Lunch Day 3: Easy Carrot Dogs

DESCRIPTIONThis plant-based alternative to hot dogs is surprisingly tasty! Easy carrot dogs are just 30 minutes away.

INGREDIENTS

• 8 carrots, peeled and trimmed to hot dog bun length
• 8 hot dog buns
• 1 cup soy sauce or tamari
• 2 tablespoons liquid smoke
• 2 tablespoons steak sauce or vegan worcestershire sauce
• 2 tablespoons maple syrup
• 2 tablespoons ketchup or tomato paste
• 2 cups water

INSTRUCTIONS
HOW TO MAKE CARROT DOGS ON THE STOVETOP

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 heat and let sit for 15-20 minutes.
5. Remove from the cooking liquid and serve with desired toppings.

HOW TO MAKE CARROT DOGS IN THE INSTANT POT/PRESSURE COOKER

1. All all liquid ingredients into the Instant Pot insert, and whisk to combine.
2. Add carrots and lock the lid.
3. Cook at high pressure for 3 minutes, then release pressure manually.
4. Let sit in the marinade for 15-20 minutes, simmering in the liquid if not all the way cooked.

NOTES
TOPPING IDEAS FOR CARROT DOGS:

Classic – mustard, ketchup, relish, onions
Coleslaw – southwestern or classic
Vegan Mac & Cheese – yes, I went there, yes, it’s awesome
Vegan Chili – this is a good one, just saying

Source: Pass the Plants