BBQ Carrot Dogs Recipe

Whilst browsing online, I discovered there was a trend in America among the vegan community for using carrots instead of hot dog sausages. After laughing at the idea of a carrot in a bun instead of a Quorn sausage, I decided I'd give it a go myself. I'm always up for trying something new. It seemed that the trick was to marinate the carrot overnight to infuse it with the smoky flavour of hot dogs, using something called Liquid Smoke. I have never seen that product in the UK so decided to improvise.

I was sent a bottle of Jack Daniels Tennessee Honey Barbecue Glaze to try out. Now, this isn't a vegan product as it contains honey, but as vegetarians this is OK for us to use. It seemed like the perfect starting point for creating my own BBQ Carrot Dogs. (Make them vegan by using a vegan barbecue sauce.)

Ingredients

6 whole carrots, peeled and with ends removed (I looked for the most sausagey shaped carrots!)

1/4 cup water

1/8 cup white wine vinegar

2 tblspn dark soy sauce

1/2 tsp garlic granules

1/2 tsp smoky paprika

1 tblspn Jack Daniels Honey Barbecue Glaze

Method

Place the carrots into a pot of water and bring to the boil.

Simmer over a low heat until they are just starting to soften (until a knife can just pierce them).

Make the marinade by combining the ingredients together.

Put cooled carrots into marinade and cover with cling film.

Keep overnight in fridge.

Once marinated, remove the carrots and cook them in a lightly oiled frying pan over a medium heat.

Cook for about 10 minutes until heated through.

Serve in a burger bun with fried onions and relish.

The overall effect of the process creates something like a barbecue flavoured hot pot carrot, with a firm texture and deep flavour.  The experience is quite mind blowing - the taste and presentation of a hot dog, made using a humble carrot!

http://jackdanielsbbqsauces.com/