Completo (Chilean Hot Dog) & WFPB carrot dogs

*In Chile, they load hot dogs up with tons of toppings, including tomatoes, tons of mayo, and tons of palta (avocado). A surprisingly delicious change from normal hotdogs. If you miss the taste of mustard, dip your fries or tots in it. That's it!

*Below is a recipe for carrot dogs from Blacks Going Vegan. It tastes great and I do them up Chilean completo style, American style, Chicago style, or with New York with mustard and sauerkraut.

8-10 carrots (trimmed to hot dog size)

2 c. water

Marinade:

2 Tbsp liquid smoke

1/4 c. Tamari sauce (soy sauce)

1 tsp powdered garlic

1 tsp salt

1/4 c. low sodium vegetable broth or water

1/4 c. red wine vinegar

1 Tbsp maple syrup

Peel the carrots, shaping them with peeler to an even roundness. Trim the ends to fit your buns in length.

Place about 2 cups of water in a skillet and heat to boiling; add carrots and cover, simmer along for 8-10 minutes or until carrots are fork tender. Do not overcook! Another option is to toss with evoo and roast in oven- but this takes longer.

When tender, brush with liquid smoke, BBQ sauce and/or maple syrup, allowing marinade to caramelize the carrots and create a nice brown exterior coating. (If you prefer, you can grill them over low coals). 

Serve with your favorite sides and toppings.  I like to make it like a Chilean Completo with avocado mayo, and tomato. Also love it with onions and mustard. Real fermented sauerkraut is great too with mustard.  Or make a chili dog!  Or Chicago Dog!  (Mustard, Sweet Relish, Celery Salt, Tomato Wedges, and Peppers).