Memorial Day is the start of barbeque season. While friends and family might throw hamburgers or hotdogs on a grill, I've created a fun substitute - Vegan Carrot Dogs. While my recommended cooking method is baking for 45 minutes, these can also easily be covered in aluminum foil and cooked on a grill. I do not have access to a grill, so I am not sure how long it would take, but they should be fork tender prior to eating. 

I enjoy my carrot dogs with just ketchup, but any topping combination will taste delicious. 

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Vegan Carrot Dogs

Yield: 6 - 8 dogs

Prep time: 5 minutes

Total time: 50 minutes

Ingredients

Olive Oil | 1 tbsp

Ketchup | 1 tbsp

Mustard | 1 tbsp

Balsamic Vinegar | 1 tsp

Smoky Paprika | 1/2 tsp 

Pepper | to taste

Carrots | 6 - 8 medium sized, peeled 

Buns | for serving

Toppings | for serving

Directions

1. Preheat oven to 350. 

2. Combine the sauce ingredients (first 6 ingredients) and coat on peeled carrots.

3. Bake for 45 minutes and flip halfway through. 

4. Serve in a bun with your favorite toppings. 

Nutrition Facts

Per 1 dog and bun (without toppings):

Calories: 295 | Fat: 15.5 g | Saturated Fat: 2 g | Cholesterol: 0 mg |

Sodium: 494 mg | Total Carbs: 36 g | Dietary Fiber: 3 g | Sugars: 10 g | Protein: 4 g