Smoky Carrot Dogs

Instructions

• Peel the carrots with a vegetable peeler to make them as smooth as possible, and trim them to the same length as the hot dog buns, trying to replicate the shape of frankfurters. 
• In a measuring jug place all the ingredients listed: vegetable stock, ketchup, apple cider vinegar, soy sauce, liquid smoke, smoked paprika, onion powder, garlic powder and maple syrup, whisking them well. 
• Place the peeled carrots in a shallow pot or wok, in which they can fit well horizontally and pour the marinade over them.
• Bring the flame to a medium heat until it starts to boil. Reduce the heat, cover and let the carrots simmer until fork tender, turning them from time to time to avoid sticking to the bottom of the pan.
• Remove from heat, and allow to rest. The marinade will thicken into a sauce, and stick to the carrots.
• Slice open the buns lengthwise (top) and place one carrot in each bun.
• Decorate with sauces you like, I chose mayo, mustard, ketchup and BBQ - all plant-based of course. I also added baked beans for added protein, crispy fried onion bits for the crunch, and dried parsley for a touch of green.

Enjoy with a side salad, or fries (which I omit to stay low on carbs).