These are fantastic dogs, better than most vegetarian dogs available in grocery stores. When grilled nicely all around, they have a nice snap to them. And they are, of course, a perfect base for all of our favorite toppings.

Ingredients:

• 1 cup vegetable broth
• 1/4 cup apple cider vinegar
• 3 Tbsp. liquid aminos or soy sauce
• 1 Tbsp. Kitchen Bouquet
• 1 tsp. Liquid Smoke
• 1 Tbsp. brown sugar
• 2 tsp. smoked paprika
• 1 tsp. mustard
• 1 tsp. cumin
• 4-6 large carrots
• 4-6 hot dog buns

Preparation:

Put the first 8-ingredients in a large Ziploc bag. Peel carrots and trim them to the size of your hot dog buns, or just a bit longer. Place carrots in a saucepan, cover with water, and simmer until carrots are just tender. Do not overcook. Remove carrot dogs and place in the Ziploc bag, and refrigerate several hours or overnight. When you’re ready to cook, grill the carrot dogs over a hot fire, as you would regular hot dogs. You want the carrot dogs to get a little charred. Serve in hot dog buns (we like them steamed or toasted) with your favorite condiments. (Note: you can reuse the marinade if it’s kept refrigerated, for up to one week. It can be used to marinate other veggies like eggplant and zucchini.)