Grilled Carrot Dogs

Lola can join in the cookout fun with these surprisingly delicious and smoky Grilled Carrot Dogs! Marinated and grilled to perfection, they offer a vegetarian "hotdog" experience that's flavorful and grill-ready, perfect for her to enjoy on a bun like everyone else.

Yields: 4 "hotdogs" 

Prep time: 15 minutes 

Marinate time: 30 minutes to 2 hours 

Cook time: 15-20 minutes

Equipment:

• Large pot

• Colander

• Vegetable peeler

• Knife

• Cutting board

• Medium bowl

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Whisk

• Tongs

• Grill or grill pan

• Pastry brush (optional)

• Small bowl

Ingredients:

For the Carrot Dogs:

• 4 large carrots (straight and thick, if possible)

• 1 cup vegetable broth

• 1/4 cup soy sauce (or tamari for gluten-free)

• 2 tablespoons apple cider vinegar

• 1 tablespoon maple syrup or brown sugar

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil (for grilling)

For Serving:

• 4 hotdog buns

• Your favorite vegetarian condiments: ketchup, mustard, vegetarian relish, sauerkraut

• Optional Toppings for Lola:

  • Diced red onion

  • Sliced avocado

  • Grilled bell pepper strips

  • Shredded cabbage slaw with a drizzle of sriracha dressing

Instructions:

Preparing the Carrots:

Step 1.) Using a vegetable peeler, peel the carrots. Using a knife and cutting board, trim the carrots to match the length of your hotdog buns (usually about 5-6 inches). If carrots are very thick, you can halve them lengthwise.

Step 2.) Bring a large pot of water to a boil. Carefully add the trimmed carrots to the boiling water and par-boil for 8-10 minutes, or until they are tender-crisp (cooked through but still slightly firm). They should be bendable but not mushy.

Step 3.) Drain the carrots thoroughly using a colander.

Marinating the Carrots:

Step 4.) In a medium bowl, whisk together the vegetable broth, soy sauce, apple cider vinegar, maple syrup (or brown sugar), smoked paprika, garlic powder, onion powder, and black pepper with a whisk to create the marinade.

Step 5.) Add the par-boiled carrots to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and let the carrots marinate in the refrigerator for at least 30 minutes, or up to 2 hours, for best flavor. Turn them occasionally to ensure even marination.

Grilling the Carrot Dogs:

Step 6.) Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with olive oil.

Step 7.) Remove the carrots from the marinade (discard the leftover marinade). Carefully place the marinated carrots on the hot grill.

Step 8.) Grill for 10-15 minutes, turning occasionally with tongs, until the carrots have nice char marks on all sides and are heated through and tender. You can optionally baste them with a little fresh olive oil using a pastry brush while grilling.

Assembling and Serving:

Step 9.) Lightly toast the hotdog buns on the grill for 1-2 minutes per side, if desired.

Step 10.) Place a grilled carrot dog in each toasted bun.

Step 11.) Serve with Lola's favorite condiments and any of her preferred optional toppings, such as diced red onion, sliced avocado, grilled bell pepper strips, or a cabbage slaw with sriracha dressing.

Tips for Success:

• The longer the carrots marinate, the more flavorful they will be!

• Don't over-boil the carrots; they need to be pliable but still firm enough to hold their shape on the grill.

• For a quicker cook, you can pan-fry the marinated carrots in a large skillet instead of grilling.

• Consider serving with a side of homemade sweet potato fries for a complete cookout meal.