Carrot hotdogs are deliciously tender in texture and are infused with the flavours and aromas of smoky-sweet BBQ. Topping these irresistible carrot-dogs with campfire stew and encompassing all that plant-based yumminess and goodness within a soft bread roll is just perfection. This fun meal is my kids ultimate favourite. And perfect for enjoying during the summer months.
Course Dinner, Lunch, Main Course, tea
Cuisine American, British
Prep Time 20mins
Cook Time 1hr15mins
Total Time 1hr35mins
Saucepan, for carrot-dogs
Skillet/ deep frying pan, for campfire stew
2carrotsthin sliced or diced
175gbell pepperI use frozen mixed pepper or use equivalent of fresh pepper.
1canjackfruit400g/ 14oz can, drained.
1tbspWorcester sauce (vegan)
1tbsptamari soya sauce
1tbspsmoked paprikaor ordinary paprika
3tspsoft brown sugaror maple syrup
500mlvegetable stockuse more if necessary during cooking
Optional (but tasty!):
8carrotsUse long, thin carrots if possible or just whittle them with a knife if too thick to a hotdog shape.
60mltamari soya sauceor regular soya sauce. Tamari is gluten-free and has less sodium.
60mlapple cider vinegarAlternatively use red or white wine vinegar.
2tbspnutritional yeast flakes
2tspsmoked paprikaor ordinary paprika.
2tbspsoft brown sugar
8hot dog bunsuse gluten-free if necessary.
vegan condiments such as ketchup, mustard, mayonnaise