We were super sceptical when we decided to create a Carrot Dog recipe. How could carrots ever taste like good ol’ fashion hot dogs? Well guess what. These Carrot Dogs do taste like hot dogs!! Honestly, we don’t fully understand how or why, but they’re so good! Not only are these bad boys hella delicious, they aren’t packed with all of the unhealthy ‘goodness only knows what’ ingredients that go into your traditional hot dog.
What takes our Carrot Dogs to the next level is the onion straws. Do not, we repeat, DO NOT skip the onion straws. Rhere should be a law that all carrot dogs be served with onion straws. Once you try these, you’ll soon understand why!
Our Carrot Dogs do take a little bit of forethought though. They need to marinade overnight. We tried to omit this step, but they just didn’t come out as good, so make sure to plan a night ahead. Try not to let the carrots sit in the marinade longer than 24 hours though, because then they take on a strong vinegar flavour and that’s not what we’re going for. All that aside, these seriously couldn’t be any easier or more straightforward to make.
Treat these like you would treat a normal hot dog. Top them with your favourite toppings: Ketchup, BBQ sauce, mustard, banana peppers, olives, whatever gets in your way. We recommend using a grill pan to make the Carrot Dogs if you make them indoors, but if you can, definitely take these to the BBQ. Just keep an eye on them as the sugar in the carrots can burn a little easily.
These are definitely a camping favourite for us, and we can’t help but finish our dinner off with Sm’Oreos over the campfire for dessert!
Carrot Dogs & Onion Straws
For the Hot Dogs
- 8 Carrots Peeled
- 1/4 cup Vegetable Broth
- 1/4 cup Soy Sauce
- 1 tbsp BBQ Sauce
- 2 tsp Maple Syrup
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Dijon Mustard
- 8 Hot Dog Buns
For the Onion Straws
- 1 Onion Medium, thinly sliced
- 1/2 cup Almond Milk
- 1 tsp Apple Cider Vinegar
- 1/2 cup All-Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Chili Powder
- 1/2 tsp Paprika
- 1 cup Water
Fill a large pot with water and add the peeled carrots. Bring water to a boil and allow carrots to boil for 8-10 minutes until tender. A knife should easily slide into the carrot when touched.
Drain carrots and set aside.
Meanwhile, in a medium size bowl add the vegetable broth, soy sauce, bbq sauce, maple syrup, paprika, garlic powder, onion powder and dijon mustard.
Lay carrots into a container in which they all fit, pour the marinade on top. Toss the carrots, then cover and place in the fridge.
Refrigerate carrots overnight, mixing occasionally. Carrots should marinade overnight, however don’t let them sit for longer than 24 hours.
When ready to eat, preheat the oven to 425 F.
In a bowl mix together the almond milk and vinegar and allow to sit aside for 5 minutes.
In another bowl whisk together the flour, salt, pepper, chili powder and paprika. Next whisk in the water creating a batter that is quite thick.
Place the onions into the milk mixture, shake the excess liquid off and place into the flour mixture. Toss the onions in the flour mixture until the onions are completely covered.
Put the onions on a lined baking sheet and bake for 20-25 minutes, until the onions are nice and crispy.
Over medium high heat, add 1 tablespoon of olive oil to a grill pan, or a regular frying pan. Once hot add the carrot dogs, flipping after 2-3 minutes until each side of the carrot is slightly golden brown.
Serve the carrot dogs in a hot dog bun, topped with your favourite toppings and a generous sprinkle of onion straws.