Vegan Roasted Carrot Dogs
Ingredients
For 10 servings
- 10 carrots
- 1.5 Tbsp oil
- 2 tsp salt
- 1.5 tsp pepper
- 1 twig of fresh rosemary
- 1 tsp dried thyme
- 2 tsp paprika powder
- 2 Tbsp soy sauce
- 1 tsp nutmeg
- 200 ml water
- 200 g of vegan skyr or soy yoghurt
For the topping:
- Pickled beets & fennel
- ½ cup white vinegar
- ½ tablespoon sugar
- 1 large raw beet, chopped/shredded
- 1 large raw fennel, chopped/shredded
- 1 tsp corns of pepper
- handful of cilantro and other herbs to garnish
Instructions
- Add shredded beets and fennel to mason jar, then pour vinegar, sugar and pepper into the jar and stir. Make sure the vinegar covers all completely. Allow to sit for at least one night.
- Putting it all together
- Cover the inside of the hot dog buns with a thin layer of vegan skyr (or alternative), add the carrot dog and top it all off with the marinated topping.
- Lastly, garnish with cilantro or other preferred herbs.
