Description
Delicious Bonfire Night Carrot Hot Dogs with Smoky Salsa
Ingredients
Scale
- 4 medium carrots (Can substitute with parsnips for a sweeter option.)
- 4 pieces hot dog buns (Opt for gluten-free buns if needed.)
- 3 tbsp vegan butter (Melted; coconut oil can be a nut-free alternative.)
- 1 tsp tamari or soy sauce (Choose tamari for a gluten-free option.)
- 1 tsp smoked paprika (Swap with regular paprika for milder flavor.)
- 1/2 tsp garlic powder (Use fresh minced garlic for an extra kick.)
- salt (Season to taste.)
- 1 cup Holy Moly Smoky Red Pepper & Tomato Salsa (Or try their Tomato and Mango Salsa for a fruity twist.)
- 2 tbsp vegan mayo (Enhance with gherkin juice, dill, and parsley for extra flavor.)
- 3 pieces gherkins (Finely chopped; dill pickles can also be used.)
Instructions
- Bring a pot of water to a boil and add the carrots along with a stock cube. Cook for 3-4 minutes until they become slightly tender.
- In a small bowl, melt the vegan butter and mix in the tamari and smoked paprika until well combined.
- Coat the poached carrots in the butter mixture. Place them on parchment paper, wrap it up, and roast at 200ºC for about 25 minutes.
- Combine the vegan mayo with gherkin juice, dill, and parsley in a separate bowl.
- Carefully place the roasted carrot dogs in hot dog buns and spread the mayo dressing on top, finishing with chopped gherkins and your favorite salsa.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 hot dog
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg