Oh yes I did! There is a trend going on in the vegan world. Put a carrot in a hot dog bun and top it with all of the usual toppings and call it a carrot dog! I wasn’t sure about this…but it is such a great idea!
I roasted the carrots in a little oil seasoned with salt, pepper and paprika. And then whipped up my own purple cabbage relish slaw inspired by my deli-style cole slaw. Loaded up on sauerkraut and relish and we had us some carrot dogs!
Note: if you have a grill, these would probably be amazing. I don’t have one so I don’t know how long you would need to cook them but I am sure you can figure it out!
Carrots, enough for how many people you are serving or maybe two each…
Salt, pepper and paprika
Oil, for roasting
Buns, enough for each carrot
Toppings: sauerkraut, relish, purple relish slaw (recipe below), scallions, pickles and whatever else you like!
Preheat the oven to 400. Clean and peel (if you prefer not to, don’t) the carrots. If they are way longer than the buns, cut the skinny end a bit but not too much, there will be some shrinkage.
Drizzle some oil (not too much) over them and coat well. Season with a pinch of salt and pepper and a sprinkle of paprika, just enough to cover and coat the carrots.
Place onto a baking sheet and roast for 30 minutes. Don’t go too long, you want the carrots to be al dente.
Toast the hot dog buns and top with your fave toppings. Enjoy!
1/2 a big red cabbage or 1 small one
1/4 cup vegan mayo (make your own or use a store bought brand)
1 tablespoon vegan cane sugar
1 tablespoon white vinegar
1/2 teaspoon salt
In a small container that has a top, mix the dressing ingredients. Shred the cabbage in the food processor or cut as thinly as possible. Drop the cabbage into the container and seal it. Shake it around. Refrigerate for several hours. Enjoy!