Summer time is here and it’s the time to share amazing food with friends and family. These Healthy Happy Hot-Dogs are the perfect addition to your BBQ arsenal. We are using marinated carrots as the ‘hot dog’ because it soaks up the flavours and satiates the texture we’re so used to when it comes to traditional hot dogs.
When we made these last, we used our homegrown romaine lettuce as the bun which allows you to have seconds, and sometimes even thirds. Radish sprouts also helped increase the nutrient-density and protein of the meal. To give it a final finish, we garnished with our famous coconut bacon (we teach how to make this recipe and 4 other healthy bacon recipes in our Eat for Life Online Culinary Course).
Most of the fake meats contain a lot of artificial flavours, additives and fillers which frankly, you just don’t need. Try these delicious alternatives that will make your tummy smile.
- 4 large carrots, peeled and cut to your desire length
- 4 leaf 'buns' (I used romaine lettuce but you can use kale, chard, mustard greens or a traditional bun)
- Your Favourite Hot Dog Toppings (I love sauerkraut and veganaise)
- 1/3 cup of Coconut Aminos or Braggs Liquid Aminos (you can also use tamari/soy sauce)
- 1/3 cup of water
- 1 1/2 tbs of sesame oil
- 1 tbs of apple cider vinegar
- 1 tbs season rice vinegar
- 2 cloves of garlic, minced
- 1/3 tsp of dried ginger
- 1/4 tsp of chipotle pepper
- 1/4 tsp of onion powder
- Put peeled carrots into hot water, below the boil and cook for 8-10 minuets or until fork tender but not mushy. Make sure to remove the carrots and run them under cool water to stop the cooking process.
- Whisk all of the marinade ingredients together while the carrots are cooking
- Place the marinade and carrots in a glass container with a lid (that will fit in your fridge) and shake until the carrots are well coated. Let the carrots stand in the marinade for at least 24 hours.
- You can either BBQ the carrots or heat them on your stovetop. For stovetop, heat up 1 tsp of coconut oil (you can also use grape seed or avocado oil) in a medium skillet and cook the carrots for 10-12 minutes or until desired.