Ingredients
6-8 Carrots (peeled)
Marinade
1/4 cup Soy Sauce (low sodium)
1/4 cup Apple Cider Vinegar (Braggs)
1/4 cup Vegetable Broth (low sodium)
2 Tbs Maple Syrup
1 Tbs Liquid Smoke
1 tsp Yellow Mustard
1 tsp Fresh Garlic (minced)
1 tsp Pickled Jalapeno Juice
1/2 tsp Onion Powder
Instructions
Cut and peel carrots to make them “bun length’.
Boil carrots in water until just fork tender. About 10-15 minutes.
Drain carrots, rinse with cold water, and drain again. Place carrots in a ziplock freezer bag.
Whisk all marinade ingredients together and pour into bag with carrots.
Marinate for 4-6 hrs.
Grill carrots on an open grill, basting occasionally.
Grill to heat all the way through and to get some blackened grill marks on each side.
UPDATED INSTANT POT INSTRUCTIONS
Add cut carrots and marinade to Instant Pot. Attach and seal lid, then cook on MANUAL for 3 minutes. After doing a Quick Release you can then leave the carrots in the pot until you are ready to grill.
Marinate the carrots after the pressure has been released for at least 1 hour. If not grilling soon – remove carrots and marinade and transfer to a container you can store in the fridge.
Notes
Garnish with your favorite Hot Dog toppings. Goes great with my Vegan BBQ Beans, Vegan Potato Salad, or Vegan Pasta Sal
https://www.brandnewvegan.com/recipes/smoky-vegan-carrot-dogs/print/28174
