Carrot Dogs

• 8 large carrots, peeled and cut to bun length
• 1/4 cup water
• 1 vegetable bouillon cube
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 Tbsp maple syrup
• 2 tsp liquid smoke
• 1 tsp yellow mustard
• 1 clove garlic, minced

Set a pot of water on the stove to boil. Once boiling, add peeled carrots and cook for 12-15 minutes until fork tender (be careful not to overcook). 

Meanwhile, in a small bowl or coffee mug, add 1/4 cup water and vegetable bouillon cube. Microwave for 1 minute (long enough to completely dissolve the bouillon cube). Stir in remaining ingredients and set aside. 

Once carrots are done boiling, immediately rinse them under cold water to stop them from cooking. Transfer carrots to a zip-lock bag then pour in marinade. Close the bag, squeezing out as much air as possible, and transfer to the fridge, with the bag laying flat. Marinade for a minimum of 6 hours and as many as 24 hours.

To heat, cook carrot dogs on a grill or pan until heated through. Serve on a hotdog bun with your favorite toppings.