Vegan Carrot Dogs
Carrot Dogs
dog for the first time! It really does taste like a hot dog!Recipe:
8 carrots (cut ends off to match bun size, and cut skin off)
2 cups of water
1 cup of Braggs Amino Acids or can substitute it for Soy sauce (I used amino acids)
2 tbsp of A1 sauce (or can substitute Worcester sauce-which is what I did-make sure you have a vegan kind as I learned it has fish base in regular kind)
2 tbsp of Agave (can substitute maple syrup)
2 tbsp of ketchup
Boil carrots in marinade for 10 minutes uncovered
Then cover and boil for 10 more minutes but check for tenderness of the carrots while boiling so they don’t get too soft
After the second boil, turn off stove and let sit for 3 minutes in the sauce.
Take them out of sauce and put on a paper towel to drain for 3 minutes.
Then make your carrot dog the same way you would a regular hotdog. Top on whatever fits your fancy: relish, coleslaw, onions, mustard and ketchup and if you really want to spruce it up, throw some chili (which is where the pecans come in) on it!!!
Hot Sweet Spicy Pretzel Nachos
vegan cheese
honey or maple syrup or molasses
red pepper flakes
mustard of choice or a variety of mustards
vegan parmesan
optional: vegan bacon bits, vegan feta, vegan bleu cheese, nutritional yeast
microwave or warm in oven
enjoy!
Jackfruit/ Chickpea Tuna
Jackfruit/ Chickpea Tuna:
Ingredients:
1 (20 oz.) can green/young jackfruit in brine
1 large lemon, cut in half
3 ribs celery, diced (about 1 cup)
1 small red onion, diced (about ¾ cup)
1 ½ to 2 teaspoons Old Bay seasoning
1 (15 oz.) can chickpeas, rinsed and drained
1 batch Oil-Free Vegan Aquafaba Mayo OR ½ to ¾ cup vegan mayo of choice
1 to 2 teaspoons dulse granules (Substitute crumbled toasted nori, if desired)
A few dashes cayenne pepper (optional)
Salt, to taste
Instructions:
Drain the jackfruit and soak it in water in a shallow bowl while preparing other ingredients.
Preheat a sauté pan over medium heat.
Drain the jackfruit and squeeze out excess liquid using a clean towel.
Saute the jackfruit in the pan for 2 to 3 minutes with 1.5 teaspoons Old Bay seasoning and juice from half a lemon. Cool on a plate.
In a large food processor, combine the cooled jackfruit, chickpeas, and ½ cup mayo. Pulse 5 to 8 times.
Scrape down the sides and add dulse granules, cayenne, and more mayo if desired. Pulse to combine.
Adjust seasoning with salt, lemon juice, Old Bay, dulse, and/or cayenne to taste.
Add diced red onion and celery, pulse to incorporate.
Transfer the vegan tuna salad to a lidded storage container and refrigerate until ready to serve.
Notes:
Tip: Sautéing the jackfruit helps evaporate moisture and enhances the flavor of Old Bay seasoning and lemon.
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