1 tbsp tamari
1 tsp siracha
1/2 tsp garlic powder
1 tsp coconut sugar
2 medium size potatoes
2 cloves garlic
1/2 tsp salt
1 tbsp nutritional yeast
1 tbsp vegan butter + 1/2 tbsp
Bring water to a boil and then add carrots, let boil for about 10-15 minutes. The larger carrot took 15 and the smaller took 10. you should be able to put your fork through the carrot but not too soft that it is mushy.
Combine sauce ingredients, 1 tbsp tamari ,1 tsp siracha ,1/2 tsp garlic powder and 1 tsp coconut sugar in a container that your carrots can fit into.
Add carrots and let marinate for 4 hours to 2 days.
Once marinated, preheat the oven to 350 degrees and cook for 20 minutes. I put the oven on broil for 3 minutes aswell to brown the buns and carrots towards the end.
While waiting on the carrots, we can start with the mashed potatoes. Bring a pot of water to a boil first.
While waiting for the water to boil, cut potatoes in equally sized pieces.
Once the water is boiled, add potatoes and let boil around 15-20 minutes. Mine were perfect at 18.
While waiting for the potatoes to cook, you can add the flavoring to a bowl. 2 cloves of garlic chopped up fine, 1/2 tsp salt, and 1 tbsp nutritional yeast
Add 1 tbsp of vegan butter to this, and mix the seasoning with the butter. Once the potatoes are ready you can mash them with this mixture and add the remaining 1/2 tbsp of vegan butter if needed.
Butter the hot dog buns and add some garlic powder if desired, place these in the oven until lightly browned.
Now you can assemble! I enjoy combining the carrot dog with the mashed potatoes, but these flavors may be strange to some people.