These plant-based "hot dogs" are beyond easy to prepare and impossibly delicious!
Even meat lovers cannot resist the familiar flavor and alluring texture in every bite of these vegan hot dogs. Large carrots are scored and coated in a spice mixture evocative of how a conventional hot dog is seasoned. Roasted until knife-tender, the carrot dogs can be served with traditional toppings like sauerkraut and mustard, or with a corn-and-cucumber relish and jalapeños. Use a classic potato roll bun, or keep the culinary whimsy alive and serve the carrot dogs in sweet potatoes for a fully plant-based and gluten-free option.
Equipment: cutting board; chef’s knife; channeler; measuring spoons; small mixing bowl; rubber spatula; rimmed sheet pan; offset metal spatula or tongs
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon liquid smoke
½ teaspoon celery seed
¼ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
4 large carrots
fresh corn kernels
1. Preheat the oven to 450°F.
2. In a small mixing bowl, combine the olive oil and spices. Set aside.
ILOC tip: leave the peel on the carrots if you wish as long as you first wash the carrots.
3. Trim the carrots of their tops and bottoms. Using a channeler, score the carrots in a spiral pattern. Place them on a rimmed sheet pan lined with parchment paper and toss well to coat with the oil-and-spice mixture, rubbing the mixture into the channeled crevices.
"Scoring the carrots with a spiral pattern not only makes them look more like grilled hot dogs, but it also also helps to impart that iconic frankfurter flavor, pervading every bite."
4. Roast in the oven for 20-25 minutes, until knife-tender.
4. Serve in buns or sweet potatoes, garnished as desired.
Makes 4 servings.