Ingredients
The following ingredients have 8 Servings
- 8 large carrots
- 1 cup low-sodium vegetable broth
- ¼ cup apple cider vinegar
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons pure maple syrup
- 2 teaspoons smoked paprika
- 2 teaspoons dry mustard
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon liquid smoke
- Dash ground cloves
- 8 <a href="https://www.forksoverknives.com/recipes/vegan-baked-stuffed/100-whole-wheat-hot-dog-buns">whole wheat hot dog buns,</a> toasted if desired
- ½ of a red onion, finely chopped (¼ cup)
- 3 tablespoons stone-ground mustard
- ½ of a medium cucumber, spiralized
Instruction
- Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8 to 10 minutes, until just tender. Drain well.
- Place carrots in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 11 ingredients (through cloves) and ½ cup water. Pour over carrots; seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.
- Grill carrots, covered, over medium-high 5 to 8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450°F 8 to 10 minutes or until lightly browned on edges.
- Place grilled carrots in buns. Top with red onion, mustard, and cucumber.
