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!
What? Yes, yes I did! The ever trendy carrot dog! For the longest time, longer than I can even remember, I’ve wanted to make the “carrot dog”. Even when I still ate beef, back in the day, I never liked hot dogs (I mean really…what is a hot dog? Is it even cow in the first place? YUCK!) Now if you’re shaking you head thinking carrot dogs sound gross, just hold up. You are in for a very tasty surprise!
How could a carrot possibly pass for a hot dog? Well, just the same way as cauliflower rice can pass for rice. We all know it’s completely different, but that doesn’t mean it isn’t a tasty fun alternative! I wholeheartedly believe carrot dogs are the definition of fun food! Carrot are one of those jack of all trades food. It can make mac and cheese, killer waffles, and of course take on the role of a hot diggidy dog!
Not only is this recipe prepping you for summer bbqs ans cook-outs, but I made it Mexican style for a little Cinco de Mayo fun! Forget the tacos and quesadillas, carrot dogs are where it’s at! I’ve paired these dogs with a refreshing, not so spicy, chunky salsa verde. This salsa included green chiles, tomatillos, chayote squash, green bell pepper and a few other extra spices. The salsa is so good I think I’ll be making it alone as is for topping on any dish!
Y’all do remember I love salsa verde, right? Well this was my first homemade version and new favorite. When this whole dish is assembled, it just looks and smells like summer. That salsa really does it! Plus, you grill the carrots after marinating and all is right in the world. I didn’t even have to worry about having gas in the big outdoor grill for these. I used my trusty dusty grill pan (in love! You should buy one!) They come in handy for those chilly winter months or, if you’re like me, and you grill runs out of gas or won;t light 7 out of 10 times!
Enough blabbing! Are you ready for some summer Mexican food fun? You think carrot dogs will ever surpass the almighty veggie burger? Probably not….but who know! I’ll never diss the dog (even though I just made a new freeze batch of veggie burgers over the weekend…opps!)
Mexican Carrot Dogs with Chunky Salsa Verde
- 4 Large Whole Carrots
- ½ Cup Raw Apple Cider Vinegar
- ¼ Cup Coconut Aminos
- 3 Tsp Liquid Smoke (I used hickoy flavor)
- 2 Tsp Dijon Mustard
- 1 Tsp Minced Garlic
- 1 Tsp Onion Powder
- 1 TB Chili Powder
- 1 Tsp Smoked Paprika
- Salsa Verde:
- ½ Cup Mild Diced Roasted Green Chiles
- 3 Large Tomatillos (chopped)
- 1 Chayote Squash (chopped)
- 1 Small Green Bell Pepper (chopped)
- 1 Large Shallot (chopped)
- 2 TB Fresh Cilantro (chopped)
- 1 Tsp Minced Garlic
- 4 Gluten-Free Hot Dog Buns
- Romaine Lettuce
- 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.
- In a large plastic bag, combine all the marinade ingredients. Then place the boiled carrots in and refrigerate for 3-4 hours.
- Meanwhile, prep the salsa but roughly chopping all ingredients and then pulsing it all together in a food processor. Keep it chunky!
- 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.
- Serve the grilled carrots on a gluten-free hot dog bun and top with salsa, lettuce, ketchup, anything else you'd like!
Still think I’m crazy? No no, these are delicious! They will turn carrot haters AND hot dog haters into total lovers! I was already a die-hard carrot lover, but now I’m a “hot dog” lover too 😉 And if you’re in need of a full on Cinco de Mayo menu, I’ve teamed up with some food blogger friends and we put together a HUGE 34 recipe idea collection for you to choose from! Happy Mexican eating!
Margarita Granita by Feast + West – Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen – Poblano & Mushroom Tosadas by The Mexitalian – Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food – Street Corn-style Roasted Potatoes by A Little Gathering – Pork & Black Bean Stew by think fruitful – Tequila Lime Tart by Love & Flour – Crispy Fish Tacos with Cajun Mayo by Winstead Wandering – Strawberry Watermelon Agua Fresca by A Savory Feast – Shredded Chicken Gorditas by Loves Food, Loves to Eat – Carne Asada Fries by Tornadough Alli – Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine – Raspberry Lime Rickey Margaritas by Feed Me Phoebe – Slow Cooked Carnitas Style Chicken by Simple and Savory – Chicken Fajita Sandwich by Brunch-n-Bites – Cantaloupe Mint Margaritas by The Speckled Palate – Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen – Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow – Roasted Veggie Salsa by Living Well Kitchen – Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME! – Blackberry Mint Agua Fresca by the Grant life – Nightshade Free Southwest Salad by I Say Nomato – Southwestern Orzo salad by Family Food on the Table – Watermelon Mint Margarita by Gold & Bloom – Mix-Your-Own Guac Bar by Hey There Sunshine – Blood Orange Margaritas by Glisten and Grace – Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home – Traditional Homemade Flour Tortillas by Sustaining the Powers – Slow Cooker Red Chicken Enchiladas by Sustaining the Powers – Sizzling Texas Fajitas by Sustaining the Powers – Margerita Poke Cake by Pink Cake Plate – Cheesy Southwest Egg Rolls by Pink Cake Plate – Mojito Cupcakes by The Rustic Willow – Margarita Shrimp Tacos by Macheesmo – Pineapple Cilantro Salsa by Feast + West – One Pot Taco Soup by A Joyfully Mad Kitchen – Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me – Slow Cooker Chipotle Turkey Tacos by Two Places and Once – Margarita Bar by Mixplorology
So tell me:
+ Burgers or Dog? I think I still have to go with the burger. They are just such an easy freezer-stash lazy meal!
+ Do you actually plan to eat Mexican food on Cinco de Mayo? Never intentionally, no.
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