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In The Marley Kitchen: Vegan Carrot "Hot Dogs"

INGREDIENTS -4 large carrots, peeled, with the ends cut off (I cut mine to the size of the hot dog bun) -1/2 cup Bragg’s Liquid Aminos or soy sauce -1/2 cup water -2 Tbs seasoned rice vinegar -2 Tbs sesame oil -1 Tbs apple cider vinegar -dash liquid smoke -2 cloves garlic, minced -1/2 tsp dried ginger -1/2 tsp black pepper -1/4 tsp granulated onion powder -olive oil cooking spray -4 whole wheat hot dog buns -desired hot dog toppings

DIRECTIONS -Boil carrots for approximately 6 to 8 minutes, or until fork tender but not mushy. After removing the carrots from the boiling water, run them under cold water to stop the cooking process.

-While the carrots are cooking, whisk together the Bragg’s, water, vinegars, sesame oil, liquid smoke, garlic, and seasonings.

-Combine the carrots and the marinade in a zipper gallon-size bag (I actually used two in case of a leak), or in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.

-To cook the carrots, spray a medium skillet with olive oil cooking spray. Turn the heat to medium and place the carrots and about 1/2 cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes, or until warm. The carrots get a nice crispy and seasoned coating on them from the marinade. This also helps give the “hot dogs” a more brown/tan color than their original orange color.

-Serve your carrot “hot dogs” in a bun and top them with your favorite hot dog toppings.

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