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!
Holy Moly Smoky Red Pepper & Tomato Salsa & their Tomato and Mango Salsa
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.
* To make a posh vegan mayo dip, simply add in 1 tsp of pickle gherkin juice, 1 tsp dried parsley and dill