This is a crazy easy recipe.
A few weeks ago I found a recipe for using a carrot as a Vegan hot dog. As crazy as that sounds I realized that the texture of a cooked carrot is somewhat similar to a hot dog, and well, the shape is kind of a new brainer. The "dog" in this recipe would be hidden in the bun and covered with toppings. Dang, not that I really loved hot dogs, and frankly, I have only had one Vegan hot dog, and don't feel the need to do that again. It just wasn't the best. Check out the carrot dog link.
While pondering this wonder,
my mind made a connection. One of our favorite pre-vegan treats, served almost every New Year's Eve with much guilt and heartburn was Beanie Weenies...or Little Smokies. I'd buy those little packages at the grocery store, slather them in various concoctions until we found the perfect brew...grape jelly and mustard and onion soup mix ended up being the wiener...I mean winner. I'd dump it all in a crockpot and simmer it for hours. The little dogs would puff up and brown. And we'd eat em up.
So if a carrot could fool the mind into believing I was eating a hot dog, could small carrot lengths, drenched in sauce fool me into thinking I was eating Beanie Weenies? Worth a shot.
I had recently made a big batch of BBQ sauce from the Blissful Bites cookbook and had purchased ten pounds of organic carrots at Costco two weeks ago. Voila. Good time to experiment.
I chopped the carrots into mini-carrot size. (Seriously, mini organic carrots would be a breeze.) I dumped them into my small crockpot, drenched them and stirred til all were covered in the homemade BBQ sauce and turned it on low for four hours. I added a bit more BBQ sauce right before serving so they were nice and saucy.
That's it. They are delicious. And unless someone loves the snap of gristle and would miss it, I'm pretty sure no one would really care that these are substitutes for Beanie Weenies. Ya know?