This week for meat-free Monday recipe and easy vegan cooking on a budget is carrot hotdogs. Aka marinated and barbecued carrots wrapped in a homemade pita.
Note: this isn’t a recipe that will easily cross to the UK where barbecuing is attempted once a year, when the weather gods align and someone has the time and inclination to burn the coals until they become barbecue-able embers. In Australia we just use bottled gas.
First cut any large carrots and boil for about five minutes, or when they reach the tender but not quite cooked stage.
Then marinade for a while, 10 mins-30 mins depending on what else you are making and how hungry you are. This week’s marinade is a whatever was found in the cupboard variety
- some soy sauce
- sesame oil
- rice wine vinegar
But nothing sweet because the carrots are sweet. If you have satay sauce > heck yes or make some up with a nut butter, soy and lemon.
Then you barbecue until charred and finished cooking. I didn’t photograph because it’s winter in Australia so it’s cold and it’s dark at the barbecue and Mr SW was in charge. I was in charge of rolling the breads, which I made into rectangles which are much easier to fill and wrap. They went nice and puffy this time.
Onto the easy pita I made last week (you know a recipe is good when it’s back in 7 days) with fennel fronds, cucumber and homemade kimchi and drizzled with a little of the leftover marinade.
