• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Vigilante
  • About
  • Recipes
  • Blog
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Blog
  • Contact
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Recipes

    Best Grilled Carrot Dogs 4 Ways

    Published: Jul 30, 2016 · Modified: May 19, 2022 by Deborah · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These Grilled Carrot Dogs can be made 4 different ways and are marinated in a spicy, smoky sauce and then tossed on the grill for a very unusual summer barbecue recipe. Dress each carrot hotdog with a different topping combination and come back for seconds for your favorite! 

    four carrot dogs on a slate table with different toppings
    Carrot vegan hot dogs with assorted toppings.

    What words popped into your mind when you heard the words “carrot dogs?” If you’re like me, something that you may not want your kids repeating. But let’s face it, this is a vegan recipe blog and for you to be reading my posts means you at least trust me a little with your palate and hopefully know by now I would never lead you astray. Still not convinced? Let me keep trying.

    Summer is a great time to barbecue and vegans and non-vegans alike will appreciate the simplicity of these naturally vegan carrot dogs. Just marinate them for a couple of hours and toss them on the grill and you’ll have a delicious meal you’re whole family will enjoy, even the hot dog lovers in the crowd. And if you like summer barbecue recipes and sides, try my Grilled Portobello Mushroom Burger with Smokey Chipotle Sauce, my Mesquite Grilled Corn on the Cob, my Creamy Vegan Potato Salad with Lemon and Fresh Dill and my Watermelon Agua Fresca with Mint and No Sugar. 

    How to Make Grilled Carrot Dogs

    The key to grilling perfect carrot dogs is to:

    1. Rinse and peel your carrots.
    2. Par-boil them in a medium saucepan for about 7-8 minutes prior to putting them on the barbecue.
    3. Marinate them in the marinade recipe found below after par-boiling for 2-4 hours. That way you don’t have to stand over a hot grill for too long, especially if it’s hot outside.
    4. Barbecue directly on the grill not to close to the coals. You don’t want them to burn.
    5. Remove from grill. Load each carrot hotdog into a bun and top with the following toppings, depending upon which carrot dog version you prefer.

    Toppings for the 4 Different Types of Carrot Dogs

    Just remember, it’s the condiments that really make the hot dog so try and be versatile when it comes to adding them. The toppings in the main photograph come in four different styles as follows:

    • South of the Border Dog –  add sliced jalapeno, guacamole, red onion & cilantro.
    • Americana Dog – ketchup, mustard, relish, red onion.
    • Cabbage Dog – Creamy Garlic Thyme Purple Cabbage Slaw  or any store-bought purple cabbage, cilantro and vegan mayo.
    • Avocado Dog – sliced avocado, tomato and cilantro.

    What to Serve With Carrot Dogs

    My carrot dogs would be extra-delicious served with my tasty:

    • Vegan Creamy Dill & Lemon Potato Salad 
    • Creamy Garlic Thyme Purple Cabbage Slaw 
    • Mesquite Grilled Corn on the Cob
    • 10-Minute Mango and Sweet Corn Salsa
    four carrot dogs on a slate table with different toppings

    Carrot Dogs 4 Ways

    A tasty vegan alternative to traditional hot dogs, these Grilled Carrot Dogs are naturally low in calories and good for you too and can be made using 4 different topping combinations!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Mexican
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6 hot dogs
    Author: Deborah

    Ingredients

    For the Marinade

    • ½ cup apple cider vinegar
    • 1 tablespoon sesame oil
    • 2 tablespoon coconut aminos
    • 1 teaspoon liquid smoke
    • 1 tablespoon pure maple syrup Grade A
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder

    For the Carrot Dogs

    • 6 large carrots peeled with both ends trimmed
    • 6 100% whole wheat hot dog buns

    South of the Border Carrot Dogs Toppings

    • 1 jalapeño sliced
    • 0.5 cup prepared guacamole or mashed avocado
    • 0.25 cup red onion chopped
    • 2 tablespoon fresh cilantro coarsely chopped

    For the American Carrot Dogs Toppings

    • 1 tablespoon ketchup
    • 1 tablespoon mustard
    • 1 tablespoon pickle relish
    • 2 tablespoon red onion

    For the Cabbage Carrot Dogs Toppings

    • 1 cup Creamy Purple Thyme Cabbage Slaw or store-bought purple cabbage
    • 2 tablespoon cilantro coarsely chopped
    • 2 tablespoon vegan mayonnaise

    For the Avocado Carrot Dogs Toppings

    • 1 avocado seeded and sliced
    • 1 tomato chopped or sliced
    • 2 tbsp vegan mayonnaise

    Instructions

    For the Marinade

    • Par-boil peeled and trimmed carrots in a pan of water for 7 to 8 minutes. Carrots should be semi-tender but should not fall apart when you stick them with a fork.
    • Whisk together vinegar, coconut aminos, liquid smoke, maple syrup, sesame oil and spices in a bowl. Pour into large zip lock bag. Add carrots and swish around allowing to marinate for 2-4 hours (or less if you don’t have time to wait).

    For the Hot Dogs

    • Light barbecue grill. Once coals are ready, remove carrots from marinade and place them on grill. Grill for about 10 minutes turning at least once. Be careful not to burn.
    • Place carrots in hot dog buns. Adorn with your favorite topping combination and enjoy.

    Notes

    https://nutrifox.com/embed.js
    Tried this Recipe? Pin it for Later!Mention @VeganVigilanteBlog or tag #VeganVigilanteBlog!
    « Chewy Coconut Chocolate Chip Cookies
    Pear, Pecan and Portobello Mushroom Salad »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to My Online Vegan Kitchen!

    Deborah Leader

    Hi, I'm Deborah, a registered nurse by profession and the creative voice, home chef and photographer behind Vegan Vigilante. Welcome to my ethical & sustainable online vegan kitchen! Here you'll find delicious vegan and gluten-free recipes that taste delicious and help to improve your health and wellness.

    banner showing where my blog has been featured in

    walk to prevent suicide banner
    Join Me on a Walk to Prevent Suicide

    Become a Vegan Vigilante VIP

    Subscribe now and get the latest updates on new recipes, guides, tips and giveaways.

    Thank you for subscribing.

    How to Make Pecan-Crusted French Toast

    Today’s Most Popular Posts

    stack of vegan lemon blueberry muffins with streusel topping on a white plate

    Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)

    Thai drunken noodles recipe in a wok on top of a gray table

    Vegan Thai Drunken Noodles Recipe | Pad Kee Mao

    vegan garlic naan on a wooden table

    Easy Vegan Naan No Yeast No Yogurt + Video

    cilantro lime rice in a colorful bowl on a gray table

    How to Make Cilantro Lime Rice in a Rice Cooker + Video

    Mango and Corn salsa in a white bowl on a blue and white table cloth

    10-Minute Mango and Sweet Corn Salsa

    Beet Tartare

    Vegan Beet Tartare with Garlic Tofu Chèvre

    Gluten-Free

    2 glasses of red drink sitting on a marble table garnished with watermelon wedges

    Easy Watermelon Agua Fresca Recipe with Mint (No Sugar)

    Thai drunken noodles recipe in a wok on top of a gray table

    Vegan Thai Drunken Noodles Recipe | Pad Kee Mao

    closeup of forbidden rice in a white bowl on a silver platter

    Amazing Rainbow Forbidden Rice Recipe (V, GF)

    Easy Indian Butter Chickpeas

    person dipping vegan cauliflower bites into dill ranch dressing

    Crispy Vegan Cauliflower Bites (GF Option)

    Vegan Parmesan

    4-Ingredient Vegan Parmesan Cheese Recipe

    Start Your Day

    stack of vegan lemon blueberry muffins with streusel topping on a white plate

    Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)

    To Die For Vegan Pumpkin Pancakes with Cardamom Spice

    vegan French toast on a black plate sitting on a white table

    Easy Vegan French Toast Recipe w/ Pecan Crust

    vegan avocado toast with roasted tomatoes and sunflower seeds on a table

    Easy Vegan Avocado Toast

    person using honey wand to drip maple syrup over vegan granola

    Crunchy Vegan Granola You Can Make Gluten-Free

    a bowl of oatmeal topped with sweet potatoes, bananas, pecans and coconut cream

    Sweet Potato Oatmeal w/ Coconut Whipped Cream + Video

    It’s Grillin’ Time

    Mango and Corn salsa in a white bowl on a blue and white table cloth

    10-Minute Mango and Sweet Corn Salsa

    four carrot dogs on a slate table with different toppings

    Best Grilled Carrot Dogs 4 Ways

    Vegan Potato Salad

    Easy Vegan Potato Salad with Lemon and Fresh Dill

    Portabello Mushroom Burger

    Grilled Portobello Mushroom Burger w/ Smoky Chipotle Sauce

    Vegetable Kabobs

    Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce

    Purple Cabbage Slaw

    Creamy Garlic Thyme Purple Cabbage Slaw

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign Up Now!

    Contact

    • Contact
    • Work With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Vigilante on the Foodie Pro Theme