Smoky German-Style Carrot Dogs

With Dijon Potato Salad

Carrot dogs seriously? Who the heck, thought of making a CARROT, taste just like a Hot Dog? So these aren’t supposed to resemble traditional hot dogs but rather a fun twist. Perfect when you’re feeling lazy.

Whether you’re vegan, vegetarian or none of the above, these plant-based “dogs” are magically delicious—period. This recipe makes these vegan hot dogs German-style, but feel free to doctor them up any way you like.

It’s crazy, it’s weird, it’s fat-free, it’s ridiculously good and it’s vegan!

German-Style Carrot Dogs

Nicole Kearsley

German-Style Carrot Dogs with dijon potato salad and served on toasted pretzel buns with delicious dijon mustard and a mixture of sauerkraut and sweet relish, these carrot dogs were a success!

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Main Course

Cuisine American, Vegan

Servings 2 Servings

Ingredients

  

Dijon Potato Salad

• 8 ounces Fingerling Potatoes
• 1 Shallot
• 1 stalk Celery
• 1 can Kidney Beans
• 2 packets Dijon Mustard
• 3 tablespoons Sweet Pickle Relish
• 2 teaspoons Apple Cider Vinegar
• 1 tablespoon Olive Oil Extra virgin
• 1 teaspoon Salt & Pepper To taste

Barbecue Spice Blend

• 1 teaspoon Brown Sugar
• 1 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder

Carrot Dogs

• 2 Carrots
• 2 Pretzel Hot Dog Buns
• 2 ounces sauerkraut

Instructions

 

Dijon Potato Salad

• Slice the fingerling potatoes into rounds and add to a medium saucepan. Cover them with 1-inch salted water and bring to a boil. Cook until the potatoes are fork-tender, about 8 to 10 minutes. 
  
• Peel and mince the shallot. Thinly slice the celery. Finely chop the dill fronds. Drain and rinse the kidney beans.
  
• In a large bowl, whisk together just 1 packet Dijon mustard, just 1 tbsp sweet pickle relish, apple cider vinegar, and 1 tbsp olive oil. Add half the minced shallot, sliced celery, chopped dill, kidney beans, and a pinch of salt and pepper. 
  
• Drain the potatoes and transfer to the large bowl. Toss the Dijon potato salad well and chill until you’re ready to serve.
  

Barbecue Spice Blend

• In a cup, mix together the 1 teaspoon of brown sugar, smoked paprika, chili powder, garlic powder, and onion powder

Carrot Dogs

• Place a large nonstick skillet over high heat with 2 inches water and bring to a boil. Scrub, rinse, and trim the carrots. Add the carrots to the boiling water and cook until fork-tender, about 10 to 12 minutes.
• Drain the water from the skillet and return the cooked carrots to medium heat. Add 1 tbsp vegetable oil and the barbecue spice blend. Cook, tossing occasionally until the carrots begin to char in places, about 4 to 6 minutes.
  
• Set the oven to broil on high. Slice the buns halfway through. Toast the hot dog buns until the tops are toasted, about 1 to 2 minutes.
  
• Open hot dog buns and nestle a carrot dog into each. Top with the remaining Dijon mustard, remaining shallot, sauerkraut, and remaining sweet pickle relish. Serve with the Dijon potato salad on the side.
  

Notes

FLAVOR IT UP: Garnish with your favorite hot dog toppings.

HAVE YOUR OWN CHOICE: Aside from potato salad it goes great with my vegan BBQ beans or vegan pasta salad.

DIJON MUSTARD PACKETS: 1 packet of mustard is approximately 1 tablespoon.

**SERVING: This recipe yields 28 grams of protein per serving.

Keyword plant based, vegan