8 large carrots, rinsed, peeled
- 2 tablespoons olive oil
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup jarred salsa
- 8 hot dog buns, lightly toasted
Instructions
- Preheat oven to 450°F. Line a 13- x 9-inch baking pan with parchment paper or aluminum foil. Trim the carrots to fit the hot dog buns.
- Place oil, tamari, paprika, garlic powder, and onion powder in a small bowl. Stir with a whisk. Place carrots in a single layer in the prepared baking dish. Pour oil mixture over carrots; rub to coat on all sides. Bake at 450°F for 35 minutes, tossing every 15 minutes.
- Place 1 roasted carrot in each hot dog bun. Top each carrot with desired toppings. Serve and enjoy.
Calories
198.98Fat (grams)
5.58Sat. Fat (grams)
0.93Carbs (grams)
31.33Fiber (grams)
2.73Net carbs
28.60Sugar (grams)
5.79Protein (grams)
6.04Sodium (milligrams)
517.31Cholesterol (grams)
0.00Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Thank you so much for such an informative piece of information :)
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Thanks
I never thought of cooking hot dogs in there, I am going to do it tonight. But, I am also going to try brats. Thanks for the recipe.
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