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The skepticism is fair. A carrot in a bun sounds like a consolation prize. But the reason this works is that a hot dog’s flavor is almost entirely in the smoke, salt, and acid (not the meat) and carrots absorb all three remarkably well! So grill up a batch of these carrot hot dogs at your next BBQ. I promise you won’t be disappointed.
save this recipe!These Will Blow Your Mind
Nothing screams summer quite like a delicious, juicy hot dog. So, what a great time of year to try out vegan carrot hot dogs for a meat-free option!
The secret is in the marinade. When I was developing this recipe, I relied heavily on my food science background to help “trick” the brain into thinking these are, in fact, hot dogs.
- Smoky, salty, and tangy flavor that genuinely reads as hot dog rather than vegetable side dish
- Works for vegetarian-friendly cookouts alongside everyone else’s hot dogs without requiring a separate setup
- Only 121 calories per serving including the bun
Reader rating
“I gotta say, these are actually ACTUALLY delicious! My partner and I made them last night and will most likely add them to our rotation of meals since they are just so easy.” —Tiffany
Grab These Ingredients
Transform humble carrots into crave-worthy vegan carrot hot dogs with the following ingredients (this is just an overview – jump to the recipe card for all measurements!).
- Carrots: Medium carrots around three-quarters of an inch thick fit a hot dog bun naturally and cook through in 15 to 20 minutes without going soft. Larger carrots work but require more time and may need a microwave assist to finish the center.
- Liquid smoke: The single ingredient most responsible for the hot dog flavor. A small amount goes a long way. Too much turns the marinade acrid, but the right amount produces the backyard cookout smoke note that makes these convincing.
- Smoked paprika: Works alongside liquid smoke to build a layered smokiness rather than a single harsh note. It also gives the carrots their reddish-brown color after cooking, which is part of what makes them look the part in a bun.
- Apple cider vinegar: Provides the bright, slightly sharp acidity that balances the smoke and salt. It also helps break down the carrot surface slightly during cooking, which aids in flavor absorption.
- Soy sauce: Adds the deep, salty umami base that gives the marinade its savory backbone. Tamari works as a direct gluten-free substitute!
- Dijon mustard: Emulsifies the marinade and adds a tangy sharpness that mimics the flavor profile of a cured meat without any actual curing.
- Vegetable broth: Provides the liquid base for cooking (I love to make my own veggie broth with scraps).
Topping combinations that actually work
Because the marinade already has mustard and smokiness built in, the toppings that work best are ones that add contrast rather than doubling down on what’s already there. Here are three combinations worth trying:
- Classic: Ketchup, sweet relish, and diced white onion. The sweetness of the ketchup and relish balances the tangy marinade without competing with it.
- Chicago-style: Yellow mustard, sport peppers, diced tomato, pickle relish, and a little celery salt. The brightness and acidity cut through the smokiness in a way that feels intentional rather than busy.
- Spicy: Sriracha mayo, pickled jalapeños, and thinly sliced red onion. The creaminess of the mayo softens the heat and rounds out the carrot’s savory edge.
Pair these vegan hotdogs with our chewy roasted BBQ chickpeas–they’re packed with smoky BBQ flavor!
Smoky Vegan Carrot Hot Dogs (Easy Recipe)
Ingredients
- 6 carrots, each about the same size, aim for no more than ¾ inch thick
- 2 cups vegetable broth
- ½ cup apple cider vinegar, 120 mL
- 4 Tbsp soy sauce, can sub tamari for gluten-free, 60 mL
- ¼ cup Dijon mustard
- 2 tsp smoked paprika
- 1 tsp liquid smoke
- 6 hot dog buns
Instructions
- Prep: Peel 6 carrots and trim off the ends, cutting them to fit into the bottom of your large pot.
- Boil: Stir together 2 cups vegetable broth, ½ cup apple cider vinegar, 4 Tbsp soy sauce, ¼ cup Dijon mustard, 2 tsp smoked paprika, and 1 tsp liquid smoke in a large pot.Add carrots, cover, and bring to a simmer over medium/high. Cook for 15 to 20 minutes, or until carrots are cooked through. You should be able to pierce them with a fork, but they should not be so soft that they break easily.
- Marinate: Let carrots rest in the cooking liquid for 30 minutes.
- Serve: At this point you can serve the carrots, or you can sear them on a well-greased grill (or grill plate) to char the outsides. Serve on a hot dog bun with your favorite condiments!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!P.S. These also make great pigs in blankets!
For a fun twist on these carrot hot dogs, use baby carrots and turn them into vegan pigs in blankets!
I really like the carrot 🥕 dogs! I think 🤔 they taste almost like the real thing! To each his own!👌😄