Mexican Carrot Dogs with Chunky Salsa Verde

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The ultimate plant-based hot dog! Mexican carrot dogs with chunky salsa verde are a fun summer bbq must! Gluten-free and vegan, this healthy meatless recipe will have your taste buds fooled and your body thanking you!




  1. Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5-8 minutes until just fork tender. Remove and allow to cool.
  2. In a large plastic bag, combine all the marinade ingredients. Then place the boiled carrots in and refrigerate for 3-4 hours.
  3. Meanwhile, prep the salsa but roughly chopping all ingredients and then pulsing it all together in a food processor. Keep it chunky!
  4. Once the carrots have marinated, heat a grill pan over medium high heat, on the stove. Grill your carrots for 10 minutes, rotating every few minutes to get grill marks on all sides as best you can.
  5. Serve the grilled carrots on a gluten-free hot dog bun and top with salsa, lettuce, ketchup, anything else you'd like!