- 4 large carrots
- 1/2 cup tamari or soy sauce (125 ml)
- 1/2 cup apple cider vinegar (125 ml)
- 1/2 cup water (125 ml)
- 2 tbsp maple syrup
- 2 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp ground black pepper
- 4 buns (gluten-free if needed), we used whole wheat buns
- Ketchup, mustard, sauerkraut and chopped chives to taste
- Peel and boil the carrots over medium-high heat until fork tender. The cooking time may vary, our carrots were ready in about 30 minutes. Drain and set aside.
- Mix all the marinade ingredients in a bowl (tamari, vinegar, water, syrup, paprika, garlic powder and pepper) and stir until well combined. Add the carrots (they have to be fully covered by the marinade) and keep covered (we used a sealed container) in the fridge for 24 hours.
- The next day, drain the carrots and cook them. We cooked our carrots on a griddle with a little bit of extra virgin olive oil (optional), but you can also grill them or cook them in a skillet (over medium-high heat) for 5 to 10 minutes each side or until golden brown. Don’t discard the marinade, use it to make more carrot hot dogs or add it to any dish you want (we add a couple of tablespoons to our veggies when we cook them in a skillet to make them taste better).
- Place carrots in buns and serve with ketchup, mustard, sauerkraut and chopped chives or add your favorite toppings.
- Best when fresh, keep leftover cooked carrots in a sealed container in the fridge for 2 to 3 days.
- Any type of vinegar or sweetener is okay.
- Add your favorite spices and herbs to the marinade.
- Nutritional info is not accurate, as we discard most of the marinade. It doesn’t include the toppings, though.
- The amount of sodium is not that high as we discard most of the tamari or soy sauce.
- Serving Size: 1 hot dog
- Calories: 212
- Sugar: 13.4 g
- Sodium: 2270 mg (see notes)
- Fat: 2.1 g
- Saturated Fat: 0.5 g
- Carbohydrates: 39.1 g
- Fiber: 3.6 g
- Protein: 8.9 g