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