Ballpark Carrot Dogs, Three Ways
Take a slightly healthier trip around America's baseball stadium with these delicious carrot dogs. They're tasty and a little healthier than a regular hot dog, and the toppings are incredible.
Yield: 6 carrot dogs
Ingredients
- For the carrots
- 6 carrots washed and cut to "bun length"
- 2 Tbsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 6 vegan hot dog rolls
- For the Pilsen Dog
- 1 ear of corn
- 1/2 cup Vegenaise
- 1/4 cup cilantro chopped
- Juice from one lime
- 1/4 tsp. chili powder for topping
- For the Mac and Cheese Dog
- 1 box Daiya Foods Cheezy Mac or a batch of my Slow Cooker Mac 'n' Cheese
- For the Denver Dog
- 1 can 4 oz. Hatch green chiles
- 1/2 cup Daiya Foods Cheddar-Style Shreds or other dairy-free cheddar shreds
- 10 pickled jalapeño slices
Instructions
For the carrots
- Preheat the oven to 400 degrees.
- In a large bowl add olive oil, cumin, paprika and garlic powder. Mix well.
- Add carrots to bowl and coat them with the liquid mixture. Let marinate for 15 minutes.
- Place carrots on a baking tray and heat in oven for 20 minutes or until soft.
For the Pilsen Dog
- Add corn to pan with carrots and heat for 20 minutes.
- Add Vegenaise, cilantro and lime juice to a food processor to make the aioli. Pulse until blended smooth, about 30 seconds.
- Once corn is done, place it flat on a cutting board and use a knife to remove the kernels. Rotate the ear and repeat until the ob is bare.
- Top carrot with aioli, corn and chili powder.
For the Mac and Cheese Dog
- Prepare mac and cheese according to instructions and top carrot with it.
For the Denver Dog
- Top carrot with green chiles, cheddar shreds and then with jalapeño slices.
Notes
These can be made on the grill, too. Just steam the carrots for about 15 minutes before marinating, and then cook over medium heat on the grill until soft.
Nutrition
Serving: 1g