From Downdog To Meatless Hot Dogs!
How about this for a vegan version of an old standby? This is the hottest vegan food trend and it is really a winner. I’m talking carrot dogs! Roasted or barbecued carrots topped with the usual and the unusual. Make these for vegans and omnivores alike at your next barbecue and everyone will leave satisfied.
Try to use big, fat carrots for this recipe. There will be shrinkage!
Carrots, enough for how many people you are serving or maybe two each …
Ingredients:
Salt, pepper and paprika Oil, for cooking Buns, enough for each carrot Toppings: sauerkraut, relish, purple relish slaw (recipe below), scallions, pickles and whatever else you like!
If you have a barbecue, get it going. If you are going use the oven, preheat to 400.
Clean and peel (if you prefer not to, don’t) the carrots. If they are way longer than the buns, cut the skinny end a bit but not too much.
Drizzle some oil (not too much) over the carrots and coat well. Season with a pinch of salt and pepper and a sprinkle of paprika, just enough to cover and coat the carrots.
Place onto the barbecue or a baking sheet and cook for 30 minutes. Don’t go too long, you want the carrots to be al dente.
Toast the hot dog buns and top with your fave toppings. Enjoy!
Purple Relish: 1/2 a big red cabbage or 1 small one 1/4 cup vegan mayo 1 tablespoon vegan cane sugar 1 tablespoon white vinegar 1/2 teaspoon salt
In a small container that has a top, mix the dressing ingredients. Shred the cabbage in the food processor or cut as thinly as possible. Drop the cabbage into the container and seal it. Shake it around. Refrigerate for several hours.
To see more of Lisa Dawn's recipes, visit here.
-Illustration by Beth Sworobuk
