Surprise! These vegan carrot dogs look and taste just like traditional hot dogs! They’re smokey sweet, full of umami flavor, and made with wholesome ingredients you can feel good about. Perfect for your next BBQ or family gathering!

I first stumbled on the idea of carrot dogs when planning a veg cookout for Sisterland Farms last summer. Farm owner, Jenson, was stoked on the idea which used large quantities of carrots, a vegetable that seems to magically multiply underground. After some jockeying with the recipe, I pulled a not unrealistic carrot dog from the pan, crossed my fingers, and served it to a gathering of hungry campers. It was a huge hit. No one could believe a carrot could taste so much like a hot dog.

Since then, and many requests for carrot dogs later, I have crafted a recipe that ticks all the boxes. It must be deeply flavorful and doable in under an hour, indoor or outdoor friendly, and pass the omnivore test. In other words, this carrot dog must look and taste like a hot dog. And it does!

What the heck is a carrot dog?

I’ve been asked this many times, usually from a place of curiosity and occasionally from an offended frankfurt eater. Simply put, a carrot dog is a vegan hot dog made from whole carrots. Carrots are long and skinny just like hot dogs. They are sturdy and stand up to long marinating times. They also are naturally sweet and similar in flavor to their highly processed cousins.

You can have these healthy hot dogs on the table in under an hour. They are also very handy for large gatherings because you can make multiple batches ahead of time and let them marinate in the fridge until grilling time.

If you are looking for a super healthy alternative to plant-based franks or are just curious, I invite you to dive into the world of carrot hot dogs and prepare to have your mind blown!

What do carrot hot dogs taste like?

Carrot hot dogs taste smokey, slightly sweet, and full of umami flavor just like hot dogs. Once cooked until soft, marinated, and pan-fried, they have a mouthfeel similar to firm roasted carrots.

Because carrots are fat-free they are less filling than traditional or plant-based franks. This is a bonus because you’ll have room for another dog or side dishes, not to mention dessert!

Can this carrot dog recipe be made oil-free?

Absolutely! The carrots are fully cooked and marinated before pan-frying. To make them oil-free, skip the pan-frying step and enjoy them directly from the cooled cooking liquid.

Can I grill them like traditional hot dogs?

You bet! Once the carrot dogs are cooked and marinated, skip the pan-frying step and brown them on a well-oiled grill.

Tips and tricks for fool-proof carrot dogs

Cut your carrots a little bigger than your buns. My favorite buns are a little less than 6” long, so I cut the carrots into 6” lengths. But your buns may be shorter or longer. Measure the length of your buns and cut the carrots slightly longer. This way you’ll get a mouthful of carrot dog and bun, loaded with condiments, in every bite.
Peel your carrots to be similar in width from top to bottom. As we know, carrots are fat at one end and skinny at the other, while hot dogs are the same width from top to bottom. To make your carrots a similar shape to hot dogs, use a vegetable peeler to trim the extra thickness off the fat end. Just for fun you can even round each end, frankfurter style!
Put a lid on it. Cover the pan with a lid during simmering to keep the sauce from over-reducing. You want the carrots to marinate in the sauce as they cook.
Cook until soft but not mushy. No one likes a mushy carrot. Check to see that your carrots are soft and fork-tender but not mushy or falling apart after they have been simmering for 10 minutes. Once they are close to this stage, check every minute to avoid the tragedy of overcooking.
Let the carrots cool in the sauce. Please don’t skip this step! The longer the carrots are left to marinate in the sauce, the more flavorful they will be. If I’m cooking for a crowd, I’ll even make a large batch ahead of time and let them marinate in the fridge, fully cooked, for up to 3 days.

Don’t toss the sauce! That leftover sauce makes a killer marinade for tempeh and tofu. In fact, my meat-loving son grabs tempeh cooked in carrot dog sauce over hamburger!

Serving suggestions:

Nothing beats a classic vegan hot dog in a rustic bun loaded with all your favorite toppings. (My favorite bun is from our local Buena Luz Bakery.)

They’re also delicious:

Sliced into rounds and tossed with Vegan Mac ‘n Cheese
Served alongside Southern Vegan Potato Salad
Smothered with Cowboy Caviar

Carrot dogs don’t just look and taste like hot dogs they’re also:

Healthy
Low-fat
Gluten-free
Full of fiber
Unprocessed
Made with clean ingredients

Keep scrolling for step-by-step instructions and photos!

Ingredients

Makes 6 Carrot Dogs

6 large carrots, peeled and cut to 6” lengths
½ cup (8 oz) of vegetable broth
¼ cup (2 oz) of tamari
¼ cup (2oz) of apple cider vinegar
2 tablespoons of maple syrup
1 tablespoon of Dijon mustard
1 teaspoon of concentrated hickory liquid smoke (I highly recommend this brand!)
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 tablespoons of olive oil for pan-frying

How to make this recipe

Step 1

Step 2

1. Prep the carrots- Cut the skinny end off your carrot so that it’s a little longer than the bun. Then peel each carrot so that it’s similar in width from top to bottom. Round off the ends if you like.

2. Make the sauce- Whisk all the other ingredients, except the oil, in a small mixing bowl.

3. Pour the sauce into an 8-10” saucepan and arrange your carrots on the bottom. The sauce will come halfway up the sides of the carrots.

4. Cook the carrots- Cover the pan with a lid and bring to a boil. Reduce to simmer and cook for 15 minutes, turning the carrots over halfway through. A foam will develop and that’s totally okay. After 10 minutes check to see if they are soft and fork-tender but not mushy and falling apart. Once the carrots are close to fully cooked, check on them every minute. Extra-large carrots may take up to 20 minutes.

5. Marinate- Remove from the heat (and remove the lid). Then let the carrots cool for at least 20 minutes in the sauce. If you plan to pan-fry or grill them at a later date, store the carrots and the sauce together, in a bag in the fridge.

6. Pan-fry- Pour the olive oil into an 8-10” frypan over medium-high heat. Let the pan heat to the point where a splash of water makes a sizzling sound. Arrange your carrots in the pan and let them cook, undisturbed, until golden brown on the bottom, about 3 minutes. Then flip them over and brown the other side. You can also grill them on a well-oiled grill.

7. Serve- tuck into a rustic bun and top with all your favorite condiments!

How to Store

Store carrot dogs and buns separately in the fridge for a week.

Vegan Carrot Dogs