It’s always a fast turn around-when summer ends and cooking for Rosh Hashanah begins. I have always carried on my mother’s tradition of cooking and entertaining at this special time for our New Year. And, although I am a vegan, I still make the traditional menu for my family that my mother always made: gefilte fish, soup and kneidlach, brisket, meatballs, kugel, kasha and bow ties, and all the rest… right down to the apple cake. My daughter Emily’s amazing challah is always a hit. I also make a lot of salads, quinoa, vegetables, and foods that I love, and my family and guests do, as well. Then there are the special foods with the special blessings- the challah and apples dipped in honey, the carrots, pomegranates, new fruits, and dates.
Last week, in the midst of all my preparations, I got a sudden craving for hot dogs, of all things. I love the smoky, salty taste of hot dogs, and especially love the way you can cut up small pieces to float on the top of split pea soup, or sit nestled inside a gluten free bun. If I serve my kids split pea soup sans dogs, they’re likely to say, “where are the hot dogs?”
After I’d made these mock dogs, my kids actually thought I was eating a hot dog. They tried them and thought they not only looked like the real thing, but were delicious. Before finding and modifying this recipe on the clean eating veggie girl website, I had already tried several different commercially prepared tofu fake hot dogs. They certainly have that fake pink color, fit inside a gluten free roll, or float nicely on top of my homemade split pea soup, but they just didn’t have any pizazz. Don’t you think carrot hot dogs sound amazing? Wait til you try them! Now, I have the perfect mock dog, and I loved eating them during Rosh Hashanah. This recipe is very easy to make. The trick is in the marinade, and the longer they marinate, the better. Betayavon! Enjoy these veggie mock dogs!
8 large carrots, peeled, with the ends cut off (I cut mine to the size of the hot dog bun, but it’s not necessary
1/4-1/2 cup wheat free Tamari sauce
1/2 cup water
2 TB seasoned rice vinegar
2 TB sesame oil
1 TB apple cider vinegar
dash liquid smoke
2 cloves garlic, minced
1/8 “ piece minced ginger root
dash of onion powder
olive oil cooking spray
Split pea soup (I posted a great recipe for this previously), or gluten free hot dog buns and toppings
measuring cups and spoons
Pot and lid
Large rectangular glass or tupperware with tight fitting lid
Cast iron pan and spatula
Boil carrots for approximately 5 to 8 minutes, depending on how thick or thin your carrots are- just until you can pierce the thickest part with a fork. Don’t overcook, or the carrot dogs will be mushy. Drain the carrots and immediately run them under cold water to stop the cooking process.
While the carrots are cooking, whisk together the Tamari, water, vinegars, sesame oil, liquid smoke, garlic, ginger, and onion powder. Combine the carrots and the marinade in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours. To cook the carrots, spray a medium skillet with olive oil cooking spray. Turn the heat to medium and place the carrots and about 1/2 cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes, or until warm.
Serve your carrot “hot dogs” in a bun and top them with your favorite hot dog toppings.The carrots absorb some of the marinade, and you’ll be adding more when you cook them, which gives them a nice browned look. You’ll be surprised just how much they actually resemble hot dogs! Serve your mock dogs- carrot “hot dogs”, either cut up in small pieces in split pea soup, or inside a bun (gluten free for me), and top them with condiments you like, such as mustard, sauerkraut, and pickles.