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    Home » Sandwiches & Burgers

    Tex-Mex "Carrot Dogs"

    Published: Jan 13, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Tex-Mex "Carrot Dogs" with Cilantro Lime Sauce! A completely meatless version of a summer favorite, these smoky, roasted carrot "hot dogs" are loaded with homemade pico de gallo, a sprinkle of cheese and drizzled with a truly addictive Cilantro Garlic Yogurt Sauce. Don't knock it 'til you've tried it! 

    Tex-Mex "Carrot Dogs" with Cilantro Garlic Yogurt Sauce. A meatless version of a summer favorite: Smoky carrot "hot dogs" loaded with Tex-Mex toppings!

    This recipe was originally posted on May 24, 2017 and updated on January 13, 2022.

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    There aren't many meat products I've missed since changing to a pescatarian diet 5 years ago, but every once in a while, nostalgia hits and my taste buds crave something classic and familiar.

    Carrot Dogs are a totally meatless substitute for hot dogs that you can enjoy whether you're a meat-eater or not! This version, seasoned with smoky paprika and cumin, is topped with pico de gallo, jalapenos and a butt-kickin', spoon-lickin' cilantro lime sauce that gives it a fabulous Tex-Mex twist! (Be sure to scroll to the Variations & Substitutions section for other amazing flavor combos you'll love.)

    This recipe is naturally vegetarian and can be made gluten-free, dairy-free and vegan. (See substitutions area below.)

    Jump to:
    • Ingredients
    • Instructions
    • FAQ's
    • Variations & Substitutions
    • Tex-Mex “Carrot Dogs”

    Ingredients

    • Carrots. Thicker carrots work well here to make sure your dogs aren't puny!
    • Olive oil. Use olive or your favorite oil to coat and roast the carrots and help them caramelize and soften in the oven.
    • Spices. Smoked paprika & cumin add a delicious smokiness without needing to use liquid smoke.
    • Red onion. Packing a nice sharp bite, red onion will be part of the pico de gallo that tops these dogs.
    • Tomatoes. I like to use Roma tomatoes, but feel free to use your favorite.
    • Lime juice. This recipe uses lime juice in both the pico de gallo topping and the cilantro lime sauce.
    • Sea Salt. I prefer sea salt for seasoning because, due to the large crystals, I tend to use less but it still packs a powerful punch.
    • Greek Yogurt. Yogurt (Greek or regular) is great to use in sauces and spreads. I use whole milk Greek for the creaminess and richness, but you can use what you prefer. Alternatively, you may use sour cream.
    • Cilantro. Cilantro can be polarizing, but it's fantastic in Mexican-inspired dishes! If you don't care for it, omit or replace with your favorite herb or spice.
    • Garlic. A few cloves of garlic most definitely add a punch of flavor to this sauce! Dial it back or amp it up accordingly.
    • Hot Dog Buns. A soft potato or brioche bun is always my favorite, but feel free to use a gluten-free bun if needed.
    • Mexican cheese blend. Cotija, Asadero or just plain cheddar are also good on these dogs!
    • Pickled jalapenos. Optional, but highly recommended! If you're sensitive to heat, try "tamed" pickled jalapenos... yes, they truly exist!

    Instructions

    Make Carrot Dogs

    Preheat the oven to 450 degrees. Line a baking pan with foil. Place carrots on baking sheet. Set aside.

    In a small bowl, whisk together oil, smoked paprika and cumin. Pour the oil mixture over the carrots and roll them back and forth to coat them evenly. Sprinkle with sea salt to taste.

    Roast carrots for 30-35 minutes until they're fork-tender.

    Make the pico de gallo

    In a small bowl, combine the diced onion, tomato, juice from half a lime and a sprinkle of sea salt. Set aside until ready for assembly.

    Make the Cilantro Lime Sauce

    In the bowl of a food processor, pulse together yogurt, cilantro, garlic, lime juice and salt until smooth, stopping to scrape down the sides occasionally. The sauce should be thin enough to drizzle but not runny. Scoop into a bowl and refrigerate until ready to use.

    Assemble Carrot Dogs

    Place a roasted carrot {or two if they're thinner} in a toasted bun. Top with Mexican cheese blend, pico de gallo, and a drizzle of yogurt sauce. Add pickled or fresh jalapenos on top, if desired.

    Tex-Mex "Carrot Dogs" with Cilantro Garlic Yogurt Sauce. A meatless version of a summer favorite: Smoky carrot "hot dogs" loaded with Tex-Mex toppings!

    FAQ's

    What are carrot dogs made of?

    Well... carrots! Carrot dogs are basically roasted or cooked carrots, seasoned in a way that makes them taste similar to real hot dogs. Many carrot dog recipes call for being marinated in a mixture of soy sauce & liquid smoke, but for this recipe, I simply season with smoked paprika, cumin and salt to give them the characteristic smokiness of hot dogs. No marinating time is necessary.

    Can carrot dogs be made ahead?

    Yes. You can season the carrots and leave them in an airtight container in the refrigerator for a day or two. I'd wait to roast them until just before eating for the best flavor and texture.

    Should I peel my carrots before roasting?

    I prefer to, but it's not necessary. If you choose not to peel them, be sure to give the outside a good scrub with a vegetable brush under hot running water to remove any dirt.

    Tex-Mex "Carrot Dogs" with Cilantro Garlic Yogurt Sauce. A meatless version of a summer favorite: Smoky carrot "hot dogs" loaded with Tex-Mex toppings!

    Variations & Substitutions

    Try these delicious carrot dog variations!

    • Bahn Mi-Inspired Carrot Dogs: Season carrots with smoked paprika & salt. Half way through roasting time, brush with hoisin sauce. Serve with shredded or diced cucumber, radish, jalapeno slices & chopped cilantro.
    • Slaw Dogs: Make carrot dogs as instructed. Top with crunchy cole slaw!
    • Island Dogs: Season carrots with smoked paprika & salt. Half way through roasting time, brush with teriyaki sauce. Top carrot dogs with pineapple pico de gallo!
    • Chili Dogs: Top carrot dogs with your favorite chili and a sprinkle of sharp cheddar. To keep things meatless, try my Vegetarian Lentil & Farro Chili!

    Diet-specific Substitutions

    • Gluten-Free: Use a gluten-free hot dog bun in place of regular.
    • Dairy-Free or Vegan: Use plant-based yogurt in place of regular yogurt. Omit cheese or use plant-based cheese shreds.
    Carrot dogs on a white sheet of parchment with toppings surrounding it.

    Tex-Mex “Carrot Dogs”

    Dianna Muscari | The Kitchen Prep
    Tex-Mex “Carrot Dogs” with Cilantro Lime Sauce — A completely meatless version of a summer favorite! Smoky roasted carrot “hot dogs” are loaded with homemade pico de gallo, a sprinkle of cheese and drizzled with a truly addictive Cilantro Garlic Yogurt Sauce. Don’t knock it ’til you’ve tried it! 
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Lunch, Sandwiches & Burgers
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 6 thick peeled with ends trimmed (see notes)
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon sea salt

    For pico de gallo

    • ½ cup diced red onion
    • ½ cup diced tomato
    • 2 teaspoons fresh lime juice
    • ¼ teaspoon sea salt

    For Cilantro Garlic Yogurt Sauce

    • ½ cup Greek yogurt whole milk or 2%
    • 1 teaspoon fresh lime juice
    • ¼ cup fresh cilantro chopped
    • 1 medium garlic clove grated or minced
    • ¼ teaspoon sea salt

    Additional Ingredients/Toppings

    • 6 hot dog buns toasted
    • ½ cup shredded Mexican cheese blend divided
    • ¼ cup jalapeno slices pickled or fresh

    Instructions
     

    Make Carrot Dogs

    • Preheat the oven to 450°F. Line a baking pan with foil. Place carrots on baking sheet. Set aside.
    • In a small bowl, whisk together oil, smoked paprika and cumin. Pour the oil mixture over the carrots and roll them back and forth to coat them evenly. Sprinkle with sea salt to taste.
    • Roast carrots for 30-35 minutes until they're fork-tender.

    Make Pico de Gallo

    • In a small bowl, combine the diced onion, tomato, juice from half a lime and a sprinkle of sea salt. Set aside until ready for assembly.

    Make Cilantro Lime Sauce

    • In the bowl of a food processor, pulse together yogurt, cilantro, garlic, lime juice and salt until smooth, stopping to scrape down the sides occasionally. The sauce should be thin enough to drizzle but not runny. Scoop into a bowl and refrigerate until ready to use.

    Assemble Carrot Dogs

    • Place a roasted carrot {or two if they're thinner} in a toasted bun. Top with Mexican cheese blend, pico de gallo, and a drizzle of yogurt sauce. Add pickled or fresh jalapenos on top, if desired.

    Notes

    Inspired by Cooking Light Magazine.
    Tips:
    • Thicker carrots work best for this recipe. If your carrots are on the thinner side, adjust the cook time by cooking for about 20-25 minutes so they don't burn. You can also use more than one carrot per carrot dog if they're not as hearty.
    Variations:
    • Bahn Mi-Inspired Carrot Dogs: Season carrots with smoked paprika & salt. Half way through roasting time, brush with hoisin sauce. Serve with shredded or diced cucumber, radish, jalapeno slices & chopped cilantro.
    • Slaw Dogs: Make carrot dogs as instructed. Top with crunchy cole slaw!
    • Island Dogs: Season carrots with smoked paprika & salt. Half way through roasting time, brush with teriyaki sauce. Top carrot dogs with pineapple pico de gallo!
    • Chili Dogs: Top carrot dogs with your favorite chili and a sprinkle of sharp cheddar. To keep things meatless, try my Vegetarian Lentil & Farro Chili!
    Diet-specific Substitutions:
    • Gluten-Free: Use a gluten-free hot dog bun in place of regular.
    • Dairy-Free or Vegan: Use plant-based yogurt in place of regular yogurt. Omit cheese or use plant-based cheese shreds.

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    Reader Interactions

    Trackbacks

    1. …continued – 24 MORE Eat Your Veggies recipes | Association of Food Bloggers says:
      June 23, 2017 at 4:47 pm

      […] Tex-Mex "Carrot Dogs” by The Kitchen Prep Summer cookouts can often be devoid of veggies, but not when you bring these Tex-Mex "Carrot Dogs" to the table! Smoky roasted carrots are the star of the show here with fresh pico de gallo and zesty Cilantro Garlic Yogurt Sauce topping them off. A delicious way to get more veggies in your diet! […]

      Reply
    2. Creamy Carrot Ginger Soup - The Kitchen Prep Blog says:
      January 24, 2018 at 1:42 am

      […] found that I enjoy the flavor of carrots more when they’ve been cooked {or, you know, turned into a hot dog} since they mellow out a bit and some of that natural sweetness shines […]

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

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