Description
A delicious new twist on vegan carrot “hot dogs.” The smoky and garlicy carrots are topped with Vietnamese Bánh Mì toppings for a tangy and spicy addition.
Ingredients
Scale
- 8 Carrots (or more if desired – Peeled)
Marinade:
- 1 Cup Apple Cider Vinger
- 2 Tbsp Liquid Aminos
- 1 Tbsp Liquid Smoke
- 3 Cloves Garlic (Minced)
- 1 Tbsp Garlic Powder
- 1 tsp Smoked Paprika
Avocado Crema:
- 1 Avocado (Skin and Pit Removed)
- 1 Lime (Juiced)
- 2 Tbsp Dairy-Free Yogurt
- ¼ tsp Red Pepper
- ¼ tsp Garlic Powder
- A Pinch of Salt
Toppings:
- Cilantro (Chopped for Garnish)
- Jalapeño (Optional Garnish)
- Quick Pickled Veggies
- Buns (Gluten-free, if needed)
Instructions
- Put a large pot on to boil. Peel and shape the carrots.
- Once the water is boiling, place the carrots carefully into the water and cook for 5-6 minutes. They should be tender yet keep their shape.
- While the carrots are boiling, mix the marinade together in a large bowl. When the carrots are done cooking, place them into the marinade and allow to marinate for 8 hours or overnight.
- At least 3 hours before serving prepare the quick pickled veggies. Refrigerate until needed.They can also be made a day in advance while prepping the carrots.
- Day of: Prepare the avocado crema. Place all of the ingredients for the crema into a bowl and use a fork or an immersion blender to purée it into a smooth cream.
- Remove the carrots from the marinade and grill them or cook them on the stove top in a frying pan or grill pan, until nicely browned or grill marks are visible.
- Place the “hot dogs” into the buns and top with drained pickled veggies, avocado crema, cilantro, and fresh jalapeño, if using. Enjoy!
- Refrigerate leftover ingredients separately for up to 5 days.
Keywords: Vegan Bánh Mì Carrot Hot Dogs
