ROASTED CARROT HOTDOGS WITH BASIL SAUCE AND RED CABBAGE SALSA
FOR THE HOT DOGS :
60 ml olive oil
30 ml soya sauce
15 ml maple syrup
2.5 ml smoked paprika
650 g carrots
6 hotdog rolls
FOR THE SAUCE:
300 g tofu
10 basil leaves
15 ml nutritional yeast
15 ml chives
salt and pepper
FOR THE SALSA:
1 small red onion, finely chopped
1 avocado, diced
250 ml red cabbage, shredded
125 ml cucumbers, sliced
5 ml lemon juice
salt and pepper
handful basil leaves, to garnish
For the hotdogs, combine the olive oil, soya sauce, maple syrup and paprika in a large Ziploc bag.
Trim and peel the carrots. Add it to the Ziploc bag and leave it to marinate in the fridge for at least 30 minutes or overnight.
Pre heat the oven to 220°C. Line a baking tray with baking paper, arrange the carrots on top and cover with foil.
Roast for 30 minutes, remove the foil and roast for 15 minutes until tender.
For the sauce, combine all of the ingredients and puree with a hand blender until smooth. Season it to taste and refrigerate until needed.
For the salsa, stir all of the ingredients together and season it to taste.
To serve, spread some of the sauce in each of the hotdog rolls. Add a carrot and serve it topped with some salsa. Garnish with basil leaves.
TIP: Add some smoked paprika, found at some supermarkets, to the marinade to add an extra bit of smokiness to the carrots.
Recipe: Gordon Hodge
