Some people are going to call us crazy for this one… 🥕🔥 Grill-approved, this viral hot dog swap is 100% plant-based full of homegrown flavor. Don’t knock it ‘till you try it; harvest your Back to the Roots produce and follow the recipe below for a truly mind-blowing BBQ. 6 large homegrown carrots 2 cups low-sodium vegetable broth 1/4 cup apple cider vinegar 3 tablespoons soy sauce 1 1/2 tablespoons maple syrup 1 tablespoon liquid smoke 1 teaspoon smoked paprika 1 clove garlic, roughly chopped 1/4 teaspoon ground black pepper Optional: 1/2 tablespoon vegan Worcestershire sauce Peel and trim the carrots to resemble a hot dog size and shape. Make the marinade. Add the broth, apple cider vinegar, soy sauce, maple syrup, liquid smoke, garlic, black pepper, and optional vegan Worcestershire sauce to a medium sauté pan. Mix to combine. Boil the carrots. Place carrots in the pan and set over medium-high heat. Bring the mixture to a boil, then reduce to a simmer and continue cooking until the carrots are fork tender, about 10 to 12 minutes (cooking time may vary depending on the thickness of the carrots). Remove the pan from heat and allow it to sit for 15 minutes. Grill for 3-5 minutes. Remove the carrots from the cooking liquid and transfer them to a clean plate. Brush the marinated carrots with your cooking oil of choice (we use olive oil or vegetable oil). Then place the carrots on the prepared grill and cook for 3 to 5 minutes or until grill marks appear. Flip and grill for 3 to 5 minutes more. Grill the buns. When the carrots have about 1 minute left to cook, place the buns on the grill, cut side down. Cook for 1 minute, then flip and grill the backside for 1 minute more. Serve. Remove the vegan carrot dogs and buns from the grill and assemble with your favorite toppings. Enjoy! Video via @consciouschris and @sweetsimplevegan. #nationalhotdogday #viralrecipes2025 #carrothotdog #carrothotdogrecipe #growingcarrots #organicseeds #hotdogrecipe #kidfriendlyrecipes #healthyrecipes #vegetarianrecipes