Vegan Chili Carrot "Dogs" | Recipe

In a large Dutch oven or other pot (with a tight-fitting lid) wide enough to hold the carrots lengthwise, combine about 2 cups water and the coconut aminos. Add a few spoonfuls each of agave, A.1., and ketchup, some garlic powder, and a few drops of liquid smoke. Stir it up, then bring to a boil over medium-high heat. 

Add your carrots to the boiling liquid. There should be just enough liquid to cover the carrots; add a bit of water, if necessary. Boil gently until the carrots have softened slightly and the liquid is slightly reduced, 10 to 15 minutes (add more water if necessary to keep the carrots covered). Cover the pot and simmer for about 10 more minutes, until the carrots are tender but still offer a little resistance when poked with a skewer or sharp knife. Use tongs to transfer the carrots to a platter, then pat them dry. Don't clean the pot yet—you're going to need that pot and the liquid in it for the chili, so just set it aside. 

Heat a seasoned (or lightly oiled) cast-iron grill pan or skillet over medium-high heat. Brown the carrots on both sides. Transfer to a platter to keep warm. 

Start your chili: Add 1 to 2 cups water to the liquid left in the pot and bring it to a boil, scraping the bottom and sides of the pot to loosen up any bits stuck there. Stir in the pecans and add more water if necessary so the nuts are covered with liquid. Boil gently, uncovered, for about 15 minutes, until the pecans are softened (add more water if necessary to keep the pecans covered). 

Meanwhile, make the coleslaw: Put the cabbage in a large bowl and add a bit of mayonnaise, honey mustard, dressing, garlic powder, and pepper. Stir it up and you've got yourself a quick coleslaw. Taste to see what more seasonings it might need. Set it in the refrigerator until we're serving. 

Drain the pecans and put them in a food processor. Process on high until chopped fine (the pecans should look like ground beef or turkey, but of course they're not). 

Heat some grapeseed oil in a nonstick skillet over medium heat. Add the ground pecans, mustard, agave, ketchup, chili powder, seasoning, and garlic powder. Stir it up to combine. Cook stirring, until heated through, 3 to 4 minutes. 

Build your chili dogs: Put a carrot dog in each bun. Top each with some coleslaw, chili, chopped onions (if you want some), ketchup, mustard, and relish. Now we say a prayer, "OOHHH, GOD, WE THANK YOU," and get on into these chili carrot dogs.

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