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🍽️ Vegan Carrot Hot Dogs

320 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut off the green leafy tops of the carrots about 2 centimeters above the end.
  2. 2. Peel the 4 large carrots.
  3. 3. Mix soy sauce, 1 tablespoon of balsamic vinegar, beet syrup, thyme, paprika powder, and salt in a bowl.
  4. 4. Add the peeled carrots to the marinade and toss them until they are well coated.
  5. 5. Halve the onions and peel them.
  6. 6. Cut the peeled onions into wedges.
  7. 7. Slice the gherkins.
  8. 8. Heat 1 tablespoon of oil in a frying pan over high heat.
  9. 9. Remove the carrots from the marinade.
  10. 10. Fry the carrots for about 2 minutes in the hot pan.
  11. 11. Deglaze the carrots with the remaining marinade and 250 milliliters of water.
  12. 12. Let everything simmer covered over medium heat for about 20 minutes until tender.
  13. 13. Heat 1 tablespoon of oil in a pot over high heat.
  14. 14. Fry the onion wedges for about 4 minutes.
  15. 15. Sprinkle the onions with sugar.
  16. 16. Let the sugar caramelize for about 2 minutes.
  17. 17. Deglaze the onions with 4 tablespoons of balsamic vinegar.
  18. 18. Cook the onions over medium heat for about 5 minutes.
  19. 19. Season the onions with salt.
  20. 20. Stir the jam into the onions.
  21. 21. Divide the baguette into 4 equal pieces.
  22. 22. Slice the baguette pieces lengthwise.
  23. 23. Wash the radicchio and shake it dry.
  24. 24. Cut off the hard core at the bottom of the radicchio.
  25. 25. Separate the radicchio leaves individually.
  26. 26. Spread mustard on the baguette halves.
  27. 27. Top each baguette piece with 2 leaves of radicchio.
  28. 28. Place 1 cooked carrot on the radicchio.
  29. 29. Distribute the gherkins on the hot dogs.
  30. 30. Add the onion jam on top.
  31. 31. Serve the vegan carrot hot dogs warm.

Nutrition per serving