Grilled Veggie Brats Recipe - Forks Over Knives

Ingredients

• 1 1½-lb. daikon radish, about 12×2 inches, or 6 medium parsnips, peeled
• 1½ cups beer or low-sodium vegetable broth
• ½ cup apple cider vinegar
• 1 teaspoon liquid smoke
• 1 teaspoon dried marjoram
• 1 teaspoon crushed red pepper
• ½ teaspoon ground white pepper
• ⅛ teaspoon ground cloves
• 2½ teaspoon caraway seeds
• 2 sweet onions, thinly sliced
• 3 cloves garlic, minced
• 6 whole grain hot dog buns, warmed or grilled
• 1 cup quartered grape tomatoes
• 1 tablespoon coarse ground mustard