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Preparation time: 10 minutes
Cooking time: 20 minutes
A delicious plant-based twist on a classic favourite, these marinated carrots are grilled to perfection and loaded with vibrant toppings.
Ingredients:
- For the hotdogs:
- 8 large carrots
- 8 hot dog buns
- For the marinade:
- 2 tbsp vegetable oil
- 5 tbsp soy sauce
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp liquid smoke
- 2 tsp paprika
- For the toppings (optional):
- Crispy onions
- Spring onions
- Jalapeños
- Shredded red cabbage
- For the sauces:
- Mustard
- Ketchup
Method:
- In a shallow dish, whisk together the marinade ingredients.
- Peel the carrots and trim the ends, shaping them to resemble hot dogs.
- Steam the carrots indoors on low heat for 15 minutes until slightly softened.
- Add the steamed carrots to the marinade and leave to soak for 3 to 24 hours, turning occasionally for even flavour.
- Light your Kadai and place the Holi Grill in position.
- Remove the carrots from the marinade and place them on a Small Grill Tray with a splash of oil.
- Grill the carrots on the Kadai for about 5 minutes, turning frequently until charred and heated through.
- Lightly toast the hot dog buns on the grill.
- Serve the carrots in the toasted buns and top with mustard, ketchup, and your choice of toppings.
We used: Small Grill Tray
Recommended heat: Medium