Carrot Dogs with Mango Avocado Salsa

Ready to shake up your vegan grilling routine? Try your hand at carrot dogs! Smoky marinated carrots are grilled up and topped with juicy mango avocado salsa to make these flavorful vegan carrot dogs.

Have you heard of carrot dogs yet? I was only introduced to the concept about a month or so ago, but was immediately intrigued. I am always looking for new vegetarian options when it comes to grilling, and the idea of using carrots as a sort of hot dog blew my mind.

Whole carrots are quickly boiled until fork tender and are then marinated overnight in a sweet, savory and smoky mixture. When ready to enjoy, the carrots are thrown on the grill for a few minutes for a bit of char and to heat back up. They are easy to make, packed with flavor, and just so much fun!

Helpful Tips

Now, the amount of time you’ll need to boil your carrots may vary slightly depending on their exact thickness. You want them to be just fork tender — i.e. not completely cooked since they will be going on the grill the following day and will cook a bit more during this time.

And as for the marinade, it is important to keep the carrots in a single layer in the plastic baggie while in the fridge. This ensures that they all get coated evenly. I also like to give them a toss in the baggie about halfway through the process, to further ensure that everything is soaking up in an even manner. But this step is not at all necessary.

For a more hearty meal, consider serving the carrot dogs up with a side of sweet potato wedges or a scoop of vegan potato salad. Yum!

Variations

Add some spice. For a spicier kick, add some chipotle power or smoked paprika to the marinade.

Mix up the Salsa. I made a homemade mango avocado salsa to top my vegan hot dogs. The flavors pair incredibly well with the ingredients in the marinade and have a fun tropical vibe. But you can use any salsa you prefer. This cucumber mango salsa would also be a great choice!

More Topping Ideas

These vegan hot dogs are super versatile and you can top them any way you wish. Here are some more ideas:

• Classic relish and mustard.
• Sauerkraut and spicy brown mustard.
• Avocado slices with vegan mayo and Sriracha.
• Caramelized onions and peppers.
• Crunchy vegan coleslaw and barbecue sauce.
• Vegan chili and cheese.
• Pickled vegetables and a dash of hot sauce.
• Pineapple salsa and sliced jalapenos.
• Vegan tzatziki sauce and diced tomatoes.

More Tasty Vegan Grilling Ideas

If you love these vegan carrot dogs, be sure to check out these other delicious vegan grilling recipes:

• Grilled Eggplant Tahini Satay
• Grilled Veggies and Couscous with Orange-Balsamic Dressing
• Beer Marinated Grilled Mushroom Tacos
• Cedar Plank Grilled Tofu

Recipe

Carrot Dogs

Smoky marinated carrots are grilled up and topped with juicy mango avocado salsa to make these flavorful vegan carrot dogs.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Carrot Dogs, grilled carrots, how to make carrot dogs, marinated carrots, vegan carrot dogs

Servings: 6 servings

Calories: 288kcal

Author: Oh My Veggies

Ingredients

For the carrot dogs:

• 6 medium-large carrots peeled and trimmed to the length of hot dog buns
• 3 tablespoons low-sodium soy sauce or tamari
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon smoked paprika

For the mango avocado salsa:

• 1 cup diced fresh mango
• ¼ cup minced red onion
• ¼ cup chopped fresh cilantro
• 1 small avocado pitted and diced
• 1 small jalapeno seeded and minced
• Juice of half a medium lime or to taste
• ½ teaspoon olive oil
• Salt and pepper to taste

For serving:

• 6 hot dog buns
• Thinly sliced red cabbage

US Customary - Metric

Instructions

For the carrot dogs:

• Bring a large pot of water to a boil. Add in the carrots and cook for about 7 to 8 minutes, or until just fork tender. Drain and rinse well with cold water.
• In a small bowl, whisk together the soy sauce, vinegar, maple syrup, olive oil, garlic and smoked paprika. Transfer the mixture to a sealable gallon-sized plastic bag along with the cooked carrots. Mix to coat, then transfer to the refrigerator, keeping the carrots in a single layer. Marinate overnight or up to 24 hours.  
• When ready to eat, set a grill pan over medium high heat and allow it to heat up for several minutes. Place the carrots on the heated grill, shaking off the excess marinade first, and cook for about 5 to 6 minutes, rotating the carrots once or twice. Remove to a plate.

For the mango avocado salsa:

• In a medium bowl, mix together the mango, red onion, cilantro, avocado, jalapeno, lime juice, olive oil, salt and pepper. Taste and adjust any of the flavors as desired.

For serving:

• Place one of the carrots in a bun. Top with some red cabbage and mango salsa. Serve immediately.

Notes

Prep time does not include time for the carrots to marinate overnight.

Nutrition

Calories: 288kcalCarbohydrates: 41gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 762mgPotassium: 528mgFiber: 6gSugar: 14gVitamin A: 10772IUVitamin C: 21mgCalcium: 115mgIron: 2mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!