Name: Carrot Dogs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chicago
Ingredients: 4-6 organic carrots (the same size, trimmed and peeled); 1/2 cup vegetable broth; 3 Tablespoons soy sauce or Tamari for a gluten-free option; 2 Tablespoons Worcestershire Sauce (I used Annie's); 1 Tablespoon rice vinegar; 2 teaspoons hickory liquid smoke; 2 Tablespoons maple syrup; 2 teaspoons garlic powder; 2 teaspoons onion powder

Chicago

Healthy

Vegan

Tongs

Trim and peel carrots, selecting ones that are approximately the same size.

In a pot, add 1 teaspoon of salt and the carrots.

Using tongs, gently remove the carrots and run them under cold water until they are room temperature and easy to hold.

In a large plastic bag or a container (the width of the carrots, combine all the ingredients (I used a large ziplock bag)

Place the carrots gently in the bag and seal, allowing the carrots to marinate overnight in the refrigerator.

Using a non-stick skillet, heat the pan to low and gently place the carrots in the pan.

When the pan reaches temperature, add a small amount of marinade from the bag and all the carrots to cook until the marinade dissipates.

Then, rotate the carrot dogs, add a little more marinade, and repeat this process of rotating and adding fluid until all the liquid is gone from the bag and the pan.

Serve in heated buns with your favorite toppings.

Heat the grill to low. When it is preheated, place the carrot dogs directly on the grill.

Using a brush, add the marinade to the carrot dogs continuously as you turn them until all the liquid is gone.

Carrot Dogs

Utensils needed:

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