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
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!