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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!
Sorry for this rating, but I followed the recipe exactly. The consensus was that they tasted like boiled carrots in buns!
Thanks for your feedback, Russell!
You use a liquid marinade to marinate the carrots. You used the word marinade incorrectly.
Fun recipe.
I think they would be better without apple cider vinegar. They were too tangy. The rest of the marinade makes sense, though.
I’m 100% sure your friends knew they weren’t eating hot dogs, Sarah.
My friends made these especially for me on Memorial Day. I have missed hot dogs since going vegetarian several years ago. I absolutely love these, and I can be a little finicky! How great to know that I can make these next time the craving hits me. Thank you!
Nothing better than hearing this, thank you!
Thank you so much for this amazing recipe for summer picnic or anytime carrot dogs!
I have been making these a lot and added a Coney Island style lentil chili for a topping. Found on Pinterest. So yummy 😋 😍 😊 Thanks and great recipes!
So glad it hit the spot, thanks for sharing!
Previous comments made me a little nervous, but seriously, this tasted nothing like a carrot! They were soooo good! I didn’t have liquid smoke, so I was just very heavy handed on the smoked paprika and used reduced sodium soy sauce and veggie broth and marinated for about 8 hours.
My husband and I really enjoyed them and topped them with ketchup, yellow mustard, a little mayo, and diced shallots.
So glad it hit the spot, thanks for sharing!
Hi Sarah I used to make these years ago and searched for the recipe to marinate as a refresher and landed on your page. I could have SWORN previous times, I did the cooking of the carrot first, slightly al dente, then marinated over night. Followed up with a Pan sear or chargrilled the carrot to heat it up. I am curious if you have tried the pre cook then marinate/and the post cook after marinate and if you still favor the method you provide us on your site. Have my uncooked carrots (per your advice) in the marinate and plan to let them soak until lunch tomorrow. Thanks for all the tips and the marinate recipe! Hot Diggity Dog!
Yes! I’ve tested it both ways. Precooking the carrots first (so they’re just tender) then marinating can work well, especially if you want a quicker final cook, and microwaving is a great shortcut. I usually stick with marinating raw carrots because they soak up more flavor as they cook, but your pre-cook method still gives great results—especially if you finish them on a grill or in a hot pan for that char.