Carrot Dogs

Carrot Dogs are the plant-based answer to traditional (and unhealthful) hot dogs. Start out by boiling fresh carrots until barely fork tender, then marinading them in a tangy mixture that includes vinegar, soy sauce, garlic, onion and mustard powders, and paprika. Three hours will infuse the carrots, but let them sit in the refrigerator for longer (up to a few days) for a stronger flavor, then send them off to the grill for a short cook time. The recipe is simple, tasty and wholesome—an entree you will feel proud to serve to family and friends at your next BBQ.


  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 4 carrots, whole
  • 4 whole wheat hot dog buns
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Dash liquid smoke
  • Freshly ground black pepper, to taste
  • Hot dog toppings (e.g. ketchup, mustard, relish, BBQ sauce)
  • PREP TIME 180
  • COOK TIME 20
  • Serves 4


  1. Peel carrots, trim ends, and cut to length of hot dog buns.
  2. Fill saucepan half full with water and bring to a boil. Add carrots and lower to medium heat, cooking until you can slightly pierce them with a fork (but do not cut through).
  3. Add vinegar, water, soy sauce, mustard powder, garlic powder, onion powder, paprika, liquid smoke and black pepper to a plastic bowl or bag. Stir to combine. Add carrots and shake to coat.
  4. Place in refrigerator and marinate for at least three hours.*
  5. Pour marinade and carrots into a large pan and cook on grill or stove top for 5-10 minutes, rotating periodically.
  6. Serve in a whole wheat hot dog bun with your choice of toppings.

*Three hours is the minimum marinating time, but they may sit in the refrigerator for up to a few days. A longer marinating time will mean a stronger, more infused flavor.