Holy Vegan Hot Dogs!
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 1 hour
Makes 12 "not dogs" (although I would recommend doubling these up and putting two "not dogs" per hot dog bun)
- 12 carrots (go for less tapered shapes if you want have a hot dog shape)
- 1.5 cups tomato sauce/ketchup
- 3 tablespoons dijon mustard
- 3 tablespoons apple cider vinegar
- 3 tablespoons soy sauce
- 3 tablespoons smoked paprika
- 3 teaspoons fine salt
- 2 teaspoons black pepper
- 1 teaspoon chilli powder
- A few drops liquid smoke (optional)
- 2 tablespoons oil
Step 1 - Peel the carrots and trim if needed. Mix the ketchup, mustard, vinegar, soy sauce, paprika, salt, pepper, chilli powder and liquid smoke. Divide this mixture in two even portions.
Step 2 - Place the carrots in a large pot and cover with water. Place one half of the tomato sauce mixture into the water and mix and bring to a simmer for around 30 minutes until a skewer inserted goes in but the carrot isn't super soft yet.
Step 3 - Preheat oven to 180C/350F and line a baking tray with parchment. Add the oil to the remaining half of the sauce. When the carrots are ready in the pot gently remove them with tongs and place on the baking tray. Brush with the sauce and roast for 15 minutes. Turn over and baste the other half and roast for another 15 minutes.
Step 4 - Place two "frankfurters" in a hot dog bun and adding lots of tomato sauce and mustard. You could put one in but I preferred two as the buns can be a bit dry otherwise.