CARROT DOGS [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 8 large carrots
• ¼ cup gluten-free tamari
• ¼ cup water
• ¼ cup apple cider vinegar
• 1 tsp. garlic powder
• A few dashes Liquid Smoke
• 1 Tbs. vegetable oil
• 8 gluten-free hot dog buns

Toppings:

• Mustard
• Sauerkraut
• I Heart New York Red Onion Sauce (See recipe HERE)

PREPARATION

1. Peel the carrots, cut off the ends and cut them into the shape of hot dogs that will fit your buns. Bring a pot of water to a boil and cook the carrots until they are just fork-tender, about 15 minutes. Drain them and run them under cool water to stop the cooking.
2. In an air-tight storage container, mix the tamari, water, vinegar, garlic powder and liquid smoke. Marinate the carrots in the fridge for at least 4 hours and up to 24 hours.
3. Heat the oil in a skillet over medium-high heat. Remove the carrots from the marinade and arrange them in the skillet in a single layer. Add a few spoons of the marinade and cook until the carrots begin to caramelize. Rotate them often.
4. Serve on buns with mustard, sauerkraut and red onion sauce or your favorite toppings.