Vegan carrot dogs, meet Inspiralized.
Inspiralized readers, meet these vegan carrot dogs.
Seriously, I could not be more excited for summer to hit so I can grill these carrots and slather them in barbecue sauce.
I can’t wait to see all of your Instagram shots of these carrot dogs (make sure you #inspiralized, always – I look at the hashtag every single day, it’s one of the best parts of my day!)
But, before I get to these recipes, I want to address the insane negativity that came through my Instagram when I initially teased this recipe. I know I shouldn’t dwell on the bad, but I think it’s time, as a blogger, I addressed it.
I’m a happy person. Sure, I have my days when I’m just not feelin’ it, but for the most part, I’m happy. When I received my first negative comment on my blog, I remember thinking, “Why would someone take the time to write something so nasty? I don’t get it.”
I literally couldn’t understand, because NEVER in a MILLION years, would I EVER write something cruel or mean on someone else’s page/post/profile. What’s the point?
It’s actually a common topic that comes up when you’re talking to other bloggers. It’s part of the job, I get it – just like Leo DiCaprio has to deal with paparazzi hounding him, you have to embrace all aspects of your career – good and bad. But that doesn’t change the fact that I am a human being and I have feelings.
What I’ve realized in my almost third year of blogging is that people who post negative comments are unhappy people. They’re most likely jealous of your own success or excitement and need to make themselves feel better by pouring some water on your fire. Or, their parents never taught them how to be kind to others.
It’s just so disappointing. I was SO excited about this recipe and it tastes SO delicious and it literally blew my mind, so I shared a teaser on Instagram. I saw the comments flow through…. many were just as amped as I was about the recipe.
But then, there were others who were, well, LESS excited.
One person (I see you @mjmjmj32) even suggested that I should be thrown out of a barbecue if I was to bring the carrot dog. Actually the comment including profanity and I was told: “Don’t you put a damn carrot in a hot dog bun and try to call it a hot dog. This is the most ridiculous thing I’ve ever seen and it has made me irrationally angry.”
Wow. In my heart, I feel really, really bad for this person. I wish their heart could be filled with kindness and love, instead of hatred and negativity. I truly do.
Thankfully, my loyal followers chimed in and stood up for me (I love when that happens – you guys are the best.) I even saw my mother commented on my Instagram, applauding the recipe idea and called them healthy “not dogs.” Haha, gotta love Moms.
I even texted Lu a photo of the dogs and just to preface – my husband LOVES meat, including hot dogs. His positive response was what made me stop reading through the comments and move about my day.
I love that man.
Anyway, I just thought I’d clear the air. I think it’s okay to stand up for yourself and your blog every once in a while. I mean, if I reacted to every single negative comment or e-mail I received, I’d drive myself crazy, but when something like this happens, I think it’s perfectly normal to respond.
I just pray that one day, if I’m blessed enough to have children, that they never experience this kind of bullying and negativity on social media. Because I will rain down. Never mess with an Italian girl – especially one from Jersey! 🙂
But no more wasted energy on that. #hatersgonnahate
Now, on to what you all came here for today: VEGAN CARROT DOGS WITH SPIRALIZED TOPPINGS.
First thing’s first: these dogs. As a disclaimer, they were not my original idea. My friend Alyssa from Simply Quinoa mentioned that she saw them pop up in some vegan forum online and she was intrigued. Clearly, so was I! I randomly saw them again recently and I put everything down to try this out myself.
MIND. SERIOUSLY. BLOWN.
I haven’t eaten a hot dog for almost 10 years (I personally can’t bring myself to eat one, but I totally don’t judge if someone digs ’em – my husband does and most people do). So when grill season comes around, I always feel somewhat left out – because hot dogs just look fun to eat with all their toppings!
So when I saw these pop up, I knew this would change my summer barbecue game forEVER. I seriously can’t wait until summer hits, because I’m going to bring these pre-made and then just have whoever is grilling heat them up for a few minutes.
They’re really, really easy to make – you just marinate the carrots, roast them, and then pop them into a healthy hot dog bun (I like these vegan ones by Rudy’s Organics) and top with desired toppings! And another way to make these is to boil the carrots until fork tender and then sear them in a skillet with flavorings. Either way, they’re DA BOMB.
Here are the flavors I decided to go with, all starting with a carrot dog and spiralized and caramelized onions:
The Classic
Yes, I spiralized PICKLES. If you’re not the most adventurous of eaters or you just prefer a classic ‘dog, then this one’s for you.
The Basic Dog
Pretty much, the Classic Dog without pickles and with ketchup. I don’t get people who like ketchup with their hot dogs, but I understand that it’s a thing. If you like the ketchup-mustard combo, try this!
The Chili Cheese Dog
Okay, so there’s no chili here, but there’s a chipotle cheese sauce, jalapenos and avocado, all things you may find in a chili! If you like it spicy, this is the ‘dog for you.
The Hawaiian Dog
If you’re a lover of teriyaki sauce and Asian condiments, this ‘dog’s calling your name. It has sweet small-diced pineapple, scallions, and is topped off with red pepper flakes for a spicy kick.
Which way do you take your dog?
Nutritional Information & Recipe
For the carrot dog itself:
Vegan Carrot Dogs
Ingredients
- 4 thick carrots
- 2 tablespoons liquid smoke I used hickory flavor, but you can use anyone you'd prefer
- 2 tablespoons reduced sodium tamari or soy sauce
- 1 tablespoon maple syrup
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- pepper
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Peel the carrots. For true hot dog resemblance, when peeling, round the edges (like a hot dog.)
- In a small bowl, whisk together the liquid smoke, soy sauce, maple syrup, onion and garlic powder. Place the carrots in a shallow baking dish and pour over the liquid mixture. If you have the time, cover and let them marinate for at least 2 hours. If not, that’s okay, just roll the carrots around in the mixture, using your fingertips to massage the marinade into the carrots. When the carrots are coated in the mixture, season with pepper and transfer to the baking sheet. Roast for 35 minutes or until fork tender. Every five minutes, brush the carrots with the remaining marinade mixture.
- Once your carrot dog is done, place it into a hot dog bun and top it with your favorite hot dog toppings.
For the Hawaiian Dog:
1 teaspoon extra virgin olive oil
1 cup spiralized white or red onion (about ¼ of a medium onion, Blade A)
½ cup diced pineapple
2 tablespoons teriyaki sauce (I like Tessemae’s)
salt and pepper
1 carrot dog (see recipe above)
1 hot dog bun (I used Rudi’s vegan hot dog buns)
1 pinch red pepper flakes
1 scallion, diced, green parts only
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion and cook for 5-10 minutes or until mostly wilted and starting to brown. Season with salt and pepper. If needed, add water or vegetable broth to the pan to keep the onions from sticking to the pan.
Add the pineapple and teriyaki sauce to the skillet and cook for 2 minutes or until pineapple is heated through.
Place the carrot dog in the hot dog bun and top with pineapple mixture. Garnish with red pepper flakes and scallions.
For the Classic Dog:
1 teaspoon extra virgin olive oil
1 cup spiralized white or red onion (about ¼ of a medium onion, Blade A)
salt and pepper
1 large Kosher pickle
1 carrot dog
1 hot dog bun
mustard
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion and cook for 5-10 minutes or until mostly wilted and starting to brown. Season with salt and pepper. If needed, add water or vegetable broth to the pan to keep the onions from sticking to the pan.
Meanwhile, spiralize the pickle with Blade D. Set aside about ¼ cup pickle noodles and reserve the rest for future use in the refrigerator.
Place a carrot dog in a hot dug bun and top with pickles, onions, and drizzle with mustard.
For the Basic Dog:
1 teaspoon extra virgin olive oil
1 cup spiralized white or red onion (about ¼ of a medium onion, Blade A)
salt and pepper
1 carrot dog
1 hot dog bun
mustard
ketchup
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion and cook for 5-10 minutes or until mostly wilted and starting to brown. Season with salt and pepper. If needed, add water or vegetable broth to the pan to keep the onions from sticking to the pan.
Place a carrot dog in a hot dug bun and top with onions, and drizzle with mustard and ketchup.
For the Chili Cheese Dog:
1 teaspoon extra virgin olive oil
1 cup spiralized white or red onion (about ¼ of a medium onion, Blade A)
salt and pepper
1 carrot dog (see recipe above)
1 hot dog bun
¼ cup cubed avocado (about ¼ avocado)
3 thin slices of jalapeno
For the cheese sauce*:
2/3 cups vegetable broth
1/2 cup raw cashews, soaked for at least 2 hours, drained
1 chipotle chile in adobo sauce, finely chopped
1.5 tablespoons nutritional yeast flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 pinch onion powder
*This will make about 1.25 cups of sauce and this recipe is only for one carrot dog, so you will have leftovers.
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion and cook for 5-10 minutes or until mostly wilted and starting to brown. Season with salt and pepper. If needed, add water or vegetable broth to the pan to keep the onions from sticking to the pan.
While the onions cook, add all of the ingredients for the cheese sauce into a high speed blender and process until creamy. Taste and adjust if necessary. Transfer the sauce into a small pot over medium heat and let heat up, about 3 minutes. Reduce the heat to low and keep warm until onions are ready.
Place a carrot dog in a hot dug bun and top with about ¼ cup of cheese sauce, then avocado, jalapenos, and scallions.
For the Hawaiian Dog:
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