New York System Hot Wieners (All-The-Way Vegan Style)

These are not Coney Island Dogs. Although they're called New York System, they're Rhode Island staples. The rumor is Rhode Island is the only state that allows the low quality of beef that goes into the recipe so that's why they're only available here. Unfortunately I'm guilty of eating many, many, many of these health monstrosities. 

But the fact of the matter is the combination of wiener, mustard, seasoned meat sauce, raw onion, and celery salt on a steamed bun is god damned delicious and it's something my life couldn't be without. Thankfully, these are my veganized wieners. Something I've been dreaming about creating and have finally done. 

These use a carrot for the wiener and TVP for the "meat" sauce but feel free to get extra simple about it and use a standard veggie dog. Both ways work and both ways are awesome. Speaking of substitutions, I'm sure these would work great with Beyond Beef or Gardein Beefless Crumble. Just add the spices and "beef" at the same time you'd add the TVP.

New York System Hot Wieners
Makes 10 Hot Wieners

Ingredients:

For the carrot "wieners":

• 10 medium sized carrots, peeled, with the ends cut off, trimmed to bun size
• 1 cup Bragg’s Liquid Aminos
• 1 cup water
• 4 tbsp. rice vinegar
• 4 tbsp. sesame oil
• 2 tbsp. apple cider vinegar
• 1 tsp. Liquid Smoke
• 4 cloves garlic, minced
• 1 tsp. dried ginger
• 1 tsp. black pepper
• 1/2 tsp. granulated onion powder
• cooking oil

Instructions:

1. Boil carrots for approximately 6 to 8 minutes, or until fork tender but still crisp. Drain and place carrots in an ice water bath to stop the cooking.
2. While the carrots are cooking, whisk together the Bragg’s, water, vinegars, sesame oil, liquid smoke, garlic, and seasonings.
3. Combine the carrots and the marinade in a zipper gallon-size bag or in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.
4. To cook the carrots, oil a cast iron skillet and heat over medium heat. Place the carrots and about 1 cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes, or until warm.

For the "meat" sauce:

• 3/4 cup dry TVP
• 1/2 cup boiling water
• 2 tbsp. molasses
• 1 tbsp. chili powder
• 1 tbsp. paprika
• 2 tsp. garlic powder
• 1/4 tsp. allspice
• 1/4 tsp. curry
• 1/2 tsp. dry mustard
• 1/2 tsp. ground cinnamon
• 1/4 tsp. black pepper
• 4 tbsp. Earth Balance
• 2 yellow onions, minced, divided
• 1/4 cup water

Instructions:

1. Add dry spices and TVP to a bowl and mix to combine. Pour over 1 cup boiling water with 2 tbsp. molasses, stir, and let sit until reconstituted.
2. In a medium saute pan over medium heat add Earth Balance and 1 minced onion. Saute till translucent, but do not brown. 
3. Add reconstituted TVP, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.

To assemble your Hot Wieners:

1. Wrap hot dog buns in paper towel and steam in a steamer basket. 
2. To each bun add carrot dog, yellow mustard, meat sauce, minced onion, and celery salt.
3. Feast. The proper number is eat is three "all-the-way".

Carrot dogs inspired by Clean Eating Veggie Girl.