Loaded Carrot Dogs

Preparation Notes

plus 30 mins marinating time

Ingredients

For the marinade:

• 175ml soy sauce
• 2 tbsp liquid smoke
• 1 tbsp cider vinegar
• 1 tbsp date syrup
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp vegetable bouillon powder
• ¼ tsp ground black pepper
• 1 tbsp vegetable oil

For the avocado salsa:

• 1 avocado, diced
• 2 salad tomatoes, deseeded and diced
• 100g canned sweetcorn, drained
• 1 tbsp chopped chives
• Salt and pepper, for seasoning

To serve:

• 4 long hot dog or sub rolls, split open
• 80g grated vegetarian or vegan cheese
• 50g sliced jalapenos
• 2-3 tbsp BBQ sauce
• 1 tbsp crispy onions

Method

1. Thinly peel the carrots. Use the peeler to create rounded shapes at both ends.
2. In a small bowl, mix all marinade ingredients together, except the oil.
3. Place the carrots in a saucepan big enough for them to lie flat in. Cover the carrots with cold water. Add half the marinade to the water and bring to the boil on a high heat. When boiling, turn the heat to medium and simmer for 15-20 minutes until the carrots are soft but still holding their shape.
4. Drain the carrots and discard the liquid. Transfer the carrots to a dish or tub.
5. Add the oil to the remaining marinade and pour over the carrots. Gently turn the carrots until coated in the marinade. Cover and refrigerate for at least 30 mins.
6. On a pre-heated BBQ or griddle pan, cook the carrots for 5-10 minutes, turning regularly.
7. Meanwhile, in a bowl, mix all salsa ingredients. Season to taste.
8. Remove the carrots from the heat. Place into the buns and generously load with toppings and salsa.
9. Serve immediately.