They’re hotdogs, but not as you know them!
Vegan // V // DF
Summers coming and that means its nearly BBQ time! This recipe is vegan and uses the humble carrot as the star of the show. First by poaching them in delicious spiced liqueur, then by finishing them directly onto the BBQ to give that authentic smokey charcoal flavour. Then topped with your favourite sauces and pickles for a true hotdog experience.
Vegan Carrot Hotdogs
Prep time | 15 minutes. Cook time | 1 hour
4 medium similar size carrots
2 tablespoons of maple or agave syrup or honey (not vegan)
1/2 teaspoon of fennel seeds
1/2 teaspoon of coriander seeds
pinch of saffron
1 orange, juiced
salt and pepper
Toppings: avocado, mustard, chilli, pickles, jalapeños, anything you like…
Top, tail and peel carrots. Pop them into a saucepan with a cup of water, the orange juice, fennel seeds, coriander seeds, saffron and a pinch of salt and pepper. Bring to the boil, them simmer the carrots until just tender, about 20 minutes depending on the size of the carrots. Don’t let them go soft as you do not want them to fall apart on the BBQ. When cooked you drizzle over the syrup/honey and BBQ until they are a little chargrilled on all sides.
Place in your bun and top as you like. Great vegan toppings are mustard, avocado, finely chopped fresh chilli and sweet dill pickles.
The poaching liquid imparts the carrots with wonderful deep flavours and the finish over the flames cements it as a full BBQ favourite.
Get those flip flops on and get into the garden! Yum!