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Whole Food Plant Based Carrot Dogs

Author: Molly Patrick of Clean Food Dirty Girl


  • 6 small - medium sized carrots stems chopped off and several slits made in each carrot.


  • 1 cup water
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 teaspoon black mustard seed
  • 1 tablespoon sesame seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • 2 tablespoons Coconut Aminos
  • 1/2 teaspoon salt


  • Place all of the marinade ingredients into a pot large enough to hold the carrots without breaking them in half. Whisk the marinade ingredients together and place the carrots into the pot.
  • Place a lid on the pot and simmer for 7 minutes.
  • Turn off the heat and allow to cool. You can transfer the carrots and the marinade to a plate to cool them faster. When the carrots are cool, transfer them into a ziplock bag, along with the remaining marinade.
  • Roll up the bag tightly and place it in your fridge. Marinate for 2 - 24 hours (the longer the better).
  • After they marinate in the fridge, they are ready to heat up and eat. You can do this on a grill, or simply in a skillet.
  • If you go the skillet route, add the carrot dogs and the marinade to the skillet and heat for about 7 - 10 minutes over medium - low heat, turning over frequently.
  • Serve on a toasted sprouted hotdog bun and pile high with mayo, mustard, onions, tomatoes and lettuce. Throw on some Sauerkraut if you’re into it and call it a feast.