Carrot Dogs: The Cookout Trick That Fools Everyone

If you’re looking for a plant-based option for the cookout, you’ve found it. Whether it’s for a summer holiday or a casual get-together, these dogs are sure to wow your guests, plant-based or not.

The grocery store has a whole wall of meatless hotdog options, but this one is more natural than any mystery concoction sold in a package. Best of all, it’s easy to make.

The carrot dog packs tons of flavor, and once it’s marinated and grilled, most people can’t tell the difference until you tell them what’s actually in the bun.

What You’ll Need:

• 8 full-size carrots, peeled
• 1/4 cup liquid aminos or soy sauce
• 1 cup vegetable broth
• 1/2 teaspoon minced garlic
• 1/2 teaspoon liquid smoke
• 3 tablespoons maple syrup or brown sugar
• 3 tablespoons apple cider vinegar
• 1 teaspoon paprika
• 1/2 tablespoon cayenne
• 1/2 teaspoon fennel seed
• 1 teaspoon onion powder
• Hotdog buns and your favorite toppings

How to Make It:

Preheat your oven to 400°F.

Measure your peeled carrots against your hotdog buns, then trim the pointy ends. Use a peeler to round off both ends so each carrot is shaped like a hotdog.

Place the shaped carrots in a covered baking pan, or cover a regular pan with foil, and bake at 400°F for 35–45 minutes, until just tender. Don’t overdo it, soft dogs are no bueno.

While the carrots bake, whisk together the liquid aminos, vegetable broth, garlic, liquid smoke, maple syrup, apple cider vinegar, paprika, cayenne, fennel seed, and onion powder in a large zip-top bag.

Once the carrots have cooled slightly, add them to the bag and let them marinate in the fridge for at least 6 hours, I like to let mine go overnight before the party.

When you’re ready to serve, throw the marinated carrots straight on the grill to reheat and pick up some char.

Dress your carrot dog with whatever you’d put on a classic hotdog. Glaze them on the grill with barbecue sauce, or pile a toasted bun high with sauerkraut, red onion, and spicy mustard. Serve alongside a crisp, tangy coleslaw and you’ve got a plant-based cookout spread nobody will complain about.