carrot dogs w/ crunchy slaw

serves 4 | ready in 45 mins.

A plant-based and Āyurvedic take on a cookout classic, these carrot dogs are not only delicious, they will wow your entire family and fly off the grill.

Ingredients

for the carrot dogs + marinade

1 bunch of carrots
¼ cup tamari (or Braggs liquid aminos)
¼ cup apple cider vinagar
½ cup vegetable broth
3 TBS tahini
2 TBS maple syrup
1-2 tsp liquid smoke
½ tsp Dijon mustard
¾ tsp onion powder
1 clove garlic, minced (or ¼ tsp hing)
2 tsp pickle juice

for the crunchy slaw

½ head green cabbage, cored and sliced very thin (~4 cups)
¼ cup fresh fennel sliced thin (save some fronds for garnish)
1 shallot, sliced thin
1 TBS coconut sugar
½ cup veganaise (optional)
2 ½ TBS apple cider vinegar
Juice of 1 lemon
1 tsp crushed fennel seeds
Pinch of pink Himalayan salt
¼ cup fresh cilantro, chopped

Doshic Adjustments

🅥 🅟 🅚 Enjoy as is.

Process

prep ahead

Place all the ingredients for the marinade in the carafe of a blender and blend on high until well incorporated.
Peel and trim the carrots so that they are similar in size to a traditional hot dog length. In a pot large enough to hold the amount of carrots you are cooking add the carrots and enough water to cover the tops. Bring to a boil, cooking only long enough for the carrots to be barely fork-tender, 10-12 mins.
Once the carrots are done, drain and rinse them with cold water to stop the cooking process. Place the carrots in a large ziplock bag and cover with the marinade. Allow to marinate for at least four hours, or even overnight. Honestly, you can make them several days ahead of time, as well.

day of

Bring a large pot of water to a boil on the stove over high heat. Once boiling, add the sliced cabbage and fennel to the pot. Blanch for 1-2 minutes or until the cabbage and fennel soften a bit. Drain, run cold water over the vegetables, and set aside.
In a large mixing bowl combine the coconut sugar, apple cider vinegar, lemon juice, crushed fennel seed, and salt. Taste and adjust the seasoning as needed. We are looking for BIG flavor here!
Next, add the drained cabbage and fennel along with the sliced shallot and fresh cilantro to the bowl and mix well. If using the veganise, add and mix well.
Grill the marinated carrots just as you would any other quick-cooking type of veggie dog - just long enough to add grill marks and char preference. If you prefer not to grill, you can simply warm your carrot dogs in a skillet until hot.

to serve

Add your carrot dog to a bun, top with summer slaw, and any other condiments you love and enjoy!