Makes 36 | Total time: 1½ hours | Active time: 30 minutes
Photo by VK Rees
Vegan pigs in a blanket are the cutest things in the world and I do not need to state my case. A picture tells a thousand words. Little roasted baby carrots wrapped in puff pastry, because bunnies love carrots and real pigs deserve real blankets.
Baby carrots were put on this earth for this recipe. This is their moment. Roasted at high heat, they get a little caramelized, a little sweet, and a little smoky from the paprika, then wrapped in puff pastry, sprinkled in sesame seeds and transformed into something really spectacular.
Pigs in a blanket are one of the great hors d’oeuvres of all time. There is something about a little thing wrapped in pastry that makes people go absolutely feral at a party. You put a tray of these vegan hors d’oeuvres out and they are gone before you’ve even had one yourself, so stash a few away up front. These carrot pigs in a blanket deliver everything the original promises: flaky pastry, a perfect dippable bite, and sesame seeds on top that add a subtle nuttiness and a little crunch to every bite. Instead of a hot dog in the middle, you get an upgrade: smoky roasted carrot.
These are from Superfun Times and they work for every occasion. Easter, Christmas party, New Year’s Eve, Valentine’s Day, Mother’s Day, Thanksgiving appetizer hour, Halloween spread. Any gathering where you need something impressive that isn’t actually that much work.
Most of the time here is hands-off. The carrots roast while you prep the pastry, and then it’s just the very satisfying work of wrapping each little carrot in its blanket.
One important thing: buy the thicker baby carrots if you can. The thin ones shrink down to almost nothing in the oven. You want them just under ½ inch in diameter.
SNUGGY BUNNY (VEGAN PIGS IN A BLANKET) FAQ
Is store-bought puff pastry vegan? Many store-bought puff pastry is “accidentally” vegan. Just check the ingredients or google which are vegan. If you want to make your own, a rough puff pastry works great here and is more approachable than it sounds. I have a recipe for it in Fake Meat, if you have that cookbook.
What brand of Dijon should I use? Any Dijon works. Whole grain mustard is also great here if you want a little more texture. A good spicy brown mustard is another solid call.
What else can I dip these in? A honee mustard would be good! Just stir some agave into the Dijon along with a little vegan mayo. Any cocktail sauce or Russian dressing sounds good to me, too. No need to get too fancy.
Can I make these ahead? You can roast the carrots a day ahead and refrigerate them. The assembled unbaked snuggies can also sit in the fridge for a few hours before baking. Once baked they’re best eaten right away.
Can I use regular carrots instead of baby carrots? Yup. Find fresh thin ones (1/2 inch to 3/4 inch wide), not those giant tree trunk kinds. Cut them into 2 to 3 inch pieces. The roasting time should be about the same. They won’t look this cute though!
Can I use vegan hot dogs instead? Totally. Here is a recipe for vegan hot dogs. Slice them into 2-inch pieces and sear them before wrapping, then just follow the baking instructions.
Can I sprinkle something other than sesame seeds on top? Hells yeah. Everything bagel seasoning is fantastic here. Poppy seeds, nigella seeds, or just a little flaky salt all work. Use black sesame for a dramatic effect.
My puff pastry is tearing when I roll it. What do I do? Let it thaw a little longer at room temperature. It should be pliable but still cold. If it tears just press it back together, it puffs up in the oven and hides most imperfections.
How did I end up here? You were probably searching for “vegan pigs in a blanket,” “vegan appetizers,” “carrot pigs in a blanket,” or “vegan Easter appetizers.” These are from Superfun Times and they are exactly what a party table needs. Congratulations on googling like a pro!
Snuggy Bunnies (Carrots in a Blanket)
Ingredients
- 36 thick baby carrots about 1 pound
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1½ teaspoons smoked paprika
- 1 sheet frozen puff pastry thawed
- 1 tablespoon toasted sesame seeds
- Dijon mustard for serving
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment.
- Toss the carrots with the olive oil and ¼ teaspoon of the salt to coat. Arrange in a single layer on the baking sheet, cover tightly with aluminum foil, and roast until tender, about 20 minutes.
- Remove the foil, sprinkle the paprika and remaining ¼ teaspoon salt over the carrots, and toss to coat. Transfer the carrots to a plate. Keep the oven on. Discard the old parchment and line the baking sheet with a fresh sheet.
- Place the pastry sheet on a lightly floured surface and roll out into a rectangle approximately 11 by 15 inches. Using a paring knife, cut the pastry into strips about 3 inches long and 1 inch wide — you want each strip to wrap around a carrot with a little carrot peeking out on each side.
- Wrap each carrot in a strip of puff pastry, sealing the edge with a little water. Place seam-side down on the parchment. Brush the tops with water and sprinkle with sesame seeds, pressing them gently into the pastry.
- Bake until golden and puffy, 10 to 15 minutes. Serve immediately with Dijon mustard.
