Vegan Roasted Carrot Dogs | Schulstad Bakery Solutions

Ingredients

• 10 carrots
• 1.5 Tbsp oil
• 2 tsp salt
• 1.5 tsp pepper
• 1 twig of fresh rosemary
• 1 tsp dried thyme
• 2 tsp paprika powder
• 2 Tbsp soy sauce
• 1 tsp nutmeg
• 200 ml water
• 200 g of vegan skyr or soy yoghurt
• Pickled beets & fennel
• ½ cup white vinegar
• ½ tablespoon sugar
• 1 large raw beet, chopped/shredded
• 1 large raw fennel, chopped/shredded
• 1 tsp corns of pepper
• handful of cilantro and other herbs to garnish