Happy Halloween week!! Halloween may look a little bit different for some of us this year but by gosh we’re going to make the most of it. Halloween snacks are not canceled! This is the first of a few different Halloween recipes I have up my sleeve and I have to say, it’s definitely the cutest. Meet my Vegan Halloween Mummy Carrot Dogs!
Aren’t these little guys a scream? I saw something similar on Pinterest made with hotdogs and knew I could whip up my own version with veggies and plant-based cheeze spread. You can use any Plant Perks flavor you’d like. I went with our Smoked Provolone Cheeze Spread. It’s perfect for making mummy eyeballs and of course, completely delicious.
You’ll want to start by parboiling the carrots. In other words, boiling the carrots until just barely tender. This makes the roasting process so much faster and ensures the pizza dough bakes at the same rate as the carrots. I added salt and liquid smoke to the cooking water to infuse the carrots with flavor.
While the carrots boil, roll out your pizza dough into a thin shape. It doesn’t have to be a circle. Then use a pizza cutter or pastry cutter to slice the dough into thin strips. Using one strip of dough per carrot, wrap around and around until the carrot is mostly covered. Don’t forget to leave a space for the eyeballs!
Bake the mummy carrot dogs for 12 to 15 minutes, depending on your oven temperature and pizza dough recipe. In the end, the pizza dough should be light golden and crisp. All that’s left to do is make the eyeballs and a condiment spider web for dipping – those instructions are in the recipe. I hope these Halloween Mummy Carrot Dogs bring some fun to your at-home festivities this week!
Vegan Halloween Mummy Carrot Dogs Recipe
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Serves 4 to 6
- 1 pound of carrots
- 4 cups water
- 2 teaspoons salt
- 1 teaspoon liquid smoke
- 1 teaspoon olive oil
- Pinch of salt
- Few twists of black pepper
- 8 ounces pizza dough
- Coconut oil cooking spray
- 1 package of Plant Perks Smoked Provolone Cheeze Spread
- 1 teaspoon black olives, very finely diced
- ½ cup organic ketchup
- 2 tablespoons yellow mustard
- Peel the carrots and cut them into sticks of equal length and thickness; about 5 inches long and ½ inch in diameter.
- Place the carrots in a saucepan and pour in four cups of water. Add the salt and liquid smoke to the saucepan and bring everything to a boil over medium heat. Adjust the heat to maintain a gentle boil for 5 to 7 minutes, until the carrots are slightly tender but not falling apart.
- Drain the carrots and rinse with cool water to stop the cooking process. Return the carrots to the saucepan and drizzle with a teaspoon of olive oil. Sprinkle the carrots with salt and black pepper.
- Preheat your oven to 450F degrees and line a baking sheet with parchment paper or a silicone mat.
- Roll out your pizza dough into a flat shape about ¼ inch thick. Use a pizza cutter or a knife to cut ¼-inch thick strips about 12 inches in length. Working one by one, wrap a piece of pizza dough around each carrot, leaving a space for the “eyes” near the top.
- Lightly mist the mummies with coconut oil cooking spray and bake for 12 to 15 minutes, until the pizza crust is just starting to turn light golden. Remove the mummy carrot dogs from the oven.
- Scoop the Smoked Provolone Cheeze Spread into a pastry bag fitted with a fine tip. Or, you can use a small zip top bag and snip off the tip of one corner. Gently squeeze two small dots into the open spot on each mummy to create “eyeballs.” Place very finely chopped black olive on each dot to create pupils (optional, but fun!).
- Place a small dip bowl on a serving platter. Fill the bowl with ketchup and draw four concentric rings on the surface of the ketchup with yellow mustard. Use a toothpick to draw lines from the center of the bowl outwards to create a spider web effect.
- Transfer the mummy carrot dogs to the serving platter and serve!