Veggie Dog
Sophia Rivera
Forget about highly processed meat, hot dogs are going vegan! This recipe features a marinated carrot hot dog loaded with flavor. The combination of soy sauce, sesame oil, apple vinegar, and maple syrup basically create a marinate beyond comparison, plus these veggie dogs are topped with a tropical guac!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 tablespoons sesame oil
  • 1/4 cups Low sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 8 carrots
  • 1 avocado
  • 1/4 cups onion, minced
  • 2 tablespoons fresh cilantro, minced
  • 1/2 cups pineapple, roasted and cut into cubes
  • 1 mango, cut into cubes
  • 2 Habanero chiles, stemmed, seeded, and minced
  • 4 tablespoons lime juice
  • salt and pepper
  • 8 hot dog buns
  • radish, for garnish
  • French fries, for garnish
Preparation
50 mins
12 mins
Low
  • For the marinade: In a bowl mix sesame oil, soy sauce, apple cider vinegar, maple syrup, paprika, garlic and onion powder.
  • Place the carrots in an ovenproof dish, pour in the marinade and refrigerate for 30 minutes.
  • For the tropical guacamole: In a bowl, thoroughly mash the avocado to make a paste. Add onion, coriander, pineapple, mango, habanero chile, and lime juice. Season with salt and pepper to taste. Set aside.
  • Toast buns, if desired.
  • Heat a grill pan over low heat. Once hot add the carrots and cook until cooked or for 12 minutes, turning as needed to prevent burning.
  • For assembling the hot dogs. Place the carrot on the hot dog bun, top with guacamole, and garnish with radish slices and shoestring fries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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