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. The perfect addition to your vegan Oktoberfest menu!
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Servings: 4
Calories: 59kcal
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 the 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
Nutrition
Calories: 59kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 265mg | Potassium: 265mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10386IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg
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