Description
Enjoy a fun and flavorful twist on a classic childhood favorite with these Vegan Pigs in a Blanket featuring marinated baby carrots wrapped in flaky crescent roll dough. The carrots are soaked overnight in a savory soy-based marinade, then boiled for tenderness before being wrapped and baked to golden perfection. This meatless recipe is easy to make and perfect for appetizers, snacks, or party treats, delivering a delightful combination of umami, spice, and comforting textures all in one bite.
Ingredients
Scale
Marinade
- ½ cup soy sauce
- ⅓ cup vegetable stock or water
- ¼ cup rice vinegar
- ½-1 teaspoon liquid smoke
- 4 cloves garlic (minced or smashed)
- 1 ½ teaspoons fresh ginger (optional)
- ¼ teaspoon white pepper
- ½ teaspoon onion powder
- 1 Tablespoon sesame oil
- 1 Tablespoon brown sugar (optional)
Main Ingredients
- 16 ounces baby carrots
- 16 ounces crescent rolls (2 packages)
- Everything but the Bagel Seasoning (optional)
Instructions
- Prepare the Marinade and Carrots: Whisk together soy sauce, vegetable stock or water, rice vinegar, liquid smoke, garlic, fresh ginger (if using), white pepper, onion powder, sesame oil, and brown sugar until well combined. Place the baby carrots in a bowl with a lid or shallow pan and pour the marinade over them ensuring the carrots are submerged. Cover and refrigerate for at least 8 hours, preferably up to 24 hours, stirring occasionally for even marination. If short on time, marinate for a few hours and adjust cooking time accordingly.
- Cook the Marinated Carrots: Transfer the carrots and marinade to a large saucepan. Add extra water if needed to fully submerge the carrots. Bring to a boil over medium-high heat, stirring occasionally, and cook for 7-10 minutes until the carrots are tender but still hold shape. Drain the carrots and let them cool enough to handle.
- Prepare Crescent Rolls: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Separate the crescent rolls dough into individual pieces. Cut each piece into two or three smaller triangles or strips, suitable for wrapping around the carrots.
- Wrap the Carrots: Place one cooked baby carrot on the wide end of each crescent roll piece. Roll the dough around each carrot completely, making sure it is well wrapped. Place each wrapped carrot seam-side down on the prepared baking sheet. Sprinkle with Everything but the Bagel Seasoning if using, for added flavor and texture.
- Bake: Bake in the preheated oven for 12-15 minutes until the crescent rolls are golden brown and cooked through. Remove from oven and allow to cool slightly before serving.
- Serve: Serve these Vegan Pigs in a Blanket warm with your favorite dipping sauces. Enjoy as a fun appetizer, snack, or party treat!
Notes
- Marinating the carrots overnight greatly enhances their flavor and mimics savory ‘carrot dog’ taste.
- If short on time, marinate for at least 2 hours and boil the carrots until very tender.
- For added texture and flavor, sprinkle with Everything but the Bagel Seasoning before baking.
- These rolls are best enjoyed fresh and warm but can be reheated gently in the oven.
- The recipe is naturally vegan and can be adapted to gluten-free by using gluten-free crescent rolls.
Nutrition
- Serving Size: 5 rolls
- Calories: 338 kcal
- Sugar: 14 g
- Sodium: 1787 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
