Vegan carrot hotdogs are such a fun, creative, tasty meal. At first it can be surprising that a carrot can successfully replace a hotdog but the flavours of the sweet, smoky and tangy sauce coupled with the soft hot-dog like texture of the carrot will quickly win you over.
These carrot dogs are a staple at our house as my kids absolutely love them, my daughter gets so excited whenever we have these for dinner. I love that they are so easy to cook and I don’t have to open a packet or box but simply prepare a few carrots, pour the stock into a saucepan with the flavourings, and simmer until cooked!
Serve with a crunchy rainbow salad and/or some home-made potato wedges or fries. Perfect for summer lunches and dinners, or a family fake-away.
Or even enjoy chilled for picnics and pack lunches.
Planning a summer BBQ?
A batch of already cooked carrot dogs can be left in the fridge to marinade further in the cooking juices for up to 4 days. Reheat the carrot dogs on the BBQ to boost the flavours further and achieve some lovely authentic grill lines! Or simply reheat by simmering in a pan of veggie stock for a quick nutritious lunch.
If you have kids this recipe is ideal for some supervised summer holiday cooking while at the same time demonstrating to kids that veggies are incredibly versatile and tasty.
How to easily prepare vegan carrot hotdogs:
FAQs and Pro Tips
Take your carrot hotdogs to a new level by topping with a few scoops of these delicious meals:
This is a perfect way to use up small amounts of leftover meals by using them to top carrot dogs. So yummy, dinner just got more interesting!
Vegan Carrot Hotdogs
- Medium sized saucepan
- 8 carrots small-medium in size depending on how large your hotdog rolls are. Longer, thinner carrots are best but larger carrots can be sliced down lengthways to create 2 hot dogs.
- 1 litre vegetable stock
- 60 ml soya sauce I use Tamari soya sauce as its lower in sodium.
- 60 ml apple cider vinegar Alternatively use red wine vinegar, white wine vinegar or balsamic. Or even malt vinegar.
- 2 tbsp nutritional yeast flakes
- 2 tsp smoked paprika or ordinary paprika.
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tbsp soft brown sugar or an alternative sugar or syrup, such as maple syrup.
- 8 hot dog buns vegan
- vegan margarine or butter for spreading on the bun
- mixed salad leaves for adding a layer on the bun
- condiments, such as tomato ketchup, mustard, BBQ sauce, etc.
- Prepare your carrots. Either peel or scrub clean if the skins are unblemished. Slice the top and bottom parts off. Using a small knife or peeler scrape at the ends of the carrots to create a more rounded end. Although this is optional.
- Place all the ingredients into your saucepan and give it a stir.
- Place the carrots in the stock.
- Bring to the boil, lower the heat and simmer for 60 minutes. Add a lid and cook for another 15 minutes.
- Prepare your hotdog buns, any fillings and condiments.
- The stock will be very concentrated and thick.Check the carrots are very soft.
- Add vegan margarine to your bun if liked and a layer of salad.Pop a carrot in each bun. Add garnishes of your choice.
- Carrot hotdogs can be stored in the fridge with any of the remaining cooking liquid. Use within 3-4 days.
- To reheat add a little extra veggie stock to the concentrated thick sauce just enough to help the carrots heat through. Bring to a simmer, place a lid on your pan, and cook for a few minutes until carrots are hot.
- Reheat your carrot dogs on a BBQ. This will add more depths of flavour and achieve some authentic grill lines.
- Enjoy ready-made carrot dogs in the bun for a packed lunch or picnic. Just chill the carrot dog in the bun with the salad and condiments added, and wrap up with a food-safe wrapping. They taste amazing chilled.
- Leftover cooking stock will be very concentrated in flavour. So if you have eaten all the carrots and have some of the sauce remaining it can be added to any stew, chilli, or soup you may be making that would be tasty with the extra BBQ flavour.
- Or use leftover stock as a marinade for tofu pieces, brush the stock over and allow to marinade for a few hours, before baking in a medium-hot oven for about 25 minutes. Add the tofu pieces to a salad or sandwich.