Recipe: Carrot dogs

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carrot dogs with toppings

Here's a great vegetarian substitute for hot dogs, minus the guilt and preservatives.

Try a grilled carrot in a bun with your favorite condiments. It's a novel, tasty way to get a healthy serving of veggies for the day.

Serves 6-8

Ingredients

  • 6-8 medium-thick carrots, peeled and boiled
  • ½ - 1 tablespoon liquid smoke (can substitute 1 teaspoon smoked paprika)
  • 1 cup low sodium broth (vegetable, chicken, etc)
  • 1 clove of garlic, minced (or ¼ - ½ teaspoon garlic powder)
  • ¼ - ½ teaspoon onion powder
  • 2 - 4 tablespoons Braggs liquid aminos or low sodium soy sauce    
  • 6 - 8 whole wheat hot dog buns

Directions

Peel carrots and trim to fit the length of hot dog bun. In a large steamer pot, place carrots in a steamer basket, cover and bring water to boil. Or boil carrots in water until fork tender.

Whisk together remaining ingredients (except buns) and transfer marinade to a large Ziploc bag or baking dish with a lid. Add steamed carrots to marinade, making sure each carrot is covered. Place in the refrigerator for at least 3 hours up to 24 hours.

Grill carrots to heat them all the way through, leaving grill marks. If grill unavailable, pre-heat oven to 400 degrees, prepare a baking sheet with parchment paper. Remove carrots from marinade and place on a baking sheet. Cook for 8-10 minutes or less (this step is intended to re-heat carrot).                

Serve on buns with your favorite condiments.

  • Classic dog: onions, mayo, ketchup, mustard, relish.
  • Chili cheese dog: onions, chili beans, shredded cheese, sliced/cubed avocado, sliced jalapeno, fresh cilantro.
  • Hawaiian dog: onions, diced/crushed pineapple, teriyaki sauce, red pepper flakes, diced green onions.
  • Southwest dog: black beans, corn, salsa, fresh chopped cilantro

Nutrition Facts (per serving): 
170 calories, 2.5g fat, 30g carbohydrates, 1g fiber, 6g, sugar, 8g protein

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portrait of Cecelia Jacobson RD

Cecelia Jacobson RD

Dietitian
Cecelia Jacobson, RD, LD, CDCES, is a registered dietitian and certified diabetes care and education specialist for PeaceHealth in Oregon. She has been providing adult nutrition counseling and diabetes education for more than 20 years. Cecelia also conducts monthly cooking demonstrations, health fairs, and wellness outreach. She is passionate about helping her patients obtain sustainable diet and lifestyle changes in line with their goals. Cecelia grew up near Bellingham, Washington and graduated from Bastyr University. When she is not at work, you can find her outdoors or volunteering. She has ridden Cycle Oregon multiple times on the Candle Lighters, Ride For a Child team. She also loves to camp, hike and tend to her small garden to create culinary experiments at home.

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