Carrot dogs with dill pickles and remoulade
Serves: 4
Prep time: 40 minsTotal time: 
Recipe photograph by Kris Kirkham
Carrot dogs with dill pickles and remoulade
Yes, these really are barbecued carrots, not a plant-based hotdog! Although the ingredient list is long, the marinated carrot dogs are super-simple to make and absolutely delicious (die-hard meat eaters can, of course, have frankfurters instead)
Serves: 4
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
400Kcal
Fat
18gr
Saturates
5gr
Carbs
54gr
Sugars
26gr
Fibre
6gr
Protein
2gr
Salt
3.1gr
Matthew Ford
See more of Matthew Ford’s recipesMatthew Ford
See more of Matthew Ford’s recipesIngredients
For the carrot dogs
- 50ml reduced-salt soy sauce
- 50ml white wine vinegar
- 2 tbsp maple or agave syrup
- 1 tsp American mustard
- 2 tbsp tomato ketchup
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 4 sweet spear carrots, peeled (or any long, not too thick, carrot)
- 4 hotdog rolls - check your rolls are vegan, if required
- 125g sauerkraut from a jar
For the dill pickles
- 90g cucumber, very finely sliced
- 3 tbsp white wine vinegar
- 2 tbsp caster sugar
- 1 tbsp finely chopped dill
For the remoulade sauce
- 4 tbsp vegan mayonnaise
- 1½ tsp lemon juice
- 1 tsp curry powder
- ½ tsp caster sugar
- 1 tsp American mustard
Step by step
- Marinate the carrots at least 6 hours ahead: whisk together the soy, vinegar, syrup, mustard, ketchup, garlic, paprika and 75ml water. Put the carrots in a non-metallic ovenproof dish and pour the marinade over. Cover and marinate in the fridge for 6 hours, or overnight, turning the carrots occasionally.
- To make the pickles, toss together the cucumber, vinegar, sugar and dill with a pinch of salt, in a non-metallic bowl and set aside for at least 30 minutes. Combine the ingredients for the remoulade sauce in a small bowl.
- Preheat the oven to 200°C, fan 180°C, gas 6 and bake the carrots in their marinade for 40-50 minutes or until tender, turning the carrots halfway through cooking and adding a splash more water if needed. Remove the carrots from the dish and set aside. Transfer any remaining marinade-sauce to a small bowl for glazing.
- Preheat your barbecue or grill to a medium-high heat. Cook the carrots on the barbecue grill for 7-10 minutes, frequently brushing with the reserved marinade and turning from time to time.
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To serve, split a roll and spoon in a generous helping of sauerkraut, top with a carrot dog and drizzle over some remoulade sauce then finish with a few dill pickles.
