Description

Enjoy a fun, plant-based twist on a classic snack with these Vegan Pigs in a Blanket featuring marinated baby carrots wrapped in flaky crescent rolls. Marinated overnight to infuse rich, smoky flavors, these carrot dogs are boiled for tenderness and baked until golden brown. Perfect as an appetizer or party snack, they’re easy to prepare and sure to delight vegans and vegetarians alike.

Ingredients

Scale

Marinade

½ cup soy sauce
⅓ cup vegetable stock or water
¼ cup rice vinegar
½-1 teaspoon liquid smoke
4 cloves garlic, minced or smashed
1 ½ teaspoons fresh ginger (optional)
¼ teaspoon white pepper
½ teaspoon onion powder
1 tablespoon sesame oil
1 tablespoon brown sugar (optional)

Main Ingredients

16 ounces baby carrots
16 ounces crescent rolls (2 packages)
Everything but the Bagel Seasoning (optional)

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Instructions

Prepare the marinade: In a bowl, whisk together soy sauce, vegetable stock (or water), rice vinegar, liquid smoke, minced garlic, fresh ginger if using, white pepper, onion powder, sesame oil, and brown sugar until well combined. This mixture will flavor the carrots deeply.
Marinate the carrots: Place the baby carrots in a bowl with a lid or shallow pan and pour the marinade over them. Ensure the carrots are fully submerged. Cover and refrigerate for at least 8 hours, preferably up to 24 hours, stirring occasionally for even marination. For quicker prep, marinate for a couple of hours and boil longer in the next step.
Cook the carrots: Transfer the carrots and marinade into a large saucepan. Add additional water if needed to fully cover the carrots. Bring to a boil over medium-high heat, stirring occasionally, and cook for 7 to 10 minutes until the carrots are tender but not mushy. Drain and allow them to cool until safe to handle.
Preheat oven and prepare crescent rolls: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Unroll the crescent dough and separate into individual triangles or strips, cutting each piece into two or three smaller portions depending on size.
Wrap the carrots: Take one cooled marinated carrot and place it at the wide end of each crescent roll piece. Roll the dough around the carrot completely, sealing the end. Place each wrapped carrot seam-side down on the prepared baking sheet. Sprinkle with Everything but the Bagel Seasoning if desired for extra flavor and texture.
Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the crescent rolls turn golden brown and cooked through.
Serve: Remove from oven and serve immediately with your favorite dipping sauce such as vegan mustard, ketchup, or barbecue sauce. Enjoy your vegan pigs in a blanket warm!

Notes

This recipe replaces traditional meat dogs with baby carrots marinated to give smoky, savory ‘carrot dog’ flavors—a delightful meatless alternative without the use of meat substitutes.
Marinating overnight gives the best flavor absorption for the carrots; however, if pressed for time, marinating a few hours still works—just cook the carrots a bit longer to soften.
If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the marinade.
Everything but the Bagel Seasoning is optional but adds a great savory topping for extra texture and flavor.
Store leftover carrot dogs wrapped in the refrigerator and reheat in the oven to maintain crispness.

Nutrition

Serving Size: 5 rolls
Calories: 338 kcal
Sugar: 14 g
Sodium: 1787 mg
Fat: 19 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 0 mg