Mini Vegan Carrot Dogs in a Blanket - vegan appetizer
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3.85 from 38 votes

Mini Carrot Dogs in a Blanket

These vegan mini carrots in a blanket are the perfect appetizer for any holiday or sports party like the Superbowl! 
Author: Karissa


Carrot Dogs in a Blanket

Maple Mustard Dipping Sauce

  • 1/3 cup dijon mustard or your favorite mustard
  • 2 tbsp maple syrup
  • 1/2 tsp garlic powder
  • pepper to taste


Carrot Dogs in a Blanket

  • First, pick through the baby carrots and sort out the weirdly-shaped or super skinny ones. (Set them aside for making veggie stock or chickpea noodle soup!)
  • 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 10-14 minutes of boiling.
  • Drain.
  • Add the boiled carrots to a shallow dish or a quart-sized, sealable bag.
  • Add the remaining ingredients to the carrots. Cover the dish or seal the bag and give them a good shake. 
  • Marinate for at least 10 hours in the fridge - 18+ hours is ideal. Give them a shake every few hours or when you think about it. 
  • Cut the crescent roll triangles into halves or thirds. If cutting into thirds, roll the dough out a bit before cutting to maximize surface space.
  • Drain and rinse the marinated carrots off.
  • 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.)
  • Bake @ 375 degrees Fahrenheit for 11-14 minutes or until golden brown. 

Maple Mustard Dipping Sauce

  • Mix together all ingredients. Thin out with a little water if you prefer.



This recipe can make up to 48 mini carrot dogs in a blanket if you cut each crescent triangle into thirds.
...Last ditch effort? If it's the day of and you're wondering how you can make these quicker, I have a shorter method for you. The carrots won't taste as rich and flavorful as the overnight method, but they're still delicious. Simply boil the carrots in the marinade - but increase the amount of veggie stock to cover the carrots by about an inch. Bring to a boil, turn to low, cover with a lid, and simmer for 25 minutes. Turn the heat off and set the pot aside for at least 3 hours - but the longer they can marinate, the better!