Smoky BBQ carrot hot dogs

Portion size: Serves 6
Prep time 25 min. Cook time 45 min
Difficulty: easy

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Make your own plant-based hot dogs with our easy carrot dogs recipe. Smoky and sweet, these carrot dogs are served with three types of oniony-ness: charred spring onion, curried onions and a sprinkling of black onion (nigella) seeds.

Why they’re so good: Carrot may not sound like a worthy alternative to a sausage, but hear us out! Cooking them slowly this way enhances their sweetness and adds a wonderful smokiness. Cooking celeriac in the same way, then slicing, would make for a terrific and unusual plant-based ‘burger’.
Easy swaps: This vegetarian hot dog can easily be made vegan by using plant-based crème fraîche and mayonnaise.

Browse more delicious vegetarian barbecue recipes.

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Ingredients

For the carrot dogs

6 thin carrots, around 18cm long
2 rosemary sprigs
1 tsp salt flakes
6 hot dog buns
1 tbsp nigella seeds
A few tarragon sprigs, chopped (optional)

For the charred spring onion crème fraîche

4 spring onions
100g crème fraîche
2 tbsp mayonnaise

For the curried onions

1 tbsp olive oil
1 tbsp unsalted butter
2 onions, finely sliced
2 tsp curry powder
½ tsp ground turmeric

Specialist kit

Barbecue

Useful to have

Piping bag

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Method

Light the barbecue and wait for the coals to glow white. In the meantime, wash the carrots and trim off the stalk end, then put them on a large sheet of foil with the rosemary and salt and wrap up into a parcel. Once the coals are ready, put the foil parcel directly on the coals, towards the edge where it’s slightly less hot. Using tongs, flip the foil parcel every 10 minutes or so. Cook for 30-40 minutes until cooked through.
To make the charred spring onion créme fraîche, put the grill or wire rack on the barbecue and add the spring onions. Cook for a few minutes until charred on both sides, then take off the barbecue, roughly chop and add to a small blender or mini chopper with the crème fraîche, mayonnaise and a pinch of salt. Whizz until smooth, then transfer to a piping bag or a bowl.
For the curried onions, put a small pan over a medium heat with the oil and butter, then add the onions and fry for 5 minutes. Add the spices, then cook for another 5 minutes until softened.
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Once the carrots are cooked through, carefully unwrap the foil. Scrape off any particularly black charred bits and discard the rosemary. Lay the carrots in the buns, then top with a squiggle of spring onion crème fraîche (a piping bag is easiest, or just drizzle with a spoon), a tangle of curried onions and a sprinkle of nigella seeds and chopped tarragon (if using).