Carrot dogs
Smoky, savoury, and so satisfying — without oil, without meat, and without the calories that usually come with comfort food.
Wrapped in crispy rice paper, filled with marinated carrots + tempeh, they’re the ultimate guilt-free twist on a classi
Servings:
4
Prep Time:
20 minutes
Cook Time:
40 minutes
Ingredients
Carrot dogs
- 3 pieces Carrots
- 2 tablespoon Soy sauce
- 2 tablespoon Maple syrup
- 2 tablespoon Apple cider vinegar
- 1 teaspoon liquid smoke
- 80 grams Garlic (2 gloves)
- 1 tablespoon Onion powder
- 1 tablespoon Vegetable broth
- 30 milliliters Water
Tempeh bacon
- 100 grams Tempeh
- 1 tablespoon Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon liquid smoke (Or a bit of smoked paprika)
- 1 teaspoon Mustard
- 1 teaspoon Garlic powder
- 6 pieces Rice paper sheets
Nutritional Information
Total servings
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Per serving
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Method
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Carrot dogs
Peel the the carrots, and cut them in 2-3 pieces. Chop the garlic gloves, and put the rest of the ingredients on a pan, and fire it up.
Fry until a bit soft. -
Slice the tempeh, and throw the slices in a bowl. Add the other ingredients except the tempeh into the bowl, and mix well.
Cut the edges of the rice paper, and cut it in 2. Dip the rice paper in water, until it becomes soft. Lay them out on the table, and add the sliced tempeh, so you can wrap the rice paper around the tempeh, and close it.
Rap the rice paper with the tempeh inside around the carrots, and put them in a ovenproof dish. Top them with the left overs from the carrot marinade, and bake them in the oven for 30 min at 210 degrees.