A Food Like No Other……
When I posted a picture of this recipe to Instagram, with the idea of writing a post about it, there were more people that wanted to try it then I imagined! I must be honest, I didn’t come up with the concept, I have no idea who really did. One day the food world was just taken by storm with this idea. There are a hundred different ways to make them, and it took me months to even think about trying them. I decided to wing it, make my own marinade, and see what happened. What happened was the beginning of a crazy romance with the most unlikely food. I never, in my wildest dreams, imagined that these would be a hit. WARNING!!!! I am going to be just as honest as I was when I posted my first picture of these. THESE DO NOT TASTE LIKE HOT DOGS! They are a unique food all their own, but addictive. Kind of like with bean burgers, how you top them, and the buns you use, are what make them taste so incredibly amazing.
The most time-consuming part of this recipe is peeling the carrots. Yes, I said carrots. It seems so weird to call them carrots dogs, but what else can I call them? The marinade I created to cook them in has a short list of ingredients which smells like a BBQ. I tried letting them sit for hours to marinate like some people suggested, and I also tried just put them straight into the oven. They taste exactly the same either way. So, save yourself some time, and just pop them right in the oven. Although it won’t hurt them if you want to have them ready to cook by just putting it all in the fridge. The key to successful flavor is don’t over crowd the pan (4 in a pie tin or 8 in a square cake pan), and shake the pan, or spoon the marinade over the carrots, every 10 minutes. (Four times in the cooking period) I like all my cooked veggies to maintain a little snap. I don’t like them mushy. If you like them softer you can cook them an extra 10 minutes.
How you top these bad boys is completely up to you. I’ve done them up simple with some spicy brown mustard and low sugar ketchup. I’ve also tried them with jalapenos, spicy brown mustard, and lemon slaw. If you want to really get crazy you can use some root veggie “cheese”… oh, that’s right. I haven’t shared that recipe with you yet. 😉 Just take whatever toppings you would normally love on your hot dog, or vegan dog, and experience the new trend that is a carrot dog. The calories are virtually negligible. The bun is what will run up the calories for those who are watching them. I’d recommend a nice whole wheat bun, something on the sweet side. There are 80 calorie and 120 calorie buns. You can even use an Xtreme high fiber, low carb, wrap, and eat it that way. Its up to you! No matter how you top it, or what you eat it on, be sure to make extra, so you can sit back, relax, and enjoy!
What are you going to top your carrot dog with?
Marinated Carrot “Dogs”
By Angie Gouchenour
4 medium carrots (If you get them to large they aren’t as sweet and they take longer to cook)
1 Tablespoon Sugar 2.0
1 Tablespoon low sodium soy sauce
2 Tablespoons water
2 teaspoons worcestershiresauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Preheat the oven to 400’f
In a pie tin, or shallow casserole dish, combine the Sugar 2.0, soy sauce, water, worcestershire sauce, garlic powder, onion powder, and paprika
Peel the carrots, chop off the ends, and round with the peeler to resemble a hot dog if you would like
Place the carrots in the marinade, roll them around until they are coated
Cover with foil and cook in the preheated oven for 40 minutes
Every 10 minutes gently shake the pan, or carefully pull back the foil and use a spoon to baste the carrots
When done to the tenderness of your liking remove from the oven and serve
(Make sure they are covered in marinade before you place them on the buns for full flavor)