Pigs in a Blanket

These vegan pigs in a blanket can be made with baby carrots (yes, for real) OR for a super-easy version, just use vegan hot dogs. Recipe is adapted from Karissa’s Vegan Kitchen. Makes 32 mini rolls.

INGREDIENTS

• 2 cans crescent rolls (they’re usually vegan - but check the label)

• 1 (16-ounce) bag baby carrots

• ¼ teaspoon paprika

• ½ teaspoon black pepper

• ½ teaspoon vegan Worcestershire sauce, optional

• ½ teaspoon onion powder

• 1 teaspoon garlic powder

• 1 tablespoon maple syrup

• 3 tablespoons apple cider vinegar

• ⅓ cup soy sauce

• ⅓ cup vegetable stock

• Dash of liquid smoke, optional

INSTRUCTIONS

1. First, pick through the baby carrots and sort out the weirdly-shaped or super skinny ones. If you want to use all the crescent roll dough, choose 32 carrots to use.

2. Boil the baby carrots you're going to use until they are just barely tender. You don't want them so soft that they're going to fall apart but you won't want them to be super crunchy either. Check them frequently. They usually get to the perfect texture between 10-12 minutes of boiling. Drain.

3. Add the boiled carrots to a shallow dish or a quart-sized, sealable bag.

4. Add the remaining ingredients to the container with the carrots. Cover the dish or seal the bag and give them a good shake.

5. Marinate for at least 4 hours in the fridge. Overnight is ideal. Give them a shake every hour or so when you think about it.

6. Cut the crescent roll triangles into halves (each triangle is cut into two long, skinny triangles).

7. Drain and rinse the marinated carrots.

8. Roll the carrots up into the dough and place on a parchment-lined baking sheet about 2 inches apart. (You’ll probably need two baking sheets to fit them all.)

9. Bake at 375°F for 12-14 minutes or until golden brown.

10. Serve with your favorite mustard or BBQ sauce. Enjoy!

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