The last Thursday of every month we will cook something quick and healthy here at AAC and share a sample with employees. We will have copies of the recipe available at that time and we will also post them here.Vegan Carrot “Hot Dogs”Servings: Makes 2 “hot dogs” (NOTE: I have found that this amount of marinate can easily marinade 6-8 carrots)
2 large carrots, peeled, with the ends cut off (I cut mine to the size of the hot dog bun)
1/4 cup Bragg’s Liquid Aminos (you could also use soy sauce)
1/4 cup water
1 TB seasoned rice vinegar
1 TB sesame oil
1/2 TB apple cider vinegar
dash liquid smoke (NOTE: I skip this as I grill them, add wood chips if you want a smoky flavor)
1 clove garlic, minced
1/4 tsp dried ginger
1/4 tsp black pepper
1/8 tsp granulated onion powder
olive oil cooking spray
hot dog buns
desired hot dog toppings
1. Boil carrots for approximately 6 to 8 minutes, or until fork tender but not mushy. After removing the carrots from the boiling water, run them under cold water to stop the cooking process.
2. While the carrots are cooking, whisk together the Bragg’s, water, vinegars, sesame oil, liquid smoke, garlic, and seasonings.
3. Combine the carrots and the marinade in a zipper gallon-size bag (I actually used two in case of a leak), or in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.
4. To cook the carrots, spray a medium skillet with olive oil cooking spray. Turn the heat to medium and place the carrots and about 1/2 cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes, or until warm. (NOTE: I grill them, add wood chips if you want a smoky flavor)