Carrot Dogs

8 large carrots
1 c. low-sodium vegetable broth
1/4 c. cider vinegar
2 T. reduced-sodium soy sauce or tamari
2 T. maple syrup
2 t. smoked paprika
2 t. dry mustard
1/2 t. ground coriander
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. liquid smoke
Dash ground cloves
8 hot dog buns, toasted if desired
1/4 c. finely chopped red onion
Stone-ground mustard
1/2 medium cucumber, thinly sliced or spiralized

Peel carrots and trim to 6" long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8-10 minutes, until just tender. Drain well. Place carrots in a large resealable plastic bag set in a shallow dish.

In a bowl, combine vegetable broth, soy sauce, maple syrup, paprika, mustard, coriander, garlic powder, onion powder, liquid smoke, and cloves with 1/2 c. water. Pour over carrots and seal bag. Chill 4-24 hours, turning occasionally. Drain and discard marinade.

Grill carrots, covered, over medium-high 5-8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450 degrees for 8-10 minutes or until lightly browned on edges.

Place grilled carrots in buns. Top with red onion, mustard, and cucumber.

Makes 8 carrot dogs.

Adapted from Forks Over Knives, Summer 2019, p. 61.