Hot dogs are a staple in America. You see them at football, ice hockey, baseball games, at 4th of July parties and on every street corner, the aroma of fried onions an assault on your senses as you walk through the city.
I have never been a fan of the texture of biting into hot dogs and I’m never quite sure what is in them. However they are a favourite of my mother and brother and Mr B as an American feels it is his patriotic duty to have a few with his brothers on hot, sunny days in the summer.
I was therefore delighted to find this recipe. A healthy hot dog, which seems like a contradiction from any angle you consider it and vegan to boot. How??
No fillers or faux meat here – this is actually a jazzed up carrot inside a gluten free bun. Using an amazing marinade including liquid hickory smoke, gives the dog its deep smoky flavor. It is incredible and you have to try it to believe it, but as an indicator Mr. B said this was the best hot dog he had ever had!
This recipe was from genius, Lee Watson, author of peace and parsnips; featured in Shape magazine.
Ingredients
- 4 carrots
- 4 tbsp. vegetable stock
- 3 tbsp. tamari
- 1 garlic clove
- ½ inch piece of ginger
- 2 tbsp. mirin
- 2 tbsp. liquid smoke
- 3 tsp. raw honey
- 1 tsp. canola oil
Method
- Simmer the carrots in boiling water for 8-10 minutes then shock in iced water
- While they simmer stir together the stock, tamari, garlic, ginger, mirin, liquid smoke and honey.
- Pour the marinade over the cooled carrots and let sit overnight
- When you are ready to cook put the oil in a pan over a medium-high heat, add the carrots and sauté for 10 minutes, drizzling the marinade every few minutes, turning them regularly
Pop them into gluten free buns, add your favourite toppings and dig in!
