Recipe: Carrot Hot Dog

This doesn't taste like your typical soy-based vegan hot dog, but after a quick pan fry, the carrot become a brownish-orange and retains the salty, smoky flavor of the marinade. 

If you're looking for a fun meat-free meal to enjoy with your family, make some carrot hot dogs. You'll need to prepare these a day in advance because it's best to have the carrots marinate in the sauce for 24 hours.

Carrot Hot Dogs
(recipe from Clean Eating Veggie Girl)

Ingredients:
4 medium carrots peeled with the ends cut off
1/4 cup of soy sauce, Bragg's Liquid Aminos, or Coconut Aminos
1/4 cup of water
1 tablespoon of rice wine vinegar
1 tablespoon of apple cider vinegar
1 tablespoon of sesame oil
A couple dashes of liquid smoke
1/2 teaspoon of garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon black pepper
1/4 teaspoon onion powder

Directions:
Add carrots to boiling water and cook for about 8-10 minutes. You want the carrots fork-tender but not mushy. Rinse the carrots under cold water when done and set aside. Whisk all the remaining ingredients and pour into a resealable plastic bag along with the carrots. Refrigerate for 24 hours. Every few hours (whenever you open the fridge to grab something), move the carrots around in the bag to make sure all parts of the carrots get in the marinade. When ready to eat, add the carrots and marinade to a large saute pan. Cook on low to medium heat for 10 minutes, rotating the carrots regularly. The marinade will reduce and begin to stick to the carrots. I cover the pan with a lid for a few minutes at the beginning to help warm up the carrots. Enjoy your carrot dogs in buns with your favorite toppings.