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  • Prep-time: / Ready In:
  • Makes 8 carrot dogs

Don’t doubt the deliciousness of carrot dogs until you’ve tasted one. Cooked whole carrots soak up tons of flavor from a smoky marinade. Though these carrot dogs need four hours to marinade, this recipe requires only about 20 minutes of active prep time. Give these other healthy vegan recipes a try today!

Carrot Dogs

Ingredients

  • 8 large carrots
  • 1 cup low-sodium vegetable broth
  • ¼ cup apple cider vinegar
  • 2 tablespoons reduced-sodium soy sauce or tamari
  • 2 tablespoons pure maple syrup
  • 2 teaspoons smoked paprika
  • 2 teaspoons dry mustard
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon liquid smoke
  • Dash ground cloves
  • 8 whole wheat hot dog buns, toasted if desired
  • ½ of a red onion, finely chopped (¼ cup)
  • 3 tablespoons stone-ground mustard
  • ½ of a medium cucumber, spiralized

Instructions

  1. Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8 to 10 minutes, until just tender. Drain well.
  2. Place carrots in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 11 ingredients (through cloves) and ½ cup water. Pour over carrots; seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.
  3. Grill carrots, covered, over medium-high 5 to 8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450°F 8 to 10 minutes or until lightly browned on edges.
  4. Place grilled carrots in buns. Top with red onion, mustard, and cucumber.

Comments (58)

(4.83 from 29 votes)
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Connie2 days ago
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I was very skeptical of this recipe. I do not like cooked carrots. I made it exactly as said. They were very good. I really enjoyed them and will make them again. Thanks to all reviews that said they were good.

Henrietta Aline Wolf6 days ago
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Could Forks over Knives please include the calories in their recipes. Thanks.

Arthur Haule5 days ago
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I was thinking the same thing. It would be interesting to do a side by side comparison with all the nutritional numbers on name brands like Hebrew National or Nathan’s.

Susanne2 weeks ago
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These are great! Even though I no longer have a grill, they were tasty just fried in a skillet. I really missed hot dogs and never liked any of the vegan ones I tried. They make a super quick lunch as leftovers too. So thrilled to have this recipe!

Kelly3 weeks ago
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These carrot dogs are amazing ! My husband & I both love them, even our 11 year old grandson prefers them over hot dogs. I make them a lot & they last in the fridge easily 10 days. I have even put the brine in a bag & freeze it & reused, I just add more liquid smoke 2nd time around, A real winner

Bethany3 weeks ago
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These are freakishly good! It even felt like I was biting into a hot dog. I didn’t do the cucumber. I don’t have a spiralizer, and I don’t like cucumber. I just put onions and stone ground mustard on it. So good!

ATCBO4 weeks ago
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I could not believe my eyes when I saw the carrot inside the bun… I will give it a try : )

K Nix1 month ago
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Can anyone tell me the health risks of liquid smoke please.

James Felder4 weeks ago
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Dr. Greger at NutritionFacts.org answer this. All of the carcinogens in smoke itself are fat soluble, so food with fat that is directly exposed to smoke absorb those carcinogens. So definitely one doesn’t want to eat any smoked meats including fish. But liquid smoke seasoning use a water extraction process that captures only the water soluble part of the smoke and very little of the carcinogens. Here is a link to the full video. https://nutritionfacts.org/video/is-liquid-smoke-flavoring-carcinogenic/

jackie1 month ago
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This recipe is great! It really lives up to all the rave reviews.

Joy Klawiter1 month ago
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This was a decent alternative to hot dogs. Way less salt content-so way better for me! Can’t wait to get the stone ground mustard in the house. I only had Dijon when I made these. Yum.

Mary1 month ago
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I am allergic to liquid smoke and smoke paprika, is there anything else I can use to make these taste great.

Sharon1 month ago
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I have to say these are almost weirdly EXACTLY like the real thing! I was shocked! This makes me think that when at least some people crave “meat,” what they actually are craving is a certain mix of spices and textures. I know that for a long time before I became PB I would just love the smell of meat, and that initial flavor of seasoning, and then yuck! What do I do with this flavorless stuff in my mouth?!

Mary Darnieder2 months ago
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My mind was blown away by these. Thank you!!!! I will be making these all the time. I figured I could use baby carrots for mini bbq dogs.

Dan2 months ago
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These smelled and tasted just like real hotdogs amazing.

Lisa2 months ago
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These were fantastic and my picky teenager gobbled down two!

Amanda2 months ago
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Can’t wait to try these! Anybody have any gluten-free (sprouted?) organic bun options/ideas?

Lisa2 months ago
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Ezekiel sells those. I find them in freezer aisle at my grocers.

lisa2 months ago
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I have an air fryer oven and I would like to know how I can cook the carrots in it?

James Felder4 weeks ago
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The only issue that I can see would be that blowing hot air rapidly over the dogs like an airfryer does would dry them out too much on the outside. One option is to make one extra carrot and cook just the one extra in the airfryer as a test and the rest in the regular oven.

Brenda Lowe2 months ago
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I have these often and I love them! I put one on a bun, add mustard, relish, and onion. Yummo! There’s no reason to ever go back to meat dogs.

Lori2 months ago
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Agreed!!

Ann Marie Acacio2 months ago
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I had a carrot dog at a vegan neighbor’s picnic and was pleasantly surprised how realistic they tasted to a hot dog, which I haven’t had in over 40 yrs of being a vegetarian. Unfortunately, that night I have the same indigestion I would have if I had eaten a hot dog. I’ll be making the carrots without the spices that don’t agree with me and, hopefully, that will do the trick. Has anyone else had this experience?

Vickie2 months ago
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I can hardly wait to try these! Such a brilliant idea!!

Phyllis2 months ago
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It’s the liquid smoke. I can’t have it. I get a massive headache

Linda2 months ago
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Every time I make these people are happily surprised-and love them.
I have marinated them longer than 24 hours and they are still delicious. They go well with the FOK recipe for baked beans (I leave off the cornbread.)

Suzanne Wright2 months ago
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Sounds delicious, but why not skip the plastic bag? There is no need to use plastic for this, they’ll marinate just fine without. I use reusable bowls covers when I want to seal something and it works perfectly.
Let’s all think about reducing our use on single use plastic items.

Heather2 months ago
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The one thing my husband missed the most, after switching to a plant-based, whole-food diet, was hot dogs. He loves these carrot dogs with a bit of mustard and some sauerkraut. For me, carrot dogs are not only tasty, but they do not upset my stomach like regular hot dogs did.

Donna3 months ago
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I just didn’t believe that carrots could taste anything like a hot dog. But for sure, when I bit into it, I was biting into a hot dog. I never have to eat a hot dog again. Even my picky daughter thought these were fantastic. I will be making these for all my BBQ’s this summer. Thanks.

Kari2 months ago
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Question- Could these be made ahead thru Step 2 and frozen, then thawed and grilled? Or fully cooked and then frozen? Any thoughts on which way would be best?

Pixiegirl5 months ago
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Based on the reviews it got i wanted to give them a try. After all how can a carrot taste like a hot dog. I brought them to a friends house to go with the homemade sauerkraut they make. I thought if nothing else we would have a good laugh. Well one bite and I was amazed at how they tasted. My friend who was skeptical was amazed and said this recipe was a keeper. It definitely it is.

Lynn Rooks8 months ago
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These carrot dogs are absolutely amazing. I used my own baked bread with these.

kokoro nagomu9 months ago
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don’t boil them in water, just add the spices to the water you’re going to boil them in…. when they’re cool freeze leftover carrot dogs in sandwich bags with a tablespoon of cooking broth… use the left over spiced cooking broth to cook beans from scratch…. put an inch or two of dry beans (anything but kidney beans, kidney beans need to be boiled for a while so no slow cooker) use beans like pinto, black beans, small lima, navy, cranberry beans, etc. into a slow cooker crock and cover with 3 inches of water above the beans and soak overnight. drain soaked beans, pour carrot dog broth and water to cover beans about two inches over, cook on high for a few hours… add cumin seeds, mustard seed, rosemary and/or whatever seasonings you like (allspice, clove, cinnamon, nutmeg etc). you can even add chopped onion and peppers… and then continue cooking on low until soft enough to squish them between your fingers. …. while cooking you might need to add boiling water to keep liquid level just above the beans.

Lucy Huron9 months ago
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I reduced the liquid smoke ingredient and cooked on my outdoor smoker until crisp on the outside yet tender on the inside. These were delicious!

James Felder4 weeks ago
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The issue with cooking in a smoker is that smoke from burning wood contains high levels of carcinogens. These carcinogens are fat soluble, and so are not present in any substantial amount in liquid smoke, which uses a water extraction process to get the flavor elements without capturing the carcinogenic parts. The carrots are basically fat free, so it might not matter if the carrots are directly smoked. But it is possible that physical contact might be enough for the carrots to absorb some of the cancer causing portion of the smoke.

Jessica King10 months ago
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Excellent

Beth10 months ago
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These are surprisingly delicious! Can’t wait to have them again

Jennifer10 months ago
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I made these tonight for dinner. I did not have time to boil them and then marinate them so I boiled them in the marinade then grilled them. These were so delicious.

Tina11 months ago
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These were delicious!

Maggie Shayne11 months ago
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I couldn’t wait to try these. I just knew they would work, and they did! I think soaking in the brine for 48 hours might be even better, so we’re leaving some in to try them again tomorrow. Wonderful recipe! Who would’ve thought?

KCL11 months ago
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Have you ever tried without the liquid smoke? I’m thinking maybe the smoky paprika is enough… Thanks!

Maggie Shayne11 months ago
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I didn’t have smoked paprika and used regular. I thought the same, that the liquid smoke would be enough. And it was.

Beth11 months ago
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My husband said he was skeptical, but he liked them! I like them better than regular hot dogs and they are guilt free. Regular hot dogs are 70 %f fat.

Carrie11 months ago
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A hit! I was inspired to make these after reading the rave reviews. They were AWESOME!! With all the fixings, smoked paprika and liquid smoke, they tasted like grilled hot dogs.

Amanda11 months ago
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Hi! Would these keep for a few days in the fridge if I made in advance? Can’t wait to try 🙂

Sherry Reilly11 months ago
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I don’t have liquid smoke. Do you feel it to be a key ingredient or can I dom without it this time? I’m excited to try this

Astrid9 months ago
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I live in a country where liquid smoke isn’t available. Did make yours without it, and if you did was it still delicious?
Thank you

Anita M Koller11 months ago
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Liquid smoke gives it a smokie flavor. It’s pretty cheap and easy to find in most grocery stores.

Heather A11 months ago
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Strictly made this based on the number of 5 star reviews and BOY am I glad I did. Followed the marinade to a T and let the carrots sit for about 5 hours. My mother in law (playfully) made fun of me and changed her tune after she had a bite! Will one thousand percent make again.

Andrew Meades2 months ago
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Anyone know if they can be jarred and stored that way for easy cooking without the long marination?

If so, what would be the steps?

Thanks!

Bethany McMillan11 months ago
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“This has got to be the strangest thing you’ve ever made.” His first words.
His last words were, “be sure to save this recipe.”
We did not use the grill but I found a hot cast iron skillet provided the perfect char.

Ellie12 months ago
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Just had these. Sooo very good! The marinade was perfect! I let mine marinade for a few hours and the dogs had a lovely smoky flavour to them. But you know what put these over the top? Proper stone ground mustard. Don’t use Dijon. Don’t use yellow. Get the real stuff. It works soooo well with this recipe!! Definitely going to be my summer go to!

Lindsey Hallstedt11 months ago
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These exceeded my expectations! So easy to make too!

Jen12 months ago
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Absolutely amazing! I honestly wasn’t expecting much but we found them to be similar to the real thing! Just as satisfying! This will be our ‘hotdog’ meal from now on.

Susan Wilford12 months ago
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I can’t imagine this tasting like a hot dog, so I’ll just have to try this!!!

Kelly1 year ago
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I’ll admit, I was very doubtful with this recipe. No way could a carrot be as satisfying as an occasional hot dog! But I’m all for new recipes, and has to try it. I marinated the carrots for 24 hours since that time frame coincided with my husband coming home and of course I was going to try these with him! The process was simple, and we followed the recipe to a T. E were both very pleasantly surprised! Don’t skip the liquid smoke, it really gave that extra little something. Give it a try! I don’t think you’ll be disappointed.

Claudia Novellino1 year ago
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Delicious and easy! I will be making this again sokn

Claudia Novellino1 year ago
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Easy to make an absolutely delicious!! Would definitely have again.

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Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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