Smoky carrot hot dogs

Name: Healthy vegetarian hot dog recipe
Yield: 4
Ingredients: 4 medium carrots, peeled; 1 tsp caraway seeds, toasted and crushed with a mortar and pestle; 1 tsp apple cider vinegar; 1 tbs tomato paste; 2 tbs runny honey; 1 tsp wholegrain mustard; 1 onion, sliced into 5mm-thick rounds; 1 tbs extra virgin olive oil; 250g grape tomatoes, halved; ½ tsp smoked paprika; ½ tsp cumin; 4 Vietnamese-style bread rolls; Finely grated parmesan, to serve; ½ cup mint leaves, plus extra to serve; ½ cup flat-leaf parsley leaves; ½ tsp ground cumin; 1 garlic clove, coarsely chopped; 1 tbs apple cider vinegar; 2 tbs extra virgin olive oil

Rate now

https://healthimprovements.info/recipes/healthy-vegetarian-hot-dog-recipe/kjvc0t1k

Jump to recipe

by Jessica Brook

Jan 11, 2020

These smoky carrot hot dogs with caraway relish and chimichurri are perfect for your next gathering.

4 medium carrots, peeled
1 tsp caraway seeds, toasted and crushed with a mortar and pestle
1 tsp apple cider vinegar
1 tbs tomato paste
2 tbs runny honey
1 tsp wholegrain mustard
1 onion, sliced into 5mm-thick rounds
1 tbs extra virgin olive oil
250g grape tomatoes, halved
½ tsp smoked paprika
½ tsp cumin
4 Vietnamese-style bread rolls
Finely grated parmesan, to serve

Mint chimichurri

½ cup mint leaves, plus extra to serve
½ cup flat-leaf parsley leaves
½ tsp ground cumin
1 garlic clove, coarsely chopped
1 tbs apple cider vinegar
2 tbs extra virgin olive oil

Method

1.

Place carrots in a saucepan of cold salted water, bring to a simmer and cook for 7-8 minutes until tender. Drain and pat dry.
2.

For chimichurri, blitz all ingredients in a food processor until finely chopped.
3.

For caraway relish, whisk together caraway, vinegar, tomato paste, honey and mustard in a bowl.
4.

Heat a barbecue or chargrill pan to high. Brush onion with 2 tsp oil and grill for 3-4 minutes each side until charred and just tender. Add onion to caraway mixture.
5.

Grill tomato, turning occasionally, for 3-4 minutes until charred and blistered. Add to the bowl with the onion and caraway mixture and toss to combine.
6.

Brush carrot with remaining 1 tsp oil and sprinkle over paprika, cumin, and 1 tsp sea salt flakes. Grill for 3-4 minutes until charred. Slice carrots in half lengthwise.
7.

Slice bread rolls lengthways until halfway through. Divide carrot and caraway relish mixture among the rolls and top with chimichurri. Scatter with extra mint leaves and grated parmesan.