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I’ve got a great recipe tip today. For a healthier option than vegan hot dogs, try carrot dogs! Here’s how you make them: peel eight carrots and cut them to about 15 centimeters (6 inches) long. Place them in a pan and cover with water. Bring to a boil and then simmer for 8–10 minutes until tender. Drain, cool, and place them in a resealable bag and set in a dish. In a bowl, prepare the marinade by combining 120 milliliters (½ cup) of water with 240 milliliters (1 cup) of low-sodium vegetable broth, 60 milliliters (¼ cup) of apple cider vinegar, 30 milliliters (2 tablespoons) of reduced-sodium soy sauce or tamari, 30 milliliters (2 tablespoons) of pure maple syrup, 5 grams (2 teaspoons) of smoked paprika, 5 grams (2 teaspoons) of dry mustard, about half a teaspoon each of ground coriander, garlic powder, onion powder and liquid smoke, and finally, a dash of ground cloves. Pour the marinade into the bag over the carrots, seal, and refrigerate for 4–24 hours, turning occasionally. Then drain the marinade and grill the carrots for 5–8 minutes or bake at 230 degrees Celsius (440 degrees Fahrenheit) for 8–10 minutes until lightly browned. Serve these healthy vegan alternatives in buns and add cucumber, red onion, and mustard.
