31 Jul OMG Vegan Carrot Hot Dogs
I was first introduced to the world of carrot dogs at one of my favorite breweries in downtown Los Angeles, The Arts District Brewing Company. Not only do they make me swoon with really ridiculously good beer and Skeeball and giant Jenga, they have this little takeout window restaurant, Fritzi, that slings some of the most insane elevated bar food (alll the tots and sauces!!!), with some great veggie mains (carrot dogs, case in point). Unfortunately, when I recently went back to devour another one I discovered they had 86’d that epic smoky carrot dog from the menu (the horror!). After I got over the initial shock of my loss, I knew I had to master making those little suckers on my own since they were haunting my food dreams. Here’s my version – and, hot damn, they are fire!
- 4 of the largest, thickest, least tapered carrots you can find
- 1 cup water
- ¼ cup Bragg’s Liquid Aminos (or soy sauce)
- ¼ cup maple syrup
- 1 tablespoon liquid smoke
- 1 tablespoon ancho chili powder
- 1 tablespoon kosher sea salt
- 2 chipotle chilis in adobo (from the can, add some of the juice too!)
- 1 teaspoon cayenne pepper
- ½ teaspoon sugar
- Peel your carrots. Then, using your peeler, gently shape both ends of your carrots into hot-doggy end looking rounded shapes.
- Combine all the remaining ingredients in a shallow oven safe dish. Add your carrots, cover, and refrigerate to marinade for at least an hour and preferably overnight.
- Preheat oven to the highest temperature it will go, mine goes to 550. Place the dish with the carrots and marinade in the oven and cook until a knife goes in easily but the carrot still has a bit of “bite” (we don’t want a too-mushy dog- keep a bit of al-dente-ness to it!), turning in the marinade every 10 minutes or so. Mine took about 30 minutes to get to the right level of doneness. Save the remaining marinade.
- Heat a grill pan on high heat. Spray with cooking spray and add your carrots, cooking just long enough on two sides to get some killer grill marks (about 3-5 minutes on each side). Brush with some of the leftover marinade.
- Top with your favorite hot dog toppings and on your favorite bun! Pictured: my vegan cashew nacho cheese, shredded purple brussels sprouts and green cabbage, and pickled jalapeños on a pretzel bun!