Carrot Puppies

I’ve been off traveling and looking for housing in a new state so I’ve been too busy to cook. However, before I left I made a road snack of marinated carrots. Some people think they taste like hot dogs, but carrot dog doesn’t seem to have a good ring to it and marinated carrots seems boring. Hence, carrot puppies.


I threw some smoked tempeh in with it, but you can top with whatever you want

Carrot Puppies

Motivation rating: You don’t need to measure anything if you don’t want to.
Planning rating: The day before.
Salt rating: It’s a tamari party.

1/4 cup water
1/4 cup tamari/soy sauce/liquid aminos
Splash of rice vinegar
1/4 cup apple cider vinegar
1 tsp lime juice
1 tsp sesame oil
1 tsp dark brown sugar
1/2 tsp garlic powder (or diced garlic)
1/2 tsp onion powder
1/2 tsp pepper
dash of liquid smoke (optional)
Red pepper flakes/spicy pepper (optional)

4-6 carrots, peeled with the ends cut off. If you want to make more, scale the marinade.

Step 1: Mix up everything except for the carrots.


I love this recipe because you honestly don’t need to measure if you don’t want to.

Step 2: Bring water to a boil, and drop in the peeled carrots (with ends cut off). This step really depends on the size of the carrots, so sit nearby and occasionally poke them with a fork. When the fork easily goes into them they’re done.

Step 3: Drain the carrots and put them on a plate to cool for a few minutes.

Step 4: Put carrots in a bag or container. Dump in marinade. Shake whatever vessel you’re using. This step is also pretty cathartic.


Step 5: Refrigerate for 24+ hours. When they’re done refrigerating you can grill them, or cook in a skillet. What I prefer doing is dumping everything from the bag (marinade and all) in a pan, let the marinade cook off, then turn the carrot to cook the other sides.

Serve it like a hot dog in a bun, serve it on a plate, eat it as finger food. Carrots are a wonderfully versatile thing.


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