Carrot Dogs – a savory, smoky plant-based option for summertime BBQs!
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 teaspoon liquid smoke
- 4 garlic cloves, minced
- 1 1/2 teaspoons fresh ginger, grated
- 1/4 teaspoon white pepper
- 1/4 teaspoon onion powder
- 2 Tablespoons sesame oil
- 4 medium-sized carrots*, peeled and ends cut
- Whisk together soy sauce, water, rice vinegar, liquid smoke, garlic, ginger, white pepper, onion powder, and sesame oil.
- Pour marinade in a baking dish and add peeled carrots. Turn carrots to coat in marinade and place in the fridge for at least 12 hours (overnight until you decide to make them is fine – more time to marinade is better!). Turn carrots occasionally (I just “swoosh” them around a few times when I’ve opened the fridge).
- When ready to cook, place carrots and marinade in a large saucepan and boil for 15 minutes, until tender. Finish cooking carrots on a grill or fry pan over medium-high heat. Cook evenly on each side until grilled to your liking and tender throughout (approximately 2-3 minutes on each side).
I use a small baking dish to marinade the carrots in – one that fits the carrots but isn’t too large so the marinade goes at least halfway up the carrots.
You can make as many or as little carrot dogs as you’d like – 4-6 is just a suggestion!
Make sure the carrots are “hot dog” sized – you don’t want them too large or they’ll be difficult to eat.
- Category: Dinner