Step 1

In a large Dutch oven or other pot (with a tight-fitting lid) wide enough to hold the carrots lengthwise, combine about 2 cups water and the coconut aminos

Step 2

Add a few spoonfuls each of agave, A

Step 4

, and ketchup, some garlic powder, and a few drops of liquid smoke

Step 5

Stir it up, then bring to a boil over medium-high heat

Step 6

Add your carrots to the boiling liquid

Step 7

There should be just enough liquid to cover the carrots; add a bit of water, if necessary

Step 8

Boil gently until the carrots have softened slightly and the liquid is slightly reduced, 10 to 15 minutes (add more water if necessary to keep the carrots covered)

Step 9

Cover the pot and simmer for about 10 more minutes, until the carrots are tender but still offer a little resistance when poked with a skewer or sharp knife

Step 10

Use tongs to transfer the carrots to a platter, then pat them dry

Step 11

Don't clean the pot yet—you're going to need that pot and the liquid in it for the chili, so just set it aside

Step 12

Heat a seasoned (or lightly oiled) cast-iron grill pan or skillet over medium-high heat

Step 13

Brown the carrots on both sides

Step 14

Transfer to a platter to keep warm

Step 15

Start your chili: Add 1 to 2 cups water to the liquid left in the pot and bring it to a boil, scraping the bottom and sides of the pot to loosen up any bits stuck there

Step 16

Stir in the pecans and add more water if necessary so the nuts are covered with liquid

Step 17

Boil gently, uncovered, for about 15 minutes, until the pecans are softened (add more water if necessary to keep the pecans covered)

Step 18

Meanwhile, make the coleslaw: Put the cabbage in a large bowl and add a bit of mayonnaise, honey mustard, dressing, garlic powder, and pepper

Step 19

Stir it up and you've got yourself a quick coleslaw

Step 20

Taste to see what more seasonings it might need

Step 21

Set it in the refrigerator until we're serving

Step 22

Drain the pecans and put them in a food processor

Step 23

Process on high until chopped fine (the pecans should look like ground beef or turkey, but of course they're not)

Step 24

Heat some grapeseed oil in a nonstick skillet over medium heat

Step 25

Add the ground pecans, mustard, agave, ketchup, chili powder, seasoning, and garlic powder

Step 26

Stir it up to combine

Step 27

Cook stirring, until heated through, 3 to 4 minutes

Step 28

Build your chili dogs: Put a carrot dog in each bun

Step 29

Top each with some coleslaw, chili, chopped onions (if you want some), ketchup, mustard, and relish

Step 30

Now we say a prayer, "OOHHH, GOD, WE THANK YOU," and get on into these chili carrot dogs