by Holladay Allen
Native Foods Cafe
This weekend I was reminded of how delicious Carrot Dogs are... at the Saint Augustine Farmer's Market in Florida. I used to make these in college when I first became vegan, and I am super stoked to be reunited with my friend the Carrot Dog.
This recipe has been tweaked over and over again throughout the years, so feel free to add your own twist.
6 medium sized carrots, ends removed
Steam the carrots until tender and somewhat easy to pierce with a fork, but still a bit “al dente.” When tender, drain the carrots rinse with very cold water, then place in leave in colander with a layer of ice cubes on top. While the carrots are cooling, and the ice is melting, place the following ingredients in a blender or whisk together:
¾ cup Bragg’s Liquid Aminos
1 cup water
½ cup rice vinegar
¼ cup sesame oil (you can omit for a fat-free version)
1 TBSP ginger, grated
2 cloves garlic, minced
1 tsp onion powder
Place carrots in a sealable container and pour marinade on top. Refrigerate and let marinate for at least 6 hours, but even better overnight!
Place on grill or sear in a hot pan for minute or two, and sprinkle with Spike Seasoning, or your favorite seasoning salt while cooking.
Insert in a warm bun and add your favorite toppings like sauerkraut, pickles, onions, mustard, ketchup, hot sauce, tomatoes, avocado…. whatever, and enjoy!
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