The Ultimate Bonfire Night Carrot Hot Dog

The ultimate vegan bonfire night carrot hot dog recipe using. It’s such a simple plant based recipe. At first I was skeptical of carrots as hot dogs but they give the perfect crunch and flavour to this recipe!

I’m teaming up with Holy Moly Dips to celebrate the launch of their new Smoky Red Pepper and Tomato Salsa, which works so well with these dogs!

What’s in the recipe?

Carrots Hot Dogs- It doesn’t seem like it’ll work but I highly recommend trying this swap. I’d put off making  carrot hot dogs due to thinking it would be a bit of a faff but it couldn’t be easier! Just poach the carrots, glaze in the butter mix and roast. They have a brilliant crunch to them as well as the smoky but sweet flavour.

Holy Moly Salsa- As mentioned earlier the new Red Pepper and Tomato salsa is my favourite to accompany with the carrots as it brings out the flavours that are in the marinade. I’ve also used their classic Tomato and Mango salsa for a fruitier topping too.

Gherkins- You need that sharp pop of vinegary tang with every good hot dog so be sure to load up those gherkins.

Mayo dressing- I’ve made a very simple mix of vegan mayo with gherkin juice, dill and parsley to make a herby combo.

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Bonfire Night Carrot Hot Dogs

The ultimate vegan bonfire night hot dog recipe using carrots. It's such a simple plant based recipe. At first I was skeptical of carrots as hot dogs but they give the perfect crunch and flavour to this recipe!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 2 people

Ingredients

  

• 3-4 carrots
• 3-4 hot dog buns
• 1 stock cube

For the glaze

• 3 tbsp vegan butter melted
• 1 tsp tamari or soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• salt to season

Top with:

• Holy Moly Smoky Red Pepper & Tomato Salsa & their Tomato and Mango Salsa
• 2 tbsp vegan mayo*
• 3 gherkins finely chopped

Instructions

 

• Simply poach the carrots for 3-4 minutes in the stock cube and water
• Melt the butter glaze mix together and cover the carrots in a paper wrap, then pinch the baking parchment around to make a little basket, repeat with the carrots then bake at 200ºC for around 25 minutes
• Make the mayo dressing by simply mixing the ingredients together and prepping the gherkins
• Layer up the hotdog buns with the mayo, carrot dogs then top with your Holy Moly dip of choice.

Notes

* To make a posh vegan mayo dip, simply add in 1 tsp of pickle gherkin juice, 1 tsp dried parsley and dill

If you like this recipe why not try my Pumpkin Halloween Filled Pies