Ingredients
Carrots
- 8 - 10 carrots, peeled and cut to size
- 2 cups water
Marinade
- 1-2 Tbsp liquid smoke, hickory
- 1 Tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp vegan stock powder, chicken or vegetable
- 1/4 cup soy sauce or equivalent
- 1/4 cup red wine vinegar
- 1/4 cup water
Instructions
Preparation
- Peel the carrots, shaping them with a peeler to an even roundness. Trim the ends to fit the length of your buns.
- Place 2 cups of water from a recently boiled kettle into a saucepan. Add the carrots, cover and simmer for 8-10 minutes or until the carrots are fork tender. Do not over cook.
- While carrots are cooking, prepare the marinade by combining all the ingredients in a small measuring jug.
- When carrots have cooked sufficiently, immediately drain in a colander and run cold water over them to stop the cooking process.
- Place carrots into a sandwich bag (zip lock), pour in the marinade, remove as much air as possible and leave in the fridge for 6-24 hours.
Cooking
- Place the carrots and a few tablespoons of the marinade in a hot non-stick frypan, and cook, allowing marinade to caramelize the carrots and create a nice brown exterior coating.
- If you prefer, you can bake the carrot dogs in their marinade for 10-15 minutes at 180°C, turning halfway through to brown evenly.
- Serve with your favourite sides and toppings.
Notes
- you can marinade carrots longer than 24 hours with no negative effects.
- Place sandwich bag on a plate or a secondary container encase anything breaks the bag...
Toppings
- Dijon or American Mustard, Tomato Sauce and Red wine red onion relish or caramelized onions.
- Sririacha hot sauce and creamy mayonnaise.