6 small to medium carrots
1 Tbs. refined coconut oil
For the marinade:
1/2 cup soy sauce
1/2 cup water
2 Tbs. rice wine vinegar
2 Tbs. sesame oil
1 Tbs. apple cider vinegar
3–4 garlic cloves, peeled and minced
1 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. smoked paprika
Bring a medium pot of water to a rolling boil. Meanwhile, peel the carrots and cut the ends to fit a hotdog bun. Use the peeler to round off the ends of the carrots. Add them to the pot and boil for about 10 to 15 minutes. (The time will vary depending on the thickness of your carrots.) When they are easily pierced by a fork (but before they’re falling apart), remove carefully with tongs.
While the carrots are boiling, make the marinade. In a shallow dish, whisk together all the ingredients. Add the boiled carrots, cover, and set in the fridge to marinate for 24 hours.
To serve: Heat a large cast iron skillet over medium-high heat. Add the refined coconut oil and allow it to melt. Add carrots carefully along with three tablespoons of the marinade and sauté them for about five to 10 minutes, rolling them around often. Or grill them for approximately five to eight minutes. Serve the carrot dogs in buns immediately with your favorite toppings.
Leftovers will keep sealed in the fridge for up to five days. Reheat them in a sauté pan, covered, with a tablespoon or two of the marinade.
Read on and get the recipe for her famous carrot dogs
