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Carrot dogs with dill pickles and remoulade


Serves: 4
timePrep time: 40 mins
timeTotal time:
Carrot dogs with dill pickles and remoulade
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
timePrep time: 40 mins
timeTotal 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

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

     

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