Smoky Carrot Dogs as Vegan Evangelism

Veganism. A science for creative spirits. I turned to this recipe because I had superfluous carrots on hand that needed to be dealt with. They were bothering me as they became limp antithetically in my crisper. I saw this recipe and was like, No Way. No way carrots taste anywhere near as good as a brat. These hot dogs, I kid you not, are Yes Way.

I absolutely demand you try these immediately and then sneak one onto the barbeque plate of the most staid meat eater in your life over the Fourth of July and watch vegan evangelist fireworks go off. I’m not even a vegan and the idea of this holy stunt makes me tingle with righteous glee. Vegetables—sometimes they beat meat. I’ll take this over a conventional hot dog any day.

Smoky Carrot Dogs with Spicy “Nacho” Sauce

Adapted from Cooking Light

8 large carrots, rinsed

2 tablespoons olive oil

1 tablespoon reduced-sodium tamari or soy sauce

2 teaspoons liquid smoke (delicious—wow this is my first time with this stuff)

1 1/2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup jarred salsa

3/4 cup unsweetened cashew milk (I made mine from the recipe in Squeeze Life)

1 TB corn starch

3 tablespoons nutritional yeast

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon kosher salt

1 tablespoon water

8 whole-wheat hot dog buns, lightly toasted

2 small jalapeños, thinly sliced

1/4 cup diced red onion

Preheat oven to 450°F. Line a 13- x 9-inch baking dish with aluminum foil. Trim ends from carrots to fit hot dog buns. Using a vegetable peeler, peel carrots, and round edges to create a hot dog shape.

Place oil, tamari, liquid smoke, paprika, garlic powder, and onion powder in a small bowl. Stir with a whisk. Place carrots in a single layer in prepared baking dish. Pour oil mixture over carrots; rub to coat on all sides. Bake at 450°F for 35 minutes, tossing every 15 minutes.

Place cashew milk, jarred salsa, yeast, cayenne pepper, cumin, turmeric, and salt in a high-powered blender. Pulse briefly. Stir in corn starch until desired consistency is reached. This is not at all nacho sauce, but whatever it is tastes good.

Place 1 (or two!) roasted carrot(s) in each bun. Top each with 2 tablespoons nacho sauce; top evenly with jalapeño slices and diced red onion.