Vegan Carrot Cocktail Weenies
At the beginning of your vegetarian diet, family meals and holidays are especially difficult times to stick with eating meat free! I remember the first Christmas after I went meat free and there were two dishes that were really hard for me to resist. There’s just something about the family’s mini cocktail bbq weenies and homemade swedish meatballs that I cannot resist. They smell so good and bring back so many family memories.
For as long as I can remember my family has brought bbq weenies and swedish meatballs to every single holiday event.This year’s family Christmas will be no different with one half of the kitchen covered in crock-pots and the other half covered in desserts. If your family is anything like mine, everyone brings a “dish to pass” in order to create a huge buffet line.
Being the only vegetarian in a family of meat eaters, I always feel like I need a bomb-ass vegetarian dish to pass.
That’s exactly where this bbq weenie recipe comes into play. It’s so stinking good everyone is going to be asking for the recipe. Go ahead- blow their mind that you used carrots instead of “smok-y links”.
These weenies can be cooked in a crock-pot or in a medium saucepan on the stove, your choice. For time’s sake, I cooked them on the stove and tossed them into a crock-pot to keep them warm. To start, I boiled 2 lbs of carrots in vegetable broth and whipped up my marinade. After about 8 minutes the carrots should be tender. At this point, dump out the broth and toss the marinade on top of the carrots. Cook this on low to let the flavors sink in for at least 20 minutes. Since I tossed mine into a crock-pot, the carrots sat in the marinade for about 3 hours on a low setting and they were perfect. Store any leftovers in the refrigerator for up to a week or use them to make Pigs in a Blanket.
If you liked this recipe, check out these Michigan-Style Coney Dogs and these Carrot Hot Dogs!
BBQ Carrot Cocktail Weenies
2 lbs organic baby carrots
4 cups vegetable broth
2 cups bbq sauce
¼ cup liquid aminos or tamari
¼ cup ketchup
1 tbsp liquid smoke (use less if your bbq sauce is smoky)
1 tbsp blackstrap molasses*
3 tbsp 313 Foodie Sauce*
2 tbsp lemon juice or vinegar
1 tsp garlic powder
1 tsp onion powder
*optional: I used these ingredients because I had them on hand. If you don’t have them lying around, just omit them. The recipe will still turn out great!
Boil the carrots in vegetable broth while you create a marinade. After 8 minutes, drain the broth and pour the marinade over the cooked carrots to cook on low for another 20 minutes. Toss the bbq weenies into your favorite container to serve at your next holiday party. Enjoy!
Nutrition facts based on recipe serving 8 people.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.