Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
Unable to load
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 6 carrots
- 2tablespoons apple cider vinegar
- 2tablespoons salt-reduced soy sauce
- 2tablespoons smoked paprika
- 1teaspoons garlic powder
- 205grams sauerkraut, drained
- 1/3 cup baby dill pickles, thinly sliced
- 1/2 punnet chives, cut into 1cm lengths
- 450grams soft hot dog rolls
- 1/2 cup vegan tomato sauce
- 2tablespoons American mustard
Description
These look just like their meaty hot dog cousins, but these carrot "hot dawgs" are totally friendly to vegan eaters. Top with sauerkraut and dill pickles for a classic bite.
Instruction tip
Use-it-up tip:Add remaining sauerkraut to toasted sandwiches or wraps, potato salads and tacos.
Method
Step 1 of 4
Bring a large saucepan of water to the boil over high heat. Add carrots and reduce heat to medium. Simmer for 10 minutes or until tender. Drain and transfer carrots to a shallow dish. Combine vinegar, soy sauce, paprika and garlic powder in a small bowl. Pour over carrots and turn to coat. Chill for 2 hours, or overnight.
Step 2 of 4
Heat a greased barbecue grill on medium-high heat. Cook carrots for 1-2 minutes each side or until charred.
Step 3 of 4
Meanwhile, combine sauerkraut, half of the pickles and 3/4 of the chives in a bowl. Season with pepper.
Step 4 of 4
Cut a slit along the top of each roll. Spread with tomato sauce. Divide sauerkraut mixture among rolls. Place 1 carrot in each roll. Drizzle with tomato sauce and mustard. Sprinkle with remaining pickles and chives. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.