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If Arby’s can make a hot dog/sausage look like a carrot, then The Animal-Free Chef can make a carrot look like a hot dog, but also taste and texture like a hot dog. Recall that Arby’s didn’t make a sausage taste and texture like a carrot. All they did was make a hot dog/sausage look like a carrot – even put a little parsley on top to look like carrot greens – a visual aid telling you that Arby’s meats are ‘green’. Clever.

Makes as many as you want

Preheat oven to 400 degrees

5 lbs. lg. carrots – cut off ends, scrub, peel black spots, cut in half from end to end (if thick), then in half around equator (center) if long – approx. size of a hot dog is what we want; it doesn’t matter that it’s cut in half to achieve that

lg. pot water



garlic powder

ground allspice

Liquid Aminos by BRAGG or soy sauce

liquid smoke

Bring pot of water plus seasonings to taste to boil.

Add carrots and boil till tender but not mushy or easily broken.

Transfer to platter.

Place cooling racks over baking sheets. Line up carrots so they don’t touch.

Bake in preheated 400 degree oven 30 minutes.

  • Use the two middle racks of oven.

After 30 minutes, remove from oven, carefully turn each carrot over, then return to oven in the reverse order.

  • The baking sheet that was on higher rack is now below it and vice versa.

Bake another 30 minutes. Taste test for doneness. You want a slightly gelatinous chew.

I baked mine another 30 minutes without alternating racks. The bottom rack was perfect. The top rack was burned. The burnt ones were still good, though probably wouldn’t be acceptable to most patrons, so next time I watch that top rack closer.

Tomorrow I’ll try again. I have 10 pounds more that need something done to them before they start going bad.

Serve heated by steam or sauteed in fry pan with margarine. Put in hot dog buns with the trimmings you like.

Notes: The gelatinous chew is what makes the roasted carrots texture like hot dogs, so roast as long as it takes to achieve that texture.

These carrots didn’t have much peel on them. Some don’t, so I didn’t get the same leathery effect as the ones that were organic, but still they taste and texture great.

I have another recipe for roasted hot carrots that can also be used as hot dog replacements. These are not boiled first.



I’ve roasted carrots many times, but not this fresh. Sweet. Natural sweetness emerges with all freshly roasted veggies, but this time, these carrots are different. Maybe because they’re organic; maybe because the tops were still fresh looking and green.

I liked carrots even as a kid. Mom peeled them, cut off ends, cut in half around the equator, then quartered them lengthwise. Boiled them in salted water, drained and slathered a big piece of margarine over the topmelting it as she laid it on. She knew how to get the food to the table hot!

Serves 5 (1 large carrot each)

Preheat oven to 400 degrees

5 lg. fresh carrots with carrot tops still on.

extra virgin olive oil

Cut off tops 1 inch from carrot and discard.

Scrub the carrots well, especially around the top nub where germs can grow.

Place cooling rack over baking sheet. Place carrots equidistant apart.

Bake in preheated 400 degree oven, uncovered, 1 hour.

Reduce heat to 325 degrees.

Fork-test largest carrot with long-pronged fork, then return to oven if carrots need more time. I went about 30 additional minutes at 325 degrees, but I also went for a soft interior, because that’s how I like it. Maybe you’ll want yours more firm. You decide.

When done to your liking, remove from oven.

Cup a couple of layers of paper towels in your hand and squirt a little extra virgin olive oil into it, then rub each carrot, refilling the towel with more oil as needed. You want a moistened, not a dry look.

Then serve them however you want.

Notes: Although I’ve roasted many carrots, never not peeled. It’s just something I do – I peel them. Well, with these I didn’t. But be sure they get a good scrubbing, the same as I do with potatoes. I never did buy into that theory that all the vitamins are on the outside. I don’t care. But today I enjoy them not peeled.

There is something about that peel, that when roasted, turns into a smooth, leathery skin. It’s a chew I like, unlike any other I’ve ever experienced.

They look gross when cooked, but so does most food.

Served on hot dog bun with trimmings to your liking.

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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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