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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Also try:

Pear and blue cheese tortilla pizza

Topped with crunchy walnuts and fresh rocket.


 

Read more on: carrots  |  basil  |  vegetarian  |  recipes  |  vegan
 

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