Step 1

Add all of the marinade ingredients to a small saucepan and mix.  Then add in the baby carrots.  Toss in a few extra carrots so you have plenty to choose from.

Step 2

Simmer on medium-low heat for about 10-12 minutes or until the carrots are just soft enough to be poked with a fork.  Be careful not to overcook the carrots. You don’t want them mushy.

Step 3

Remove the carrots from the marinade as they are done and place them on a towel (or paper towel) covered plate to cool.

Step 4

Preheat your oven to 375ºF and line a baking sheet with parchment paper.

Step 5

Unroll the crescent dough and separate the triangles.  Cut each triangle in half lengthwise—you should end up with 16 triangles in total.

Step 6

Place a carrot on the wider end of the triangle and roll it up.

Step 7

Transfer the wrapped carrot to your prepared baking sheet. Evenly space them out as you place them down.

Step 8

Bake at 375ºF for 8-10 minutes or until the tops are golden brown.

Step 9

Serve immediately.

Step 10

For a fresher make-ahead appetizer, cook the carrots in the marinade ahead of time. Then, store the carrots in the marinade in the fridge until you’re ready to make the vegan pigs in a blanket.

Step 11

Before assembling, rinse or wipe off the carrots to remove any extra marinade, and then dry them. Then proceed with the assemble and bake steps above.

Step 12

For a quick reheat, store the cooked vegan piggies in an airtight container in the refrigerator until you’re ready to serve.  Before serving, reheat in the oven at 350ºF for 3-5 minutes or until heated throughout.

Step 13

I do find these taste best freshly baked, but they do reheat just fine.