(Also see previously posted carrot dog recipe here)
Ingredients:
• 6-10 carrots depending on size (girth)
• ½ cup vegetable broth
• ¼ cup apple cider vinegar
• ¼ cup Bragg Liquid Aminos or tamari
• 1 tablespoon of liquid smoke
• 2 teaspoons of smoked paprika
• 1 tablespoon of maple syrup
• 1 tablespoon of Dijon mustard
• 1 clove of minced garlic
• ½ teaspoon of ground fennel seed
• 1 teaspoon of onion powder
• 1 teaspoon of vegan Worcestershire sauce
• Sprinkle of ground clove
Instructions:
1. Prepare the marinade by whisking together everything from vegetable broth on down.
2. Peel carrots and shape into “hot dog” shape.
3. Place carrots in boiling water for about ten minutes. As soon as you’re able to pierce them with a fork, they’re done. You don’t want to overcook them. Drain them and run the carrots under cold water until they are no longer hot.
4. Pierce carrots with a fork making lots of tiny holes for the marinade to seep in.
5. Place the carrots into the marinade for at least four hours. I prefer to use a flat-bottomed glass container rather than a plastic bag, but use what you have.
6. Cook carrots in either a non-stick pan, oven at 400 degrees about 15 minutes, slice in half and cook in a panini press, or the preferred method on a grill for a few minutes.
7. Serve on a whole-grain bun, potato roll, or Ezekiel bread with your favorite toppings such as ketchup, mustard, sauerkraut, chopped onions, chopped pickles, or pickled jalapenos
