It’s the 4th of July, and that means burgers and dogs. But vegans want don’t want to miss out on the same American favorites. And these Smoky BBQ Carrot Dogs will blow your mind with how realistic they taste like a real hot dog.
Leverage the naturally earthy sweetness of carrots to make surprisingly compelling meatless hot dogs! Infused with a smoky, savory marinade, they only get better when charred on the grill.
Sticky BBQ sauce seals the deal with a touch of caramelization around the edges. Making these so flavorful!
Best Whole Food Plant-Based BBQ Sauce
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You’ll want to look for a brand of BBQ sauce that has the least amount of added sugar, no artificial sweeteners (sucralose, aspartame, etc.), is oil-free, and is vegan. And DEFINITELY no high-fructose corn syrup. That stuff is the worst for your health.
My favorite BBQ Sauce is Stubb’s Original Flavor BBQ Sauce. Some of the other Stubb’s flavors contain more sugar or honey, which is not vegan.
Smoky BBQ Carrot Dog Toppings
Most all the typical hot dog toppings are plant-based, minus the cheese of course.
Although these carrot dogs are so flavorful, you may not even need toppings!
Here are some great whole food plant-based toppings you might want to try:
- Yellow or Dijon mustard
- Pickle relish
- Ketchup
- BBQ Sauce
- Sauerkraut
- Chopped onions
- Pickled onions
- Salsa
- Roasted peppers
- Lettuce
- Pico de gallo
More Whole Food Plant-Based Recipes perfect for the 4th of July
- Chipotle Black Bean Burgers
- Watermelon Salsa
- Tropical Teriyaki Tofu Skewers
- Red, White, & Blue Parfait made with Cashew Whipped Cream
- Grilled Portobello Mushroom Burgers
- Summer Corn Chowder
- Chocolate Hazelnut Nice Cream
Smoky BBQ Carrot Dogs
Ingredients
- 8 medium carrots
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup low-sodium soy sauce coconut aminos for gluten-free & soy-free
- 1 tablespoon liquid smoke
- 1 tablespoon nutritional yeast
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons onion powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried marjoram
- 1/3 cup BBQ sauce
Instructions
- Peel the carrots and trim them into approximately hot dog lengths; 6-inches. Place in a medium saucepan and add water to cover. Set over medium heat and boil for 5 – 6 minutes, until fork tender. Be careful not to overcook so they don’t become mushy. Drain and run under cold water to immediately stop the cooking process.
- Prepare the marinade by whisking together all the remaining ingredients, except for the BBQ sauce, in a shallow dish. Place the cooked carrots in the marinade and let soak for at least four hours, or up to eight hours, in the fridge.
- To cook the carrot dogs, drain away the excess marinade. Grill or sauté over high heat for 4 – 6 minutes, until lightly charred. Brush with BBQ sauce in the final minute of cooking, allowing it to caramelize around the edges.
Notes
Nutrition
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