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You are here: Home / The Main Meal / Carrot Hot Dogs with Japanese Yam “Buns”

Carrot Hot Dogs with Japanese Yam “Buns”

By Flora & Vino 9 Comments

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Carrot Hot Dogs with Japanese Yam “Buns”! This veg-centric take on the classic hot dog is totally vegan, gluten-free, and grain-free!

Carrot Hot Dogs with Japanese Yam Buns by Flora & Vino

Before I was vegan, I was vegetarian for a few months in college, trying on the veg-life for size.

It felt good.

I remember I sheepishly broke my veg-tastic streak on a night-out at the ballpark with friends.

Peer pressure persuaded me to order a ballpark hot dog because, hey, I didn’t want to be the oddball snacking on peanuts until the 9th inning.

My, how times have changed.

These days, I’ll gladly flaunt my veg while watching home runs.

And I’ve got just the quirky veg alternative that is sure to get noticed.

These Carrot Hot Dogs with Japanese Yam Buns might be the cutest and healthiest “hot dog” you’ve ever seen!

A smoky marinaded carrot “dog” placed between a perfectly baked japanese yam “bun” piled with my favorite ballpark toppings!

Hot diggity dog, let’s get to it.

Japanese Yams on cutting board

In line at the ballpark recently I happened to see the words “veggie” and “dog” together on the menu.

They were probably a variation of “Smart Dogs”– the veggie hot dogs we ate growing up that my dad fondly described as “cardboard” whenever mom fixed them.

I’ve never been a huge fan of meat-alternatives, so, yeah, Smart Dogs aren’t my favorite.

But I’ve got a smarter dog for ya.

Have you ever tried carrot dogs?

They’ve got the shape, color, and texture to trick you!

I’m not the first to make them but I might be the first to smash them inside of a japanese yam and call it a hot dog sandwich.

carrots in marinade

This recipe has been a long time in the making.

In fact, its origins date back to two summers ago!

I had recently been feeling good on a gluten-free diet, and couldn’t find a hot dog bun that made me feel as equally amazing.

Let’s do a little carb swap, I thought, quizzing myself on any white carbs that faintly resembled a bun.

When in doubt…sweet potato it out.

Any sweet potato are yam will do here, but I love using Japanese yams for their starchy interior, sweet flavoring, and yellow flesh!

All you have to do is chop off the ends, bake ’em, and slice them open for the easiest 1-ingredient bun, hun.

Eden Foods mustard

Now, I’m not going to lie to you and say that this dish tastes like a hot dog.

It doesn’t.

But if you love sweet potatoes and smoky roasted carrots topped with your favorite condiments, you’re going to love it.

The carrots are marinaded in a blend of vegetable broth, paprika, Eden Foods Organic Brown Mustard, maple syrup, apple cider vinegar, and Tamari lite to achieve their smoky flavor and burnt sienna coloring.

Sweet japanese yams pair wonderfully with the smoky carrots in this unexpected pairing.

I love mimicking the visual elements of your classic hot dog with vegetable elements that take on new flavor and taste profiles!

If you’re looking to add protein to this dish, try serving it with legumes or over grains.

Carrot Hot Dogs with Japanese Yam Buns by Flora & Vino

Serious Q:  What are your favorite hot dog toppings?

I’ve always been a simple mustard and relish kind of a gal.

Ketchup? Ugh.

Onions? Nah.

Chili cheese? …Why?

So I kept the toppings simple and authentic here.

I love the mix of Eden Foods Organic Yellow Mustard, dill relish, and fresh herbs to top mine.

Some other ideas that I think would be yum are: sauer kraut, avocado, or hot sauce.

Feel free to get creative with your toppings to top this creative dish!

Carrot Hot Dogs with Japanese Yam Buns by Flora & Vino

These Carrot Hot Dogs with Japanese Yam Buns are the perfect eclectic plant-based main!

Try serving them as a plant-based option to entertain at a cookout or barbecue.

Kids will love their novelty and shape and adults will love all of the veggies packed inside!

If you’re pondering how to eat them, you’ve got options.

For particularly messy “dogs”, feel free to resort to a knife and fork.

If you’re feeling brave and have a sturdier yam “bun”, devour it in hand to mouthfuls and know you look like a total babe while doing it.

Carrot Hot Dogs with Japanese Yam Buns by Flora & Vino

If you make these Carrot Hot Dogs with Japanese Yam Buns, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Want more stuffed sweet potato? Check out my BBQ Jackfruit Stuffed Sweet Potatoes, Stuffed Purple Sweet Potatoes with Tandoori Chickpeas & Turmeric Tahini, and Sweet Potato Boats with Sweet Potato Cream.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox

Carrot Hot Dogs with Japanese Yam Buns by Flora & Vino

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Carrot Hot Dogs with Japanese Yam Buns


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  • Author: Flora & Vino
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Diet: Vegan
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Description

Carrot Hot Dogs with Japanese Yam “Buns”! This veg-centric take on the classic hot dog is totally vegan, gluten-free, and grain-free!


Ingredients

Japanese Yam Buns

  • 6 Japanese yams, scrubbed and patted dry

Carrot Hot Dogs

  • 6 large carrots
  • 2 cups low-sodium vegetable broth
  • 2 TBSP apple cider vinegar
  • 2 TBSP tamari lite
  • 1 TBSP Eden Foods Organic Brown Mustard
  • 1 1/2 TBSP pure maple syrup
  • 1 tsp smoked paprika
  • 1/4 tsp garlic powder 
  • 1/4 teaspoon ground black pepper

For serving

  • Eden Foods Organic Yellow Mustard
  • dill relish
  • fresh herbs

Instructions

  1. Wash and scrub the Japanese yams and carrots. Chop off the tapered ends of each potato with a knife. Scrub the carrots and trim with a knife so that they are the same length as the sweet potato that you will be using. Pro tip: chop off thin end and keep as much of the thicker part of the carrot as possible for more uniform “dogs”.
  2. Peel the carrots with a vegetable peeler and shave them to make them uniform in width. Pro tip: use the vegetable peeler to round out the ends of the carrots to make them look more like a “hot dog” shape!
  3. In a medium baking dish, mix together all of the ingredients for the marinade. Add in the carrots and marinade for 30 minutes at room temperature. Optional to skip this step if you’re pressed for time.
  4. Preheat the oven to 400 °F. Line a baking sheet with parchment paper and place the sweet potatoes on the baking sheet. Stab several times with a fork. Place them in the oven along with the marinaded carrots in the baking dish. 
  5. Bake the japanese yams and carrot for 50-60 minutes, until the japanese yams are tender to touch and the carrots are fork tender when stabbed with a fork. Rotate the carrots in the marinade 2-3 times during the baking time to ensure they don’t dry out.
  6. Remove both the yams and carrots from the oven. To assemble the carrot dogs, split each japanese yam open with a knife, careful not to go too far down. Drain the carrots from the excess marinade and place a carrot in each japanese yam slit.
  7.  Top with desired toppings– I love dill relish, yellow mustard, and fresh herbs! Serve immediately. Store any leftovers in an airtight container for 2-3 days, though best when fresh. 

Notes

Recipe adapted from Ooh La La It’s Vegan

  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Category: Main Meal
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Sandwiches & Wraps, Stuffed Veggies, The Main Meal

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Reader Interactions

Comments

  1. amel fs

    January 5, 2020 at 3:54 am

    Beau partage

    Reply
  2. amel sm

    January 5, 2020 at 3:57 am

    Nice post

    Reply
  3. aryne

    January 11, 2020 at 8:30 am

    great post thanks

    Reply
  4. aryne

    January 11, 2020 at 8:36 am

    great recipe thanks

    Reply
  5. Deb

    September 23, 2022 at 7:41 pm

    Love, love, love your spin on my recipe. I never would have imagined putting then in a sweet potato. Thanks for sharing and linking back!

    Reply
    • Flora & Vino

      October 2, 2022 at 1:12 pm

      Hi Deb!

      You’re so welcome! Thanks for stopping by and for the original inspiration!

      XOXO Lauren

      Reply
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