Thick carrots marinate in a smoky, tangy broth before hitting the grill, then land in toasted buns under a syrupy reduction of the cooking liquid.
15m prep · 46m cook · 4 servings
- 4 whole Carrots
- 1 ½ cups Low-sodium Vegetable Broth
- 3 tbsp Apple Cider Vinegar
- 2 tbsp Soy Sauce
- 1 tbsp Maple Syrup
- 2 tsp Liquid Smoke
- ¾ tsp Smoked Paprika
- 1 clove Garlic
- 1 tsp Vegan Worcestershire Sauce
- ⅛ tsp Ground Black Pepper
- Salt
- 1 tbsp Olive Oil
- 4 whole Hot Dog Buns
Instructions
Estimated nutrition (per serving)
Calories245 kcal
Protein6g
Carbs43g
Fat6g
Fiber6g
Sodium835mg
Sugar14g
