Step 1

Whittle down your carrots to have the same texture and smoothness as hot dogs do.

Step 2

Fill a pot the width of your carrots halfway with water and bring to a boil.

Step 3

In a long sealable container or large ziplock bag, whisk together rice vinegar, apple cider vinegar, water, sesame oil, tamari, garlic powder, onion powder, ginger powder, cayenne and black pepper. Set aside.

Step 4

Add carrots and boil for 6 to 9 mins depending on how thick your carrots are, or until fork-tender. DO NOT OVERCOOK THEM. They should not be mushy and should hold their shape.

Step 5

Fill a large mixing bowl with ice-cold water (i also added ice cubes to water).

Step 6

Remove carrots from boiling water and transfer to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool in the water for 2 mins.

Step 7

Add carrots to the marinade mixture and gently shake to coat. Place bag or container in the fridge. Depending on when you want to cook them to eat, I recommend leaving them to marinate for as long as possible. Minimum 1 hour but overnight is best. The longer you marinate, the better they will be.

Step 8

When ready to prepare carrot hot dogs, you can cook these on a BBQ (yay summer) or on the stove in a greased pan.

Step 9

If using a barbecue; toss on carrots and cook until heated and slightly charred, rotating to ensure even cooking; about 5-10 mins. Spoon some leftover marinade over the carrots while cooking to create a yummy crusty exterior.

Step 10

If using a grill pan, grease with olive oil and heat over medium heat. Add carrots and heat, about 5-10 mins, rotating to ensure even cooking. Spoon some leftover marinade over the carrots while cooking to create a yummy crusty exterior.

Step 11

Remove from heat and serve on a hot dog bun with condiments of choice.