We’ve all heard of veggie hot dogs, but what about carrot hot dogs? Yes we went there! Grilled carrot dogs may just change your mind about vegan hotdogs. These grilled carrot dogs are wrapped in a pretzel bun and topped with delicious ready-made vegan chili and creamy Mother Raw Nacho Queso. Don’t forget the napkins because this dish is dripping with goodness!
4 carrots, (large) peeled
3 tbsp tamari (low sodium)
2 tbsp maple syrup
2 tbsp Mother Raw Nacho Queso
2 tbsp apple cider vinegar
2 tsp liquid smoke
½ tsp smoked paprika
4 pretzel buns
½ can vegan chili
¼ white onion, chopped
1 serrano pepper (sliced thin) (or use jalapeno)
Cilantro (for garnish, optional)
Bring a medium pot of water to a boil. Place the carrots in the water and boil until fork tender, about 12 to 14 minutes.
Drain carrots and place in an ice bath for a few minutes to stop the cooking.
Place the carrots in a zip lock bag or large baking dish and add the tamari, maple syrup, Mother Raw Nacho Queso, apple cider vinegar, liquid smoke and smoked paprika and toss to coat the carrots. Let them marinate for at least four hours, up to 8 (or overnight). Reserve the marinade.
When ready to cook, heat the grill to medium-high heat. Grill for about four to six minutes, until charred in some spots, basting with the reserved marinade occasionally. Toast the pretzel buns in the last minute.
Top each carrot hotdog with chili, white onion, pepper and cilantro. Serve with extra Mother Raw Nacho Queso on top and enjoy!