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Carrot Dogs 4 Ways

by Gwenaelle Le Cochennec

Inspired by


for 6 servings

  • 1 cup
    vegetable broth (240 mL)
  • ¼ cup
    apple cider vinegar (60 mL)
  • 2 tablespoons
    soy sauce
  • 1 teaspoon
    maple syrup
  • ½ teaspoon
    liquid smoke
  • 2 teaspoons
    mustard powder
  • 1 tablespoon
  • ½ teaspoon
    ground coriander
  • ½ teaspoon
    garlic powder
  • 1 teaspoon
    ground black pepper
  • 6 carrots, washed and peeled (and boiled, if grilling)
  • 1 tablespoon
    olive oil, for grilling
  • 6 hot dog buns



  • relish
  • yellow mustard
  • ketchup
  • red onion, chopped


  • vegetarian chili
  • shredded cheddar cheese
  • fresh cilantro, chopped

Onions & Peppers

  • ¼ cup
    caramelized onions (40 g)
  • green pepper
  • fresh parsley, chopped


  • black beans
  • corn
  • salsa
  • fresh cilantro, chopped
    Calories 167
    Fat 4g
    Carbs 27g
    Fiber 3g
    Sugar 5g
    Protein 5g

Estimated values based on one serving size.



  1. In a medium bowl, combine the vegetable broth, apple cider, soy sauce, maple syrup, liquid smoke, mustard powder, paprika, ground coriander, garlic powder, and pepper.
  2. Place the carrots into a baking dish and pour the marinade on top. Let marinate for at least 30 minutes.
  3. Preheat the oven to 425°F (220˚C).
  4. If baking, cover the baking dish with aluminum foil and bake for about 40 minutes. Remove the foil and bake for another 25 minutes, until the carrots are just tender enough to be poked with a knife.
  5. If grilling, heat the olive oil on a grill pan on high heat. Add the marinated carrots to the pan and spoon a bit of the marinade over. Cook for about 2 minutes on each side, until slightly charred.
  6. Place the carrots in buns and add your desired toppings.
  7. Enjoy!