Carrot Dogs

Cut the tops and tips off each carrot, then peel the carrots. If you like, you can use your peeler to shape the ends into a rounded form, similar to a real veggie dog.

In a wide saucepan, add the water, soy sauce, liquid smoke, garlic powder, onion powder, mustard, and black pepper. Stir until well combined, then add the carrots, laying them in a single layer.

Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 to 15 minutes, or until the carrots are tender enough to be pierced with a fork.

Remove the saucepan from the heat, cover it, and let it cool to room temperature. Transfer the carrots and liquid to an airtight container and refrigerate overnight, or up to 2 days.

Grill or pan-fry the carrot dogs when you're ready by placing them onto a hot indoor or outdoor grill rack or into a lightly oiled frying pan over medium heat. Turn the dogs as needed to get a golden seer on all sides, about 5 minutes or so.

Serve the carrot dogs on a bun and garnish with mustard, ketchup, veggie chili, onions, sauerkraut, mushrooms, avocado, and other desired toppings.

The possibilities are endless, not to mention delicious!