Roasted carrot hotdogs with basil sauce and red cabbage salsa

Illanique Van Aswegen
6 servings Prep: 45 mins, Cooking: 45 mins
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A delicious plant based recipe for vegans and vegetarians.

By Food24 February 05 2018
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Ingredients (19)

for the hotdogs :
60 ml fresh chillies — 573
30 ml soy sauce
15 ml maple syrup
2.5 ml paprika — smoked
650 g carrots
6 bread — hotdog rolls
For the sauce:
300 g tofu — silken
10 fresh basil
15 ml nutritional yeast
15 ml fresh chives
salt and freshly ground black pepper
For the salsa:
1 red onion — small, finely chopped
1 avocado — diced
250 ml red cabbage — shredded
125 ml baby cucumbers — sliced
5 ml lemon juice
salt and freshly ground black pepper
handful basil leaves
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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.

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