If anyone had ever told me that a carrot could taste like a hot dog before I tried these, I would have told them they were crazy! Throw one of these in a bun, add ketchup and mustard, and you have yourself a seriously delicious vegan hot dog. I had this for dinner last night and I felt like a kid again. YUM!
I also have some exciting news for you! My amazing acupuncturist, Phyllis Kung, of PK Acupuncture and Wellness
and I are teaming up to bring some awesome nutrition info into your life! She is extremely knowledgeable about how foods play a huge role in healing and regulating the body as well as how they fit into Traditional Chinese Medicine (TCM). Here are some cool facts about carrots according to TCM:
- Their sweet taste makes them both nourishing and neutral, meaning they are good for all body types
- They support spleen and stomach function
- They are alkaline-forming, which supports detoxification of intestines, stomach, and spleen
- Due to their high Vitamin A and silicon content, they are great anti-inflammatories for skin conditions (such as acne and skin lesions like chicken pox and measles) and mucous membrane conditions (such as digestive, respiratory, and urinary tract infections)
Cost per serving: $0.23
Calories per serving: 25
Equipment you’ll need: stock pot, large container with tight lid
This recipe was adapted from the Fat Free Vegan’s website. Find the original recipe.
Ingredients: (makes 4 hot dogs)
4 carrots (remove ends and cut into length of bun)
1/4 cup apple cider vinegar
1/4 cup water
2 Tbsp Bragg’s liquid aminos (soy sauce will work, too)
1/4 tsp garlic powder
2 dashes liquid smoke
1. Fill pot halfway with water and bring to a boil. Add carrots and reduce to medium heat. Cook for about 10 minutes (until you can pierce through it with a fork).
2. Combine apple cider vinegar, water, Bragg’s liquid aminos, garlic powder, and liquid smoke in a container large enough to hold the carrots to create the marinade.
3. Once carrots have cooled, place them in container with marinade and let them marinate overnight.
4. The next day, warm them up and enjoy!
About The Author:
Annie is a holistic
health coach and PhD student in Nutrition at the University of Texas at Austin. She is passionate about helping others heal themselves through the power of nutrition and achieve their health and wellness goals! In her spare time, she loves cooking, playing with her dog, and sharing healthy, vegan, budget-friendly recipes on her blog
. You can also find her on Facebook
, and Twitter
The information on this website is designed for educational and/or entertainment purposes only. The information provided is not intended to be a substitute for informed medical advice or care. Please consult a doctor with any questions or concerns regarding your child’s condition. You should not use this information to diagnose or treat any health problems or illnesses.