“Carrot Dogs” in a Blanket
Soaking the carrot “dogs” in a smoky marinade is the key to giving them that hot dog flavor, for a vegan app meat-eaters will love too. Serve with dipping sauces like honey mustard or ranch dressing to take these to the next level.
Ingredients:
- 24 large baby carrots
- 1 cup low-sodium vegetable broth
- ⅓ cup cider vinegar
- 3 tablespoons reduced-sodium soy sauce or tamari
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 (8 ounce) package refrigerated crescent roll dough, preferably organic
Directions:
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Bring a couple of inches of water to a boil in a large saucepan fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 8 to 10 minutes.
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Meanwhile, whisk together the broth, vinegar, soy sauce (or tamari), mustard, garlic powder and smoked paprika in a medium bowl. Add the steamed carrots; cover and refrigerate for at least 5 hours or up to one day.
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Preheat oven to 375 degrees F.
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Drain the carrots and pat dry. Unroll and separate the crescent rolls; cut each into 3 similar pieces. Place a carrot on a piece of dough and roll up. Place on a rimmed baking sheet. Repeat with the remaining carrots and dough. Bake until golden, 12 to 14 minutes.
