Red Cabbage Carrot Dogs

Saying that I came up with the idea of a carrot hot dog would obviously be a lie. But the whole idea and the images I’ve seen so far were to intriguing not to give it a try and make my own version of it.The last time I had a Hot Dog was many years ago at Ikea and I remember being very unimpressed with he whole idea of a sausage in a bun with some added condiments. It just felt very plain and boring.

I was definitely in doubt about this, but the crazy thing is that it actually tastes like a hot dog, the flavor of the carrots has just the right mixture of sweet and tanginess to it, to be a convincing sausage. The added flavor bonus of my version with the red cabbage and arugula makes it even better and a little bit more special. I also decided, after looking at the ingredients of a pack of hot dog buns, to not buy the traditional ones and go for a some freshly baked wholegrain buns that resembled the shape instead.

Bildschirmfoto 2016-07-22 um 13.53.07

Makes 4 Carrot Dogs.


  • 4 hot dog sized carrots
  • 4 wholegrain buns (I didn’t use traditional hot dog buns)
  • ketchup and mustard to taste
  • 2 handful of arugula

for the marinade:

  • 1/4 cup or 60ml water
  • 1/4 cup or 60ml tamari
  • 1 tbsp liquid smoke
  • 1 tbsp maple sirup
  • 1 tbsp sweet paprika
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast

for the red cabbage:

  • 1 head of red cabbage
  • 3 tbsp olive oil
  • 2 apples
  • 1 onion
  • 2 tbsp maple sirup
  • 3 tbsp of apple cider vinegar
  • salt & pepper
  • 1 cup or 240ml of water


  1. Start by boiling the carrots in salt water for about 12-14 mins, depending on their size.
  2. In a shallow dish mix together all the ingredients for the marinade and add the carrots after they have finished cooking and are cooled down a bit.
  3. Now place in the fridge and let them soak for 24h.
  4. To make the red cabbage, heat up the olive oil in a large pot.
  5. Slice the onion and cut the apples into small cubes. Cook the onions until translucent then add the apple and the maple sirup and cook for 5 mins.
  6. Next cut the cabbage into small strips and add to the pot together with the vinegar.
  7. Cover and let it cook for 10 mins.
  8. Finally add the salt and pepper and the water, stir and let it simmer for 35 mins. Drain any excess liquid from the cabbage.
  9. In a skillet heat up some more olive oil on medium/high heat and fry you carrots on each side for about 2-3 mins.
  10. Slice your buns open, add the arugula and the cabbage, then the carrot dog and finally top off with some ketchup and mustard. Serve.

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1 Comment

  • Reply plantbasedweb July 27, 2016 at 3:04 pm

    I definitely need to try this vegan dog ?

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