Mummy Carrot Dogs

One mummy, two mummies, three mummies, four…

Ate mummies and now there’s no more.

This was suppose to be the summer of carrot hot dogs but those warm, supposedly carefree days zoomed on by without even a second thought. Still intrigued by the idea of a whole carrot instead of a processed soy hot dog, Halloween offered another chance. But instead of a hot dog in a bun, it’s mummy carrot dogs.

Cooking and then marinating the carrots turns them hotdog-like. For the wrapping, I once again used the homemade no-yeast dough from Super Easy DIY Pockets. Some mummy dog recipes call for Pillsbury Crescent Rolls (Original) which is accidentally vegan, but I prefer to go less processed whenever possible. Plus it’s not that much more effort to make your own dough.

Mummy Carrot Dogs
Makes 6 pieces

Carrot Hot Dogs
2-3 carrots, about the width of a hot dog

Marinade
1 garlic clove, minced
1/2-inch piece of fresh ginger, peeled and minced
2 tablespoons rice vinegar
1 1/2 tablespoons tamari
1 1/2 tablespoons water
1 teaspoon olive oil
1/2 teaspoon liquid smoke

Peel the carrots and cut into 3-inch segments, round off the ends using the peeler. Bring a pot of water to boil and cook the carrots until al dente, it should still have a tiny bit of a snap. Drain and place in cold water to stop the cooking process.

In a bowl, combine the marinade ingredients and mix well. Add the carrots and place in the fridge to marinate for 6 hours or so.

Wrapping Dough
1/2 cup flour
1 tablespoon cornmeal
1 tablespoon olive oil
1 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup water

Preheat the oven to 375 degrees.

Combine all of the ingredients, except the water, in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a 1/4 cup of water).

Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick and roll out the ball of dough into a long thin strip. Cut into approximately 1/4 inch high strips and wrap a section around the body of the carrot hot dog. And another section around the top of the head. Gently press the seam to make it stay. Place seam side down on a well-oiled baking sheet.

Bake for 12-15 minutes until golden, flipping them over halfway through. Add a couple dots of yellow mustard for the eyes. Serve with your choice of condiments.

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