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Inspired-by-Antoni Veggie Dogs with Quick-Pickled Carrots and Sweet Dijon

When Queer Eye’s Antoni Porowski made “fancy” hot dogs for a fundraiser in Season One, I knew I had to try a vegan version. This is an adaptation of his honey mustard/pickled carrot-topped hot dog!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4 people


  • 4 veggie dogs premade meat substitute or plant-based option of choice (like carrot dogs!)
  • 4 buns gluten-free or otherwise (optional)

Quick-Pickled Carrots

  • 1 cup carrots cut small
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 tsp sea salt or salt substitute
  • 2 tsp sugar or sugar substitute

Sweet Dijon

  • 3 tbsp dijon mustard
  • 1 tbsp agave


Quick-Pickled Carrots (make ahead)

  • Combine all ingredients but carrots in a saucepan and simmer until sugar and salt are dissolved.
  • Pour hot brine over carrots. Add additional water or vinegar as needed to cover them completely.
  • Seal the lid tightly and refrigerate for at least 1 hour, optimally 24 or more.

Sweet Dijon

  • Mix together dijon and agave until thoroughly combined.

Top your veggie dogs!

  • Cook veggie dogs as required/preferred, using an optional butterfly cut to help contain toppings.
  • If using bun or bread, drizzle with sweetened dijon before adding veggie dog.
  • Top cooked veggie dogs with pickled carrots, then drizzle with [more] sweet dijon to taste.
  • Serve & enjoy!


I tend to dice my carrots for a sort of pseudo-relish, while Antoni uses a julienne (“matchstick”) cut. Or, get your pickled carrots pre-made for a low-spoon option!
Extra pickled carrots? Enjoy them as a side, on their own as a snack, or in a different recipe!
Keyword Barbecue, Dijon, Vegan, Veggie