I hear Yankee Stadium now serves vegan hot dogs as well as the traditional… who would have thought?! New York is top of my list of places to visit, so I’m adding my own spin on the Manhattan staple.
Recipes, styling and photography Sarah Tanner
4 carrots, ends removed
4 hot dog buns
1 ripe avocado, sliced
4 gherkins, diced (I use Ceres Organics Gherkins in a jar)
purple cabbage, sliced
red onion, diced
coriander leaves, to garnish
tomato sauce (I use Ceres Organics Ketchup)
½ block tofu
1 tbsp wholegrain mustard
½ cup plant-based milk
½ tsp salt
1 tsp maple syrup (I use Ceres Organics Maple Syrup)
Carrot Spice Mix
1 tbsp smoked paprika
1 tbsp cumin
1 tsp garlic powder (I use Ceres Organics Garlic Powder)
1 tsp onion powder (I use Ceres Organics Onion Powder)
1 tsp salt
½ tsp ground black pepper
1 tsp dried oregano
1 tsp thyme
pinch cayenne (I use Ceres Organics Cayenne Pepper)
½ tsp ground coriander
1 tbsp olive oil (I use Ceres Organics Olive Oil)
Preheat the oven to 180°C. Toss carrot spice mix ingredients in a bag or large bowl and then place the carrots in, coating them with the blend. Leave to marinate for at least 30 minutes.
Place in a roasting pan and roast until tender, around 15 minutes, depending on their size – or gently boil first and then barbecue.
Prepare Mustard Mayo and set aside in the fridge. Once carrot dogs have cooked, start building each dog, or place ingredients on the table so everyone can build their own.