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!
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