German Style Carrot Dogs | Pan-charred with smoky barbecue seasoning and served on toasted pretzel buns with spicy brown mustard and a mixture of sauerkraut and sweet relish, these carrot dogs are the perfect addition yo your vegan Oktoberfest menu!

German Style Carrot Dogs

Pan-charred with smoky barbecue seasoning and served on toasted pretzel buns with spicy brown mustard and a mixture of sauerkraut and sweet relish, these carrot dogs are the perfect addition to your vegan Oktoberfest menu!
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Author: Holly

Ingredients

  • 1/4 cup sauerkraut rinsed and drained
  • 2 tablespoons dijon mustard
  • 2 tablespoons shallot thin sliced
  • 2 tablespoon sweet pickle relish
  • 4 medium-size carrots
  • 1 tablespoon barbecue seasoning blend
  • 4 pretzel hotdog buns

Instructions

For the topping:

  • Into a small saucepan over medium heat add sauerkraut, Dijon mustard, shallot, and relish. Heat through and set aside.

For the carrot dogs:

  • Into a large nonstick skillet, add 2 inches of water and bring to a boil.
  • Add the carrots to the boiling water and cook until fork-tender, about 10 to 12 minutes.
  • Drain the water from the skillet and return the cooked carrots to medium heat.
  • Add 1 tbsp vegetable oil and sprinkle with barbecue seasoning. Cook, tossing occasionally, until the carrots begin to char in places, about 4 to 6 minutes.

To serve:

  • Toast buns under broiler then nestle a carrot dog into each. Top with the remaining Dijon mustard, remaining shallot, sauerkraut, and remaining sweet pickle relish
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