Grilled Smoky Carrot Dogs with Artichoke Salad

carrotDOGSGrilled Smoky Carrot Dogs with Artichoke Salad

Serving Size

Serves 12 people


12 med. carrots, washed, peeled

12 vegan hot dog buns

4-5 large lettuce leafs

For the marinade:

3 Tablespoons low sodium soy sauce (or 4 Tablespoons Coconut Aminos for even lower sodium version)

2 Tablespoons olive oil

2 Tablespoons ketchup

1 Tablespoon coconut sugar

1 Tablespoon apple cider vinegar

1 garlic clove, minced

2 teaspoons vegan liquid smoke

1 teaspoons dried basil (or 1 Tablespoon fresh, minced)

¾ cup water

For the creamy bean salad:

Two 15.5 oz garbanzo beans cans

12 marinated artichoke hearts

8 Vlasic Kosher Dill Baby Wholes pickles, sliced very thin (or 4 any of your favorite medium pickles)

3 Tablespoons olive oil

1 Tablespoon apple cider vinegar

Pinch black pepper


Boil or steam the carrots until soft but not too mushy. Allow them to cool down.

Mix all ingredients for the marinade in a bowl, and pour into a plastic Ziploc bag. Gently add carrots.

Place into the refrigerator overnight or for at least 4 hours.

In a food processor, combine chickpeas, artichokes, oil, vinegar, and black pepper. Gently chop and mix in the pickles

Don’t chop the salad too much!

Place the salad into a storage container, and refrigerate.

Next day simply grill the carrot dogs until they have nice dark grill marks(or fry on a regular non stick pan)!

Serve on buns with the creamy bean salad, and some lettuce.


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