Our family LOVES Disney!. We are lucky enough to live in sunny Florida, only a few hours from the park, and have the additional perk of discounted residence season passes. I

f you are fan, or frequent visitor of Disney’s Magic Kingdom as well, then you probably know all about Casey’s Corner.

For those not familiar, it is a quick serve restaurant that serves hot dogs and fries. In the last couple of years Disney has really stepped up their vegan game, adding lots of vegan options including beyond burgers, and sausages to all of their parks.

Thanks to these new offerings, Casey’s Corner now has a vegan hot dog that is so crazy good! It is actually a beyond sausage topped with pickle slaw, grilled corn and a special sauce.

I not only ate mine, but half of one of my kids, and wished I had another.

So when we came home from our last Disney day, I decided we could easily recreate this tasty treat, but maybe make it a bit healthier, and more budget friendly using carrot dogs.

I have never been a big fan of faux meat hot dogs, and although I love the Beyond brand sausage, we can not always easily find them, and they are not nearly as cheap as a bag of carrots!

You could 100% use any vegan sausage or hot dog you like for this recipe you like if you are not a carrot dog fan. I can tell you first hand it is just as delicious as a sausage, or a carrot dog!!

So if you have been to the park, had this hot dog, and are still craving more, it’s so easy to make yourself one or 3 (I’m not judging) at home.

If you have never had this hot dog, then you really have try it!! And if you ever get over the the Magic Kingdom, just know your biggest issue finding something vegan to eat, is actually just deciding on WHICH vegan thing to eat! Not a bad problem to have at a theme park!

INGREDIENTS::

1 batch carrot dogs, or store bought vegan hotdogs or sausage
1 pack hot dog buns
2 cups slaw mix or shredded cabbage
2 tablespoons apple cider vinegar
2 tablespoons vegan mayo
1/4 cup finely diced dill pickles
salt and pepper to taste
2 ears of corn

THE SAUCE

2 tablespoons mayo
2 tablespoons bbq sauce

DIRECTIONS:

Prepare carrot dogs according to instructions. They are best if marinated over night, but I often will start a batch in the morning and grill them at dinner time.
In a medium bowl add the cabbage, pickles, mayo, vinegar, salt and pepper to taste, and stir. Store in the fridge covered until ready to use.
You can grill the carrot dogs (my preference) or also heat them in a skillet. If using the grill, lightly spray the grill surface with some spay oil. Grill the carrots for about 10 minutes or until you have some nice grill makes on all sides. If heating in a pan, spray pan with some oil, and heat carrot dogs for about 5 minutes to make sure they are cooked through.
Shuck and clean both ears of corn. If using a grill, lightly spray the corn with some oil or brush with vegan butter, and place on the grill along with the carrot dogs. Grill for about 10 minutes turning the corn serval times to avoid burning. If you do not have a grill you can boil the corn for 5 to 10 minutes just to heat through.
Allow the corn to cool. Using a sharp knife, carefully cut the corn off of the cob.
Whisk together 2 tablespoons of mayo and bbq sauce in a small bowl.
To serve, top the carrot dog with slaw, some corn, and a drizzle of sauce.

Seves 6-8

If you like this recipe, try these:

Carrot Dogs

Carrot Corn Dogs

Vegan Pigs in a Blanket (carrot dogs)

We regularly make carrots dogs, so making vegan pigs in a blanket with tiny carrots seemed like the perfect party idea.

This recipe is quick and easy.

The best kind!

Just boil, and marinate the carrots, wrap them in some crescent dough, bake, and you are good to go.

These pigs in a blanket are perfect for parties, or just a healthy little snack!

Just add mustard and you are ready to snack

INGREDIENTS:

1 package baby carrots (you need 32 baby carrots, which is about a small bag)
2 cans of store bought crescent dough (most brands are plant based, but read the ingredients on the back to be sure)
1/2 cup vegan parmesan (optional)

The carrot marinade

1/4 cup coconut aminos
1 table spoon maple syrup
1 teaspoon of the following: garlic powder, salt, mustard powder, smoked paprika, turmeric
3 teaspoons liquid smoke
1 tablespoon grape seed oil
2 tablespoons water

COOKING INSTRUCTIONS:

Mix marinade ingredients in a 9x13 baking dish, or a large zip lock bag.
Boil baby carrots until they are just soft enough to poke a fork in. Be careful not to get the too soft though.
Drain carrots and add them to your marinade.
Let the carrots marinate at least 6 - 7 hours. You can start them in the morning and have them for dinner, or marinate them over night for the next day.
Remove crescent dough from package and cut each triangle of dough in half, creating 2 triangles from each crescent.
Place carrot on the widest end of the triangle and roll to the end.
Arrange pigs in a blanket on a cookie sheet. Two packs of crescents yields 32 pigs in a blanket, so you will need 2 cookies sheets. (You can easily half this recipe, and use only one can of crescents, and half the carrots)
Bake according to crescent package instructions, or for about 10 - 15 minutes at 350.
Once pigs in a blanket are done and cooled, you can roll them in some vegan parmesan for extra zip, or leave them as is!