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Carrot Hot Dogs

Recipe from Pass the Plants

-  8 carrots, peeled and trimmed to hot dog bun length
-  8 hot dog buns
-  1 cup soy sauce or tamari
-  2 tbsp. liquid smoke
-  2 tbsp. steak sauce or vegan worcestershire sauce
-  2 tbsp. maple syrup
-  2 tbsp. ketchup or tomato paste
-  2 cups water
Stovetop Instructions
1.  In a medium saucepan, whisk together liquid ingredients.
2.  Add peeled carrots and bring to a boil.
3.  Reduce heat to a medium simmer and cook carrots until barely fork-tender, 8-10 minutes depending on thickness.
4.  Remove from the cooking liquid and serve with desired toppings.
Instant Pot/Pressure Cooker Instructions
1.  Add carrots and lock the lid. Cook at high pressure for 3 minutes, then release pressure manually.
2.  Let sit in the marinade for 15-20 minutes, simmering in the liquid if not all the way cooked.
Topping Ideas
-  Classic: ketchup, mustard, relish, onions
-  Coleslaw
-  Vegan mac n' cheese
-  Vegan chili
What you'll need for this recipe: