Oct 03, 2013

Carrot Dogs + 100% Spelt Buns

I’ve seen these carrot hot dogs before and thought they looked like so much fun that I had to make some.

Do they taste like hot dogs? Yes! It is uncanny. They’re super yummy with some traditional hot dog toppings, I thought they were FAB. And they sure are healthier than the store-bought vegan dogs made from soy protein and a bunch of other crap that I don’t particularly want to put in my body. I’ve said it before but one more time for the record: Just because it’s vegan, doesn’t mean it’s healthy!

I kept on waiting to find whole grain hot dog buns. Searching and searching… they are hard to come by. I finally decided to just make my own using whole grain spelt. Spelt isn’t gluten-free, however many people who aren’t gluten-intolerant but are sensitive to wheat (me) find it to be a good occasional substitute.

To make the carrot dogs, simply cut the carrots into the length of a usual hot dog, then using a veggie peeler, shape each end so it’s rounded. Then par boil them until a fork can pierce the carrot easily but not all the way to the center (about 10-15 minutes). Remove them from the water, pat them dry and soak in the marinade overnight. Then bake or grill until tender and top with your favorite condiments!

marinade ingredients:

  • ½ cup tamari or other low sodium soy sauce
  • ¼ cup maple syrup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp liquid smoke
TIP: use a quart sized mason jar to marinate the carrots, standing them on end. This way they will be evenly submerged. The jar will fit about 10 carrots.
For the buns:

Ingredients:

  • 2-2¼ cups whole spelt flour
  • 1 cup unsweetened soy milk or other non-dairy milk
  • 1 TBS date or coconut sugar
  • 1 TBS cold-pressed vegetable oil
  • 1 packet yeast
  • pinch of salt (optional)

Directions:

  1. Warm the milk with the sugar over a low heat until just barely warm.
  2. Pour into a large bowl with the yeast. Stir well.
  3. Let sit for a couple of minutes then add the oil and the salt, if using.
  4. Stir in the flour, a little at a time, until you have a nice, pliable dough.
  5. Turn the dough out onto a clean surface and knead for a few minutes, adding a bit more flour if it’s still sticky in spots.
  6. Shape the dough into a ball and place it in a bowl with a smidgen of oil to coat it.
  7. Cover with a dish cloth and set in a warm place, away from drafts, to rise for about 30 minutes.
  8. Punch the dough down and knead it a few more times, divide into 6 equal portions and shape into buns.
  9. Place them on a cookie sheet and cover with a dish towel to let rise again for another 20-30 minutes.
  10. Preheat the oven to 350° F.
  11. Bake for 30 minutes, until slightly golden.

Makes 6 buns. Enjoy!

Healthy trails,

15 responses to “Carrot Dogs + 100% Spelt Buns”

  1. Diane says:

    I love, love, love carrot dogs! With the marinade, I make them in the pressure cooker (2-3 minutes), then let them sit in the frig overnight. Next day, they've soaked up the goodness, then I dress the dogs as I like them. YUM! Looking forward to trying the buns. I love spelt. Mum is a diabetic and spelt doesn't seem to mess with her sugar levels. So we eat spelt spaghetti noodles, spelt grains in soups, spelt flour, etc. Good stuff!

  2. Helyn says:

    Oh wow, Diane! GREAT tip on the carrot dogs! Thank you!!! Will try this for sure. I need a pressure cooker… is it too early to ask Santa?

  3. Elissarward says:

    Highly Highly recommend the Instant pot. I LOVE mine. Got it last year for Chanukah. I use it for pressure cooking, slow cooking, and rice. It is stainless steel and easy to clean. Also can brown/saute before following through on the recipe for soups, etc. Amazing! It also has a timer.

  4. Helyn says:

    I'll have to check that out. Thanks!

  5. Elissarward says:

    Love the Instant Pot. It is an electric pressure cooker that also doubles as a slow cooker and rice cooker. It also sautes in its stainless steel insert do you do not need an extra pan. It is truly AMAZING!

  6. I love it! I've never thought of using a carrot as a hot dog. Genius!

  7. Helyn says:

    Thanks Jan-Marie, though I can't take credit for the idea! Next time I'm going to use Diane's method (above)… 🙂

  8. Anonymous says:

    What a GREAT idea! Carrot dogs! Love your blog, Helyn. I have the Instant Pot and highly recommend it, too. Everyone I know who has one also says the same. It's electric and a snap to use. It takes about 3 minutes to steam greens! Just ask Chef AJ.

  9. Helyn says:

    Thanks for the feedback! Yup, I got me an Instant Pot! Finally. I'm still learning…. mostly just using it for beans. They are tricky for me! Can't seem to get a consistent result and I'm never sure how long to soak them and how that soaking time affects the timing etc. I wish there were a site where I could find out about this! The manual isn't so helpful. I have made AJ's 1-minute quinoa many times in there. What a snap that one is! :))

  10. Hi Helyn, You maybe have seen this, but incase you have not – Hip Pressure cooking has a bean chart!
    http://www.hippressurecooking.com/pressure-cooking-times/

    I've cooked my unsoaked Black Beans 4 min manuel, worked like a charm.
    Cheers, Twylah

  11. Helyn says:

    This is great! Thanks Twylah!

  12. Oh and BTW this is an awesome idea, thanks for posting – with all the vegan food blogs I follow I've not come across carrots as hotdogs! I'm super excited about this idea.

  13. Helyn says:

    Thanks for the feedback. Hope you enjoy them!!

  14. Jo-Anne says:

    I’ve been searching for a recipe for WFPB dog buns and, making this today! Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *