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<p>These Vegan Carrot Hot Dogs are THE perfect plant-based alternative to regular hot dogs! Healthy, LOW-FAT, easy, whole, and great for the grill.</p>

Vegan Carrot Hot Dogs

4-6 medium to large size carrots, peeled and cut to bun length

Favorite hot dog buns or rolls

Bragg’s Liquid Aminos or low-sodium soy sauce

water veggie broth

Tbsp apple cider vinegar

Tbsp rice vinegar (use extra apple cider vinegar

maple syrup

Tbsp paprika or smoked paprika

liquid smoke

onion powder

garlic powder

ginger

tsp black pepper

Pour all ingredients into a bowl and whisk to combine. 

Make The Marinade

Place carrots in your Instant Pot, pour the marinade over the carrots and cook for 2 minutes.

Once the carrot dogs have finished cooking in the Instant Pot, use the quick release, remove them from the Instant Pot and throw them onto the grill. Cook the carrot dogs for 2-3 minutes per side or until you get those really cool grill marks. Use leftover marinade to baste carrot dogs as they cook.

Remove your dogs and serve on your favorite hot dog bun or roll fixed any way you like.

If you don&#8217;t plan on eating your carrot dogs right away remove them from the Instant Pot and store in the fridge with the marinade until you are ready.

To Cook In Instant Pot

Boil carrots for 8-10 minutes or until just tender enough to pierce with a fork. YOU DON&#8217;T WANT THEM MUSHY! Then, drain and rinse them under cold water to stop them from cooking.

Put the carrots in a gallon Ziploc bag or airtight container and pour the marinade over the carrots. Be sure they all get covered. Let them marinate in the fridge for at least 2-3 hours, but overnight is best.

Remove and follow grill procedure mentioned above.

If You Don't Have An Instant Pot

Heat a nonstick skillet over medium heat.

Add carrots dogs and 1/2 cup of marinade to skillet. Cook for 6-8 minutes or until most, if not all, of the marinade has evaporated.

Don't Want To Grill?

Hi Shane, love your recipes. I cook my carrot dogs in my panini, works great, especially nice in this hot weather.

Hi, Lea! Thanks for reaching out. Yeah, a panini press works great too! "This nice hot weather." LOL! Man, I'm melting.

Glenn, love the feedback on the crumble. Gotta take care of your lady my man. Concerning the marinade, I'll use two or 3 times before replacing so it keeps a good while. And, yes, you can absolutely freeze it then throw it in a pot when you're ready. Hope you enjoy the carrot dogs!!! Let me know how they turn out! Peace.

No one has ever told me they these taste like carrots and I've had many friends who are not vegans eat them. And, they all were surprised. The key is following the instructions and being sure to let them marinade. The longer the better. Let me know how they turn out.

Hey Shane. 

I made the carrots dogs tonight . I let them marinade over night an they were great. I love them an 
So did my husband. This recipe is a keeper. Lot of flavor an I made then on my panini press

Love the carrot dogs. The ease of making them and the enjoyment of eating them.
Very delish!!!!
Have leftover marinade, so off to the store tomorrow to get more carrots to marinade,
Then can partake in the joy of more carrot dog sandwiches.
Life is good.

That is awesome! We do the same thing. Thanks for reaching out. Blessings.

Amazing! Need to double the recipe next time!

Thank you Shane. They we're amazing! I've already been asked to make more for tommorow. Thanks for a great recipe!

This was my first time trying a vegan carrot dog recipe. I was so surprised!! Loved them! Even my carnivore teen remarked, "wow. IT's not disgusting!" High praise right there!

I've been craving a hot dog since we went WFPB 6 months ago. This is perfect! I was almost too lazy to run to the store to get liquid smoke, but I'm so glad I did and followed the recipe exactly. Thank you for such a wonderful recipe!

I made the carrot dogs today. Tasted just like a hot dog. Everyone was surprised and loved them. Have to make more tomorrow. Thanks. Love your recipes they are quick and easy

We've made them before and loved them. This is a must-have for this holiday weekend! Thank you!

Tasty but on the salty side. Any suggestions for cutting back on the salt? I followed the recipe exactly (for once)! Enjoyed them immensely. Thanks

Oh my gosh! I made these today and they were delicious! I used the exact recipe and they tasted like we were eating hotdogs! I had low expectations but this really blew my mind. Thank you so much for sharing! We will definitely be making this every time we BBQ!

Perfect BBQ this weekend. So easy to make and tastes great.

These are amazing! My meat eating husband even liked them!

Hi Shane, I'm making another batch of carrot dogs today. I love them! It's really nice to have something to eat when my husband and son want hot dogs. I broke down and had a real hot dog with them one day when it came up on the spur of the moment and these are so much better than those nasty things. And to think I used to enjoy them&gt;
Anyway, Thank You! We have enjoyed every recipe we have tried so far. So glad I found your site.

Hi, Can these be frozen after marinating but before cooking?

I had my doubts but when family was grilling dogs and brauts I said. I sticking to MY plan. They were so good! I would have never thought I was eating a carrot. My grandson who is real picky asked me next time to cook him one. Thank you for making this transition easier.

I cannot believe how good these were. I froze the marinade after letting them set about 36 hours. I will definitely do these again.

I made these yesterday in the Instant Pot, exactly per instructions and they were awesome! I left them to natural release and sit on warm for about 1.5 hours, until I was ready to grill. There was a hint of carrot flavor but not much and they smelled exactly like a smoked hot dog. They were a tad soft and that may have been because I let them natural release and sit for so long. Next time I will quick release and then let them sit. 

The only thing I wasn't clear on when making the recipe is if I should have peeled down very large carrots to be more hot dog sized (not just length, but um....girth?). 

I'm going to make these again!

I made these for 4th of July and they did not disappoint. Even my 83 year old granny liked them. 
I am actually making them again tonight so I decided to leave a comment. I made them exactly as the recipe stated but at my husband's request I'll be leaving out the maple syrup on the next go round. 
Thanks for the quick and easy recipe. I also loved that it had both IP and stove top options.

This is my new favorite recipe! I have several carrot dog recipes that I’ve tried over the last few years &amp; they were ok. Most were too salty but there was also something missing in the flavor. THIS recipe is hands down the BEST! You have nailed the flavor without being too salty. I am so impressed! I had them for dinner last night &amp; this morning I cut up some of the smaller carrot dogs &amp; put them in my breakfast baked beans. Yum! I am in carrot dog heaven! I immediately shared your recipe with 4 other friends &amp; have several more in mind. I love your website &amp; thank you so much for your dedication to healthy plant based, no oil food. I can’t wait to make more of your delicious recipes! 🙋🏼‍♀️💕

Hi Shane, I first learned about the Carrot “Hotdog” from Tabitha Brown’s video re: her recipe. She made a pecan “chili” recipe that’s delish. I found your recipe, needed measurements, yours is great. The one thing I did different was boil for 10 minutes uncovered, boil another 10 minutes covered. Put the carrot dog on a grill pan, got the grill marks. Turns out fabulous each time. Thanks Shane. Job well done sir!😀

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

Looking for a better burger? Ground mushrooms add the most incredible texture &amp; flavor to a traditional patty. Grill up an Ultimate Umami Burger tonight!

Ultimate Umami Burger

ground beef

mushrooms (we used crimini)

tbsp everything bagel seasoning

garlic

FOR THE SAUCE:

C Chili sauce

C Gojuchang paste

C brown sugar

onion

Start by chopping mushrooms (by hand or in a food processor) until they resemble the size of rice.

Pour mushroom mix over ground beef along with chopped garlic and bagel seasoning. Mix together, trying to work beef as little as possible.

Divide mixture into 4 equal portions and set in refrigerator until ready to cook.

To make the sauce, simply combine all ingredients in small saucepan and cook over medium low heat for 10-15 minutes and then allow to cool.

The burgers can be cooked either in skillet, on the stove, or on a char-grill.

Cook burgers for 4-5 minutes on one side and flip burger and cook an additional 4-5 minutes. Remove from heat and allow burger to rest for 2-3 minutes.

To build the burger place some of the sauce on the bottom of the bun, add your burger and your favorite toppings and enjoy.

Burgers are also a staple in our household. My boys love a good beef burger, although we have tried to find some veggie alternatives (like beyond beef) they aren't quite the same! I love the idea of adding mushrooms to the mince, along with that sauce I can see why this burger is a hit!

A quick and easy side dish that comes together in no more than 15 minutes! Lightly charred corn is turned into a tangy, creamy, and slightly spicy salad perfect for cookouts, backyard BBQs, or an easy weeknight dinner. Try it with grilled chicken, steak, or your favorite seafood.

Mexican Street Corn Salad (Esquites)

olive oil

corn*

greek yogurt

chili powder

cumin

garlic,

jalapeño, seeds and stem removed, thinly sliced

red onion, diced (or thinly sliced)

cilantro,

feta*, crumbled

Kosher salt and black pepper

Heat a large skillet over medium-high heat and give it a generous drizzle of olive oil. Add the corn and cook, undisturbed, for about 2 minutes, until the corn begins to lightly char and turn golden brown underneath. Continue to cook corn, tossing occasionally until corn is lightly charred all over, about 3-5 minutes longer. If using frozen corn, it may need to cook a few minutes longer. If using corn on the cob, brush the corn with oil and cook on either a grill or in a large skillet, turning occasionally until slightly charred on all sides.

Meanwhile, in a large bowl, finely grate the zest of 2 limes and squeeze in the juice (should be about 4 tablespoons). Whisk in the yogurt (or mayo), chili powder, cumin, and garlic. 

To the large bowl with the yogurt mixture add the charred corn, jalapeño, red onion, cilantro, and feta. Toss to combine. Season with salt and pepper to taste. 

Top corn salad with additional feta and cilantro just before serving to give it that extra visual pop of yummm...

There you have it! So tasty! And so easy! Serve it warm, chilled, or at room temperature.

This salad is so easy to make and it is absolutely delicious!

Sweet and tangy homemade BBQ sauce, great for use while grilling and as a condiment.

Best Kansas City Style BBQ Sauce

tomato sauce

tomato paste

apple cider vinegar

brown sugar

molasses (optional,

tsp smoked paprika

tsp cumin

hot pepper sauce (or sub 2 Tbsp worcestershire sauce)

tsp kosher salt

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

Take off the heat. Cover with a lid slightly ajar and allow steam to escape. Stir occasionally, until the sauce thickens, about 10 to 15 minutes.

Taste and adjust seasonings as desired. Enjoy immediately or let cool and store in an airtight container in the refrigerator for up to 1 week.

tsp kosher salt ((for substitutions see notes))

A mocktail idea that blends sweet and spicy using muddled strawberries and jalapeno to create an easy cocktail everyone can enjoy.

Spicy Strawberry Mockarita

strawberries (fresh,

jalapeno (thinly sliced,

grapefruit juice (freshly squeezed (about 1 fruit))

lime juice (freshly squeezed (about 2 limes))

tbsp raw honey (to taste (optional))

water

salt (optional,

Wash the fresh strawberries and limes.

Place strawberries in drink shaker or mason jar.  (see notes for blender option)

Using the back of a wooden spoon or a muddler, press and twist to crush the fruit and express the juice.

Add the jalapeno slices (except garnish) and honey, along with the lime juice, grapefruit juice, and a few pieces of ice. Cover and shake vigorously.

If you are using salt, sprinkle it on a small plate. Moisten the rim of two serving glasses, then press lightly into the salt.

Divide the shaker contents equally between them, then add ice.

Top with a splash of sparkling water.

To garnish, add a ring or two of jalapeno to the rim, or a strip poked into the ice

This savory and zesty summer side is a completely different take on fruit salad! Great for picnics, cookouts, and tailgating!

Watermelon Radish Sprout Salad

watermelon

tsp sugar

½ tsp red chili powder

lime

lime juice

kosher salt (to taste)

ground black pepper (to taste)

oz cotija cheese

cilantro leaves (lightly packed (optional, or sub parsley))

radish sprouts

Place watermelon pieces in a large bowl.

In a separate bowl, whisk olive oil, sugar, chili powder, lime zest and juice, salt, and pepper in a bowl.

Pour dressing over watermelon.

Add remaining ingredients, tossing to coat. Adjust salt and pepper as needed.

Find the best vegan picnic and potluck ideas from mini fruit tarts to pizza rolls, wraps, summer salads and loaded dips in this hand-selected collection! The recipes are easy to make and truly crowd-pleasing, just like this easy rainbow quinoa salad with an easy 3-ingredient dressing.

30+ Vegan Picnic & Potluck Ideas (Easy & Crowd-Pleasing)

quinoa, dry (170 g)

red bell pepper, chopped

baby spinach (1 oz, 30 g)

green onion, thinly sliced

avocado, diced

chickpeas, cooked & drained (330 g)

corn kernels (80 g)

almonds, slivered (55 g)

tbsp raisins

lemon

soy sauce

pepper

Cook quinoa according to the package instructions until...

Cook quinoa according to the package instructions until all of the water is absorbed.

In the meantime, whisk all of the dressing...

In the meantime, whisk all of the dressing ingredients together in a large bowl until well combined.

Wash, chop and prepare all of the other...

Wash, chop and prepare all of the other salad ingredients and place them in the bowl on top of your dressing.

Once the quinoa is cooked, fluff it with...

Once the quinoa is cooked, fluff it with a fork and set aside to cool for 10 minutes.

Put the cooked quinoa in the large bowl...

Put the cooked quinoa in the large bowl with the rest of your ingredients and mix everything with a large spoon.

Enjoy immediately or cover your bowl and place...

Enjoy immediately or cover your bowl and place it in the fridge to enjoy later.

These Sweet and Spicy Baked Beans are made from scratch, using dried beans! They&#039;re ready in about 3 hours and can be made with or without meat!

Sweet and Spicy Baked Beans 

beans

salt

unsalted butter

red bell pepper

thick-cut bacon, diced

molasses

dark brown sugar

smoked paprika

chipotle-chili powder

mustard

black pepper

Soak beans overnight.

Prior to cooking, change the water and transfer beans to a large stockpot. Top the beans off with enough water so that they are covered. Add salt to the pot and bring the beans to a boil. Cover the pot and let the beans cook for 1 full hour.

While the beans are cooking on the stove, preheat your oven to 300 degrees F and combine the sauce ingredients (listed above) together in a small bowl. Set the sauce aside until ready to use.

Drain the beans. Make sure to reserve the cooking water. There should be about 4 cups of water leftover from the beans. It's ok if it doesn't equal 4 cups exactly, you can top it off with tap water to bring it to 4 cups.

In a large dutch oven, heat the bacon grease or butter over a medium flame and add the onions, bell peppers and jalapeños. Saute them for 1-2 minutes, until the onions are clear. Add the sauce and 2 cups of the reserved water from the beans, stir and let everything simmer.

Add the drained beans to the dutch oven and stir until the beans are fully coated in sauce. Top the beans and sauce off with the remaining 2 cups of cooking water, stir one more time, and cover the dutch oven.

Transfer the dutch oven to the oven and bake for 2 hours. Stir the beans every 30-40 minutes or so.  The beans should remain moist but you can add a small amount of boiling water to keep the beans from drying out, if needed. Once the 2 hours is up, uncover the beans and bake them for another 30 minutes.

Let the beans cool slightly before serving.

This creamy pasta salad is loaded with fresh flavors from herbs, fennel, capers and more. It&#039;s the perfect side dish for picnics and cookouts!

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