Whole Wheat Buns & Carrot Hot Dogs Recipe

I have decided to share this recipe here because it is a shocking thing to hear "I made hotdogs out of carrots" from someone. That someone could be you now, and you could mean it when you say they are absolutely delicious and vegan!

I am going to share 2 recipes with you today. Both the bun and the carrot hot dog.

These whole wheat buns are vegan and can be made into dinner rolls, hamburger buns, large sandwich buns, or hot dogs buns. It all depends on how you shape them.

When I say "carrot hot dogs" I mean a carrot becomes a glorious hotdog without being processed to mush and altered in a bunch of ways. A carrot in its almost raw form!

I haven't had a meat hot dog in years, but I am confident that these carrot hot dogs satisfy without the carcinogens of unknown processed meats.

Together the carrot hot dogs squished between a whole wheat bun with all the fixings will be your next ball game food, kids night dinner, or just a reminiscent chili dog kind of night.

I personally enjoy the combinations;

ketchup, veganaise, pickles

vegan leftover chili, vegan cheddar

pickled onions, veganaise, and sriracha

But anyway that you enjoy a hotdog, you can now enjoy a carrot dog the exact same.

Recipe for carrot hot dogs:

Ingredients

6 large carrots

2 tbsp rice vinegar

2 tbsp apple cider vinegar

¼ cup water

2 tbsp sesame oil

¼ cup soy sauce

1 tsp garlic powder

1 tsp onion powder

½ tsp ginger powder

1 tsp paprika

½ tsp black pepper

Directions

1. Clean, peel, and whittle carrots to desired hot dog like shape.

2. Boil large pot of water. Enough water to cover the carrots.

3. Boil carrots for 7 or 8 minutes, or until barely fork tender. You do not want them falling apart because they are too soft.

4. In a small bowl whisk together all the ingredients and set aside.

5. Drain and rinse carrots in cool water. Drain carrots and add to a large freezer zip lock bag along with the sauce made above.

6. Let marinate overnight or at least 4 hours. The longer the better.

To Cook

1. Warm a frying pan and add oil of choice (I use avocado oil).

2. Line the carrots up in the pan whether you can fit many or a few, don’t over crowd them.

3. Cook for a minute or two here, then flip them and spoon extra marinade on top of the carrots.

4. Let that cook off, then roll the carrots again and let sautee another couple minutes.

5. Place in a bun with toppings and enjoy warm.

Recipe for buns:

Ingredients

3-3½ cups whole wheat flour

2 tsp active dry yeast

1 tbsp coconut sugar (or any sweetener)

1 cup warm water

½ cup non dairy milk

1 tbsp tahini or nut butter

1 tsp salt

Optional- vegan butter

Instructions

1. In a measuring cup or small bowl mix together 1 tbsp of coconut sugar and ½ cup of warm water. Then sprinkle the 2 tsp of active dry yeast on top and let sit for 5-10 minutes depending on the temperature. Until the yeast has bloomed.

2. In a large mixing bowl whisk together 1/2 cup warm water, tahini, and non dairy milk until uniform.

3. Add in the yeast mixture, then fold in the flour. It is best to mix it in by the cup, I find I need a little more flour sometimes.

4. Knead the dough until it is uniform, bounces to the touch, and not too tacky. I like to knead for at least 8 minutes. You can get away with 5.

5. Lightly oil a medium mixing bowl, cover with a damp warm kitchen towel and place in a warm dark area such as the oven, on top of the fridge, or in the furnace room.

6. Allow to rise until doubled in size, about 1 ½ hours. Allowing extra time to rise and soften since we are using whole wheat flour (if using white flour then an hour will do.)

Second Rise

1. After the dough has risen, lightly flour a surface and flip the dough out on top of it.

2. If you have a kitchen scale, break your dough into 6 equally weighing pieces (dough weight divided by 6)

3. If you do not have a kitchen scale like me, then, I find rolling the dough into a long even cylinder and cutting it like sushi into 6 gives me relatively evenly distributed pieces.

4. Shape each dough ball into a long tall cylinder like a hot dog.

5. They will flatten slightly while rising, and rise out to the sides, to avoid this try and roll a taller cylinder.

6. Place these on the baking sheet you will be using to bake them, and allow to rise another 30 minutes.

Note: You can make the hot dog buns into hamburger buns by dividing the dough into 6 pieces, leaving them as round balls to rise for the second time.

To Bake

1. Preheat the oven to 350 degree Fahrenheit.

2. Gently brush each bun with melted vegan butter or non dairy milk if you would like.

3. Bake for 18-20 minutes. Until the buns have a golden crusty look.

4. Allow to cool for at least 10 minutes.

I hope that you enjoy these as much as my fiance and I did, if you made these or have any questions feel free to comment or reach out.

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