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Chili Cheese Carrot Dawgs


By Danni McGhee aka DAM Good Vegan

Going vegan doesn't mean you have to give up your favorite comfort foods. These Chili Cheese Carrot Dawgs are a perfect example of how simple it is to swap out animal ingredients for delicious plant based alternatives.

Learn how to make this recipe for yourself with Danni during the Dump Dairy Workshop Series this Friday! There's still time to sign up for free to access this exclusive content.

Cook Time: 40 minutes | Servings: 8


Carrot Dawgs:

  • 8 large carrots, peeled and trimmed to hot dog length

  • 1/4 cup soy sauce

  • 2 Tbsps apple cider vinegar

  • 2 Tbsps maple syrup

  • 1 tbsp liquid smoke

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp black pepper

  • 8 hot dog buns

Cheese Sauce:

  • 2 large potatoes, peeled and diced

  • 2 large carrots, peeled and diced

  • 1/2 cup nutritional yeast

  • 1/4 cup olive oil

  • 1/4 cup water (from boiling the vegetables)

  • 2 Tbsps lemon juice

  • 2 tsps garlic powder

  • 2 tsps onion powder

  • Salt and pepper to taste


  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) diced tomatoes

  • 1 cup corn kernels (fresh or frozen)

  • 1 bell pepper, diced

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 Tbsps chili powder

  • 1 Tbsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp cayenne pepper (optional for heat)

  • Salt and pepper to taste

  • 2 Tbsps olive oil


Prepare the Carrot Dogs:

  1. In a large pot, bring water to a boil. Add the carrots and cook for about 10 minutes, until just tender but not mushy. Drain and set aside.

  2. In a shallow dish, combine soy sauce, apple cider vinegar, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper. Place the carrots in the marinade and let them marinate for at least 30 minutes, preferably a few hours or overnight for better flavor.

Make the Cheese Sauce:

  1. Boil the potatoes and carrots in a pot of water until tender, about 10-15 minutes. Reserve 1/4 cup of the boiling water and then drain.

  2. Blend the boiled potatoes and carrots with the reserved water, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and creamy. Set aside.

Prepare the Chili:

  1. In a large pot, heat grapeseed oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.

  2. Add the minced garlic and cook for another 1-2 minutes until fragrant.

  3. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to toast the spices.

  4.  Add the black beans, kidney beans, diced tomatoes, and corn. Stir to combine and let simmer for 10-15 minutes to let the flavors meld.

Cook the Carrot Dogs:

Heat a grill or skillet over medium heat. Grill or pan-fry the marinated carrots for about 5-7 minutes, turning occasionally, until they are slightly charred and heated through.

Assemble the Carrot Dogs:

  1. Place each grilled carrot dog into a hot dog bun.

  2. Spoon a generous amount of chili over each carrot dog.

  3. Drizzle the cheese sauce over the chili.


 Serve immediately and enjoy your delicious vegan chili cheese carrot dogs!


Danni McGhee Bio

Danni McGhee is a plant-based nutrition coach, food educator, and author.  Her brand, DAM Good Vegan, is an educational platform dedicated to inspiring and encouraging individuals to choose a plant-based vegan diet for optimal health & overall well-being.  She is passionate about making vegan food simple, affordable, and DAM Good!  

She provides support and guidance on the principles of plant-based nutrition while introducing fun and easy ways to incorporate healthier options into your already busy lifestyle. When you work with her, you will be empowered and equipped with all the knowledge and tools you need to make healthier choices every day. For recipes, support and transition tips, visit her website!

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