A smoky, plant-based twist on the classic hotdog.

These veggie hotdogs are marinated in smoky-sweet flavours, grilled until lightly charred, and served in toasted buns with colourful toppings. A creative twist on the classic barbecue favourite, this recipe delivers all the nostalgia and satisfaction of a hotdog, minus the meat. Perfect for summer gatherings or meat-free feasts cooked over live fire.

Grilling

Grill Main Vegetarian

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

MARINATE THE CARROTS

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.

GRILL THE CARROTS

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.

TOAST AND ASSEMBLE

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.

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Created By
Tula Mckinnon

Head of Marketing

With a deep passion for the Kadai brand, Tula brings her love of cooking, travel, and storytelling to life, creating flavourful recipes and sharing articles from her time in India.