When I was a kid my parents would stop by a street hot dog cart that parked close to our church every Sunday and that was our after mass meal!
I grew up in Bogota, Colombia where street hot dogs carts are a thing. Colombian Hot dogs are quite a sight to admire. See, we get super creative with them. We top hot dogs with crushed potato chips, 'salsa rosada' a traditional pink sauce made from mixing ketchup and mayonnaise, pineapple sauce, coleslaw and even quail eggs! I don't eat soy or recommend anyone to but when I heard of carrot dogs I immediately baked some carrots and tried recreating my childhood memories and it worked!
Being a vegan and a vegetarian is so easy! You just have to see the world with compassion and get creative when you cook!
Here's my recipe, hope you enjoy it!
- 6 Thin carrots, ends trimmed and peeled
- 1 tbs coriander powder
- 2 tbs Coconut aminos
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbs olive oil
- 6 Hot dog buns
- toppings: Cashew mayo, mustard, relish, pickles, and every vegan topping you can think of!
Preheat the oven at 350'
Whisk the spices with the coconut aminos and oil in a bowl.
Place the carrots in a baking dish and drizzle them with the marinate.
Bake the carrots for 40 minutes or until they are soft.
Place the carrots in the bread buns and top them with everything you like!