Tag / meatalternatives

by Chantel Chansa

Carrot Dog Recipe

I love finding different recipes to try that offer veggies, fruits, beans and legumes as the meat substitute. I never would have thought that using carrots as a hot dog substitute and they actually do not taste like a carrot. I was skeptical at first when this recipe was presented to me. Once I tried it, I was in love with this particular recipe. I did try another carrot dog recipe but this one was my favorite and hope you enjoy it as much as I do.

If you are looking for a meat substitute for hot dogs, then this is the best one in my opinion so far. I and my family has tried a few different ones and this one has been the best tasting. Yeah, it may take a while to marinate but it is well worth the time. It does not taste like a carrot because of the marinade but taste more like a hot dog flavor from the grill. Not a heavy smoked flavor but subtle enough to taste the flavoring that a hot dog gives. I have noticed that if you marinate them longer than 24 hours, you’ll have a stronger taste of the soy sauce. Which isn’t bad tasting but just more pronounced in that flavor. You do not have to cook all of them at once, just store them in an airtight container with the marinade and cook as directed.

INGREDIENTS

  • 4-6 carrots peeled and ends cut off
  • 1/4 cup soy sauce/liquid amino acids
  • 1/4 cup water
  • 1 TBSP white vinegar
  • 1TBSP sesame oil
  • 1/2 TBSP apple cider vinegar (ACV)
  • 1 clove minced garlic
  • 1/4 tsp dried ginger
  • 1/4 tsp black pepper
  • 1/8 tsp onion powder

DIRECTIONS

  1. Boil carrots in a pan until tender, 8-10 minutes. DO NOT over cook. Once cooked, drain and rinse with cold water to stop the cooking process.
  2. While carrots are cooking, make the marinade. Add ingredients #2 – 10 to a shallow dish and whisk together.
  3. Add cooked carrots to marinade and shake gently until they are all coated. Cover and place in the fridge. Marinate at least 4 hours, or overnight.
  4. When ready to cook the carrots, heat a frying pan on med-high heat. Add carrots to pan with 1/2 cup of marinade. Turn heat down to low and simmer for about 10 minutes or until heated through.
  5. Serve on hot dog buns with your favorite toppings
  6. ENJOY !!!

Below you will find the PDF to download or print this recipe.

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    by Chantel Chansa

    Best Black Bean Burger

    Vegetarian ,vegan, plant based friendly

    This black bean burger recipe is, so far, the best I have ever tasted. It is better than the famous box brands. This recipe uses fresh ingredients for the most part, but, all can be fresh if you cook your own black beans in place of using the canned. The one tip that I can give about this recipe is to be sure the beans drain at least 20 minutes to avoid having “too moist” burgers. I have only cooked these on the stove in a skillet, but I’m most certain that these will taste just as good on the grill or oven. This recipe can also be used by anyone who just wants a break from meat, but also wants a delicious alternative to meat. This recipe is a five star in my household.

    Black Bean Burger Recipe

    Ingredients Makes 6- 3 1/2″ wide patties

    • 2- 15oz cans black beans, rinsed and drained (reserve 6 TBSP of the liquid)
    • 2 TBSP All-Purpose flour
    • 4 scallions, minced
    • 2 garlic cloves, minced
    • 1 tsp ground cumin
    • 1 tsp hot sauce (opt)
    • 1/2 tsp ground coriander
    • 1/4 tsp salt & pepper-each
    • 1- ounce tortilla chips, crushed (roughly 1/2 cup)
    • 1/4 cup olive oil (any high heat oil or spray)
    • 6 burger buns

    Directions to make patties

    Be sure beans are rinsed and well drained and allow them to sit in the colander for 30 minutes.

    Whisk reserved bean liquid and flour in a large bowl until well combined and smooth. Stir in scallions, salt, and pepper until combined. Process tortilla chips in food processor until finely ground. Add beans and pulse until beans are coarsely ground (about 5 pulses). Transfer bean mixture to bowl with flour mixture and mix well.

    Divide mixture into six portions having 6 firmly packed patties. Heat 1 TBSP oil in a nonstick skillet over medium heat. Lay 3 patties in skillet and cook for 5 minutes, or until browned. Flip and repeat the process (including the oil) prior to cooking the other side.

    To keep patties warm while cooking the remaining patties, adjust oven rack to middle position and heat to 200 degrees. Place cooked patties on a rimmed baking sheet in the oven to keep warm.

    **Cooked patties should not be mushy or fall apart**

    Note: The recipe above is how I make mine, the PDF is from the original source, “Vegan for Everybody” recipe book by America’s Test Kitchen. Here is the link if you are interested in purchasing.

    https://www.booksamillion.com/p/Vegan-Everybody/Americas-Test-Kitchen/9781940352862?id=8866666383342

    The PDF is below if you choose to download or want to print it for your recipe book of favorite recipes. To download recipe, touch the black “download now” button.

    black-bean-burger-pdfDownload Now

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