This amazing vegan carrot dog recipe by the super-talented Chef Del Sroufe is from his book: The China Study Family Cookbook! Kids of all ages love hot dogs—and these dandy carrot dogs make a quick and delicious kiddo-friendly meal. Chef Del is the featured guest on The Laura Theodore Podcast this week! LISTEN HERE.
ABOUT THE RECIPE
Chef Del says: “Kids of all ages love hot dogs—they are the epitome of American food. Keep these carrot dogs on hand so your kids can have them whenever they want a quick meal.”
Makes 6 sandwiches
INGREDIENTS:
6 large carrots, peeled and trimmed to fit your hot dog buns
2 cups water
¼ cup low-sodium tamari
1 tablespoon red wine vinegar
4 cloves garlic, minced
1 teaspoon granulated onion
1 teaspoon mustard powder
1 teaspoon ground coriander
½ teaspoon ground mace
½ teaspoon smoked paprika
¼ teaspoon black pepper
6 hot dog buns, toasted, if desired
INSTRUCTIONS:
Bring a 2-quart pot of water to a boil over medium-high heat. Add the carrots and bring the water back to a boil.
Reduce the heat to medium and let the carrots cook until tender, 8 to 10 minutes.
While the carrots are cooking, whisk together the water, tamari, red wine vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked paprika, and black pepper in a baking dish.
Drain the carrots and rinse them under cool water to stop the cooking.
While the carrots are cooking, whisk together the water, tamari, red wine vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked paprika, and black pepper in a baking dish.
Add the carrots to the marinade and toss to coat.
Cover the dish and refrigerate for at least 2 hours.
Heat a large skillet over medium-high heat. Add the carrots and the marinade and cook, turning the carrots occasionally, until most of the marinade has evaporated and the carrots have started to brown, about 10 minutes.
Serve in a bun with your favorite toppings.
Recipe from: The China Study Family Cookbook by Del Sroufe. BenBella Books, publisher. Reprinted by permission.
Ingredients
Directions
ABOUT THE RECIPE
Chef Del says: “Kids of all ages love hot dogs—they are the epitome of American food. Keep these carrot dogs on hand so your kids can have them whenever they want a quick meal.”
Makes 6 sandwiches
INGREDIENTS:
6 large carrots, peeled and trimmed to fit your hot dog buns
2 cups water
¼ cup low-sodium tamari
1 tablespoon red wine vinegar
4 cloves garlic, minced
1 teaspoon granulated onion
1 teaspoon mustard powder
1 teaspoon ground coriander
½ teaspoon ground mace
½ teaspoon smoked paprika
¼ teaspoon black pepper
6 hot dog buns, toasted, if desired
INSTRUCTIONS:
Bring a 2-quart pot of water to a boil over medium-high heat. Add the carrots and bring the water back to a boil.
Reduce the heat to medium and let the carrots cook until tender, 8 to 10 minutes.
While the carrots are cooking, whisk together the water, tamari, red wine vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked paprika, and black pepper in a baking dish.
Drain the carrots and rinse them under cool water to stop the cooking.
While the carrots are cooking, whisk together the water, tamari, red wine vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked paprika, and black pepper in a baking dish.
Add the carrots to the marinade and toss to coat.
Cover the dish and refrigerate for at least 2 hours.
Heat a large skillet over medium-high heat. Add the carrots and the marinade and cook, turning the carrots occasionally, until most of the marinade has evaporated and the carrots have started to brown, about 10 minutes.
Serve in a bun with your favorite toppings.
Recipe from: The China Study Family Cookbook by Del Sroufe. BenBella Books, publisher. Reprinted by permission.
