Roasted carrot hotdogs with basil sauce and red cabbage salsa

Ingredients 21

Servings 6

Time 45 mins

Ingredients

FOR THE HOTDOGS :
60

ml

olive oil
30

ml

soya sauce
15

ml

maple syrup
2.5

ml

smoked paprika
650

g

carrots
6

hotdog rolls
FOR THE SAUCE:
300

g

silken tofu
10

basil leaves
15

ml

nutritional yeast
15

ml

chives
salt and pepper
FOR THE SALSA:
1

small red onion - finely chopped
1

avocado - diced
250

ml

red cabbage - shredded
125

ml

mini cucumbers - sliced
5

ml

lemon juice
salt and pepper
handful

basil leaves - to garnish

Method

45 mins

For the hotdogs, combine the olive oil, soya sauce, maple syrup and paprika in a large Ziploc bag.

Trim and peel the carrots.

Add it to the Ziploc bag and leave it to marinate in the fridge for at least 30 mins or overnight.

Pre heat the oven to 220°C.

Line a baking tray with baking paper, arrange the carrots on top and cover with foil.

Roast for 30 mins, remove the foil and roast for 15 mins until tender.

For the sauce, combine all of the ingredients and puree with a hand blender until smooth.

Season it to taste and refrigerate until needed.

For the salsa, stir all of the ingredients together and season it to taste.

To serve, spread some of the sauce in each of the hotdog rolls.

Add a carrot and serve it topped with some salsa. Garnish with basil leaves.

TIP: Add a splash of liquid smoke, found at some supermarkets, to the marinade to add an extra bit of smokiness to the carrots.

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