Grilled Carrot Hot Dogs

In a medium bowl, whisk all sunflower oil (2 tbsp), gluten-free tamari (0.33 cup), apple cider vinegar (3 tbsp), maple syrup (2 tbsp), liquid smoke (1 tbsp), nutritional yeast (2 tbsp), smoked paprika (1.5 tsp), granulated garlic (1 tsp), granulated onion (0.75 tsp), and ground coriander (0.75 tsp) well. Set aside.

Place about water (1 inch) into a large pot that will fit a steamer basket. Place the basket on the bottom and cover the pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to medium-low to maintain a low boil and place carrots (8) in the basket. Cover and cook until carrots (8) are tender throughout, about 20-25 minutes. Keep an eye on the water so it doesn't fully evaporate. Add more hot [water] if needed. Start 25m timer

In a 2-quart baking dish (or similar), arrange the carrots (8) so they all lay flat on the bottom. Pour the [marinade] on top of the carrots (8). Turn a few times and then spoon [marinade] on the top side of the carrots (8). Cover and marinate in the fridge for 2-3 hours, turning once at the halfway mark and spoon mixture on top side of carrots again.

Preheat your grill to medium-high heat. Grill carrots (8) for 2-3 minutes on each side, until lightly browned and they have charred grill marks (You can also use a lightly oiled grill pan over medium heat). Place dog buns (8 hot) on the grill for 1-2 minutes for grill marks (watch carefully). Start 2m timer

Dress the dogs (8 carrot) up and serve immediately. Enjoy!