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Vanessa Alfano
Vegan carrot hot dog
Bun hotdog without meat, but vegan with a carrot, onion, pickles, ketchup and mustard.
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Ingredients
Directions
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Cut the ends of the roots around. Boil the carrots for 6 minutes in water.
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Mix the vinegar, soy sauce, onion powder and paprika with a fork into a marinade.
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Drain the roots and rinse cold with water. Put in the ziplock bag with the marinade and marinate in the refrigerator for 24 hours. Turn halfway.
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Remove the roots from the refrigerator and ziplock bag and let them drain. Heat the oil in a frying pan and fry the carrots for 8-10 min. Turn regularly.
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In the meantime, cut open the rolls from above, do not cut through. Chop the red onion and mix with 2 tablespoons of gherkin juice (per 8 portions).
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Cover each bun with a carrot, the onion mixture, the gherkin cubes, ketchup and mustard.
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Nutrition
230Calories
Sodium22% DV520mg
Fat9% DV6g
Protein18% DV9g
Carbs11% DV32g
Fiber20% DV5g
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