Spooky Vegan Mummy Carrot Dogs
These fun, spooky vegan mummy carrot dogs are the perfect plant-based snack for your next Halloween party! They are healthy, easy to make, and sure to impress your guests.
Equipment
- Saucepan
- Baking Sheet
- Parchment Paper
- Pizza Cutter
- Piping bag
Ingredients
Carrot Dogs
- 1 lb carrots peeled, cut into 5-inch sticks, 1/2-inch thick
- 4 cups water
- 2 tsp salt
- 1 tsp liquid smoke
- 1 tsp olive oil
- 1 pinch black pepper
Mummy Wrap
- 8 oz pizza dough store-bought or homemade
- coconut oil cooking spray
- 4 oz vegan smoked provolone cheese spread
- 1 tsp black olives finely diced for pupils
Spider-web Dip
- 1/2 cup ketchup
- 2 tbsp yellow mustard
Instructions
- Parboil the carrots – Place carrots, water, salt, and liquid smoke in a saucepan. Bring to a boil, then simmer 5–7 minutes until slightly tender but still firm. Drain, rinse with cool water, and return to the pan. Drizzle with olive oil and sprinkle with black pepper. Toss to coat.
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Prep the dough – Roll pizza dough into a thin rectangle (about 1/4-inch thick). Use a pizza cutter to slice into 1/4-inch wide strips, each about 12 inches long.
- Wrap the mummies – Take one strip of dough and wrap it around a carrot stick, leaving a small gap near the top for the “eyes.” Repeat for all carrots. Place on the baking sheet.
- Bake – Lightly mist the wrapped carrots with coconut oil spray. Bake 12–15 minutes until the dough is light golden and crisp.
- Make the eyes – Spoon the cheese spread into a small piping bag. Pipe two small dots of cheese into the gap on each carrot. Gently press a piece of black olive onto each dot to form a pupil.
- Spider‑web dip – In a small bowl, add the ketchup. Squeeze 4 concentric rings of mustard on top. Use a toothpick to drag lines from the center outward, creating a web pattern.
Notes
Nutritional Info (Per serving): Calories: 160, Total Carbs: 22g, Net Carbs: 20g, Fats: 5g, Protein: 4g.
