By Fredrica Syren:
With summer comes lots of BBQs, and for us vegans or vegetarians there are few options to put into our hotdog buns besides fake meat franks that, quite frankly are not that appealing. The good news is that there are other, more interesting options. The best part is that they are delicious, healthier and cheaper, and contain no questionable ingredients. Add all the fun trimmings like kraut, onions, ketchup and relish, and they will be some of the most popular BBQ foods ever.
Marinated Carrots—I know this sounds like something a meat eater will joke about but, believe me, it’s amazing and fun, plus it’s both soy and gluten free. This recipe is from Fatfree vegan.
Easy and Healthy Carrot Dogs (soy-free gluten-free)
serves 4
- 4 organic carrots, cut into bun lengths with ends removed
- 1/4 cup seasoned rice vinegar or apple cider vinegar with a dash of salt
- 1/4 cup water
- 2 tablespoons coconut amino (or use tamari sauce but use unseasoned vinegar)
- 1/4 teaspoon garlic powder or 1/2 clove garlic minced
- a dash or two liquid smoke
- pepper to taste
Fill a pot about half full of water, and heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. (You want it to still have a snap when you eat it.) Run cold water over them to stop them from cooking more.
Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen.
Put the carrots into the container, and marinate at least 3 hours. They can be marinated for up to a few days. If you marinate them longer, they take on more of the vinegar flavor.
To serve, heat the carrots in a 350-degree oven or on a grill pan on a hot grill until heated through. This should take about 10 to 15 minutes. Serve them topped with spicy aioli or chili and coleslaw.
Homemade Italian Style Eggplant Dog—Okay, I have to admit this sounded a bit strange to me before I tried it but, oh my, it does really work on so many levels.
Italian-Style Eggplant Sausages Recipe from Chubby Vegetarian
- 1/4 cup olive oil
- 6 12-inch long Japanese eggplants (peeled, using a vegetable peeler)
- 1 teaspoon ground fennel (or fennel pollen)
- 1 teaspoon red pepper flakes
- 1 teaspoon rubbed sage
- 1 teaspoon Italian seasoning
- 2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 6 12-inch hoagie rolls (light and crisp like French bread)
- deli mustard
Into a large bowl, pour olive oil over the peeled eggplants, and rub it in so that all of the oil is absorbed. In a small bowl, make a spice mixture using the fennel, red pepper flakes, sage, Italian seasoning, salt, pepper, onion powder and garlic powder. Generously rub each eggplant with the spice mixture. You should use all of the spice mixture. Place eggplants in a plastic bag in the refrigerator to marinate for at least an hour or overnight.
Cook eggplants over medium heat using a cast-iron grill pan. Cook for 3 to 4 minutes per side or until well marked by the grill grates.
