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!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American, Vegan
Servings 2 Servings


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


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.


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
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