You need to prep the day before you make these, since they need to marinate at least 24 hours.
8 large carrots, peeled; ends cut (roughly the length of a hot dog bun)
1/2 cup soy sauce
1/2 cup water
2 T rice vinegar
1 T apple cider vinegar
1 tsp liquid smoke
4 cloves garlic, minced
1/2 tsp dried ginger
1/2 tsp onion powder
Package whole wheat hot dog buns
Preferred hot dog toppings
Peel/cut carrots and boil for around 8 minutes (+/- depending on thickness of carrots) until fork tender. Don't overcook.
Remove carrots from water and run under cold water to stop cooking process.
While carrots are cooking, combine all of the marinade ingredients.
Add carrots and marinade to a zip lock bag and place bag in a dish (I use a glass loaf pan) in the fridge for at least 24 hours.
Pan fry carrot dogs in a non-stick pan on medium heat with a splash of the marinade. (I use my cast iron pot and heat the hot dogs until browned; turning periodically.) Or you can grill them.
Serve your carrot dogs with all your favorite hot dog toppings.
These are a family favorite. While not "exactly" like a hot dog, they are a great healthy option for a quick dinner or backyard barbecue.
Modified to be oil free from Clean Eating Veggie Girl