Vegan Campfire Stew Carrot Hotdogs are incredibly tasty and so moreish!
If you love smoky-sweet BBQ hotdogs then you will love this carrot plant-based more nutritious replacement!
You may be rightly sceptical about how a carrot can replace a hotdog but honestly these hotdogs do not even taste like carrot!
The carrots soak up all the umami flavours as they gently simmer in the stock ending up similar in texture to traditional hotdogs.
The longer you leave carrot hotdogs to marinate in the stock the tastier they become!
For this recipe my Carrot Hotdogs are topped with my Slow Cooker Vegan Campfire Stew. So you will need a batch of Campfire Stew already prepared for topping the carrot-dogs. Save time and prepare the Campfire Stew a day or two in advance.
Alternatively you can just prepare the Carrot Hotdogs without the Campfire Stew topping.
They are so good just with ketchup and perhaps mustard. Any traditional hotdog topping can be added.
I don’t normally use Vegan Campfire Stew as a Carrot Hotdog topping but I had some leftover Campfire Stew and thought that it could be used as a Carrot Dog topping! It was so tasty that I prepared a batch of Campfire Stew especially to use as a Carrot Dog topping.
Or if you have some leftover vegan chilli or mince you can definitely use that to top these Carrot Hotdogs.
Vegan Campfire Stew Carrot Hotdogs
Makes 8 hotdog servings!
Add more carrots if space permits for more yummy portions!
Use the leftover Carrot Hotdog sauce to create a thick-sticky BBQ marinade to give your next recipe a huge umami flavour boost! See recipe notes for info.
Vegan Campfire Carrot Hotdogs!
For the Campfire Stew Carrot Dog Topping
- 1 batch Vegan Campfire Stew prepare this one or two nights before its needed for your carrot hotdogs. Or use leftovers to prepare a couple of carrot hotdogs.
For the Carrot Hotdogs
- 6-8 whole carrots, small-medium Use long, thin carrots if possible or just whittle them with a knife if too thick to a hotdog shape. If my carrot skins are fine I usually just scrub and leave these on for the extra nutrition.
- 1 litre vegetable stock, boiling hot Or 1 US quart/ 4 cups (each cup equals 250ml). Just use 1 stock cube or a teaspoon of stock powder to make up as you don't want it too concentrated. I used a Marigold stock cube.
- 60 ml soya sauce or 1/4 cup. I use Tamari as its lower in sodium. (And Gluten-free for those who require it)
- 60 ml apple cider vinegar or 1/4 cup. Alternatively try red wine vinegar or white wine vinegar.
- 2 tablespoons nutritional yeast flakes optional, but adds to the flavour
- 2 teaspoons smoked paprika or ordinary paprika.
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons soft brown sugar or any other sweetener/sugar/syrup you usually use. Just adjust so that it is the equivalent of 2 tbsp if necessary.
- 6-8 hot dog rolls/buns your choice
- Place the carrot dog ingredients into your saucepan. Mix.
- Add the carrots and bring to the boil.
- Lower the heat and simmer for 60 minutes.
- Carrots should be very tender, but not mushy, but if not just simmer until they are.
- Leave your carrots in the sauce until you going to use them. Either leave them covered on your stove if your going to have them later on in the day or place them in a fridge, covered for 3-4 days.
- To prepare Campfire Carrot Hotdogs:
- Reheat your Campfire Stew to piping hot in a saucepan. Add a little water if necessary. Stir frequently so it doesn't stick.
- Heat your carrot dogs in there stock.
- Prepare your hotdog buns.
- Add a carrot hotdog to each bun and top with some Campfire Stew.
- Add condiments if liked such as plant-based cheese, ketchup, mustard, pickles etc.
The following nutritional information is for guidance only and not a strict analysis as ingredients vary. The analysis is based on 8 medium size carrots and does not include the hotdog roll/bun. Nutritional info for the stew topping is on the Campfire Stew post.
Vegan Campfire Stew Carrot Hotdog Recipe Notes
- Carrot Hotdogs will stay fresh in the fridge, covered, for 3-4 days. Let the carrot-dogs sit in there stock.
- Reheat Carrot Hotdogs with there stock, bring to the boil and simmer gently for a few minutes.
- The Carrot Hotdog stock can be reduced to a thick-sticky sauce or glaze by gently simmering until its at the desired consistency. The flavour is very concentrated so perfect for use as a BBQ marinade for tofu pieces. Or add a tablespoon or two to baked beans to make BBQ baked beans. Or use it in place of BBQ seasoning for my Cowboy Pie recipe. Alternatively try freezing the concentrated BBQ stock-sauce until you need it.
- I love it when you can use leftovers to create another recipe! My Campfire Stew leftovers resulted in Campfire Stew Carrot Dogs and then the sauce leftovers can be used in yet another recipe. Love it!
- Enjoy your Carrot Hotdogs with any sides you desire. I served my family’s with some baby potatoes and Brussel sprouts. We can’t eat enough Brussel sprouts! Not sure why they taste to good but glad they do!
- Homemade chips are an ideal accompaniment for Carrot Hotdogs, For an oil-free potato chip/wedge method check out my Vegetable Curry post, just scroll down and you’ll find an easy method.
Looking for more plant-based and vegan meal and recipe inspiration?
Try my easy Taco Bean Soup recipe:
For an American favourite try this Vegan Hamburger Casserole. It is so good.
Perfect mid-week family meal.