A carrot is the same shape as a hot dog and close enough in color to make a decent substitute. But what about the taste? I promise you, this marinade really takes it to the next level. I think the sesame oil helps, but the vinegar gives it that “cured” flavor, too.
4 carrots, cut into bun lengths
¼ cup (60 ml) seasoned rice vinegar (or apple cider vinegar and a dash of salt)
¼ teaspoon garlic powder (or ½ clove garlic, minced)
¼ teaspoon liquid smoke Pepper, to taste
Toasted hot dog bun, lettuce or collard leaves, to serve
Heat water in a pot large enough for all the carrots.
When it comes to a boil, turn down to medium heat and add the carrots. Cook until you can just pierce them through with a fork; you want them to have a snap when you bite into them.
Remove from pot and run cold water over them to stop them from cooking.
In a container with a tight-fitting lid, combine the remaining ingredients to make the marinade.
Tighten the lid and shake until well mixed.
Place the carrots in a container in which they can lie flat. Pour the marinade over them and marinate at least 3 to 4 hours, up to 24. The longer they marinate, the more vinegar flavor they take on. If you know you need to leave them longer than a day, cut the vinegar to ⅛ cup (30 ml). If the carrots are very skinny, keep the marinating time short.
To serve, heat the carrots in a 350°F (177°C) oven, or in a grill pan on a hot grill, until heated through, 10 to 15 minutes.
Serve in a toasted hot dog bun or wrapped in a lettuce or collard leaf, and pile on your favorite toppings.