Shredded Carrots with Homemade BBQ Sauce! If you love shredded BBQ then you’re going to love this healthy and delicious recipe.
Pulled BBQ carrots. You think I’m kidding? I’m not. But before we start talking about this DELICIOUS recipe, let’s dish.
January first was my second vegan anniversary! That decision has been life changing.
I feel great, I’ve saved so many animals, Alex and I founded Veganosity, I’ve met an amazing group of vegan blogger friends, and this little blog is thriving.
Life is good!
How Many Animals Does a Vegan Save Each Year?
According to Animal Equality, “Over 56 billion farmed animals are killed every year by humans. More than 3,000 animals die every second in slaughterhouses around the world.” 56 BILLION! We can’t.
Thankfully, we don’t. In two years Alex and I have saved approximately 800 animals combined. Just a speck when you look at the astronomical number of animals killed every second, but I bet those 800 animals are grateful.
We’re also pro-adoption when it comes to adding a furry friend to the family. There are so many beautiful animals sitting in cages right now just waiting to be loved. Please adopt.
And now, what you’ve been waiting for – Pulled BBQ Carrots with Homemade Barbecue Sauce!
You guys, you just don’t know how fabulous carrots are until you turn them into chewy, meaty, slightly spicy, pulled BBQ deliciousness.
Monday night was the big game. Number 2 Alabama vs number 1 Clemson. It called for BBQ, y’all! Roll Tide!
Now, I’ve made BBQ jackfruit for our Southern lovin’ games, and it’s quite delicious, but I wanted to try something different.
I’ve had the idea of making pulled BBQ carrots in my head since I visited the Wonderland Expressat The Chicago Botanic Garden.
There was a spirits and wine tasting at the event and I needed to eat. Unfortunately, and true to the Standard American Diet, everything had meat, cheese, or cream in it. They had a beef sandwich with slaw on the menu, so I got creative and asked if I could have a slaw sandwich, which gave me the idea to create a pulled BBQ veggie recipe.
Carrots seemed like the obvious vegetable because they shred easily, they’re the color of BBQ sauce—more or less—and they have a sweetness that would rock with the spicy sauce.
HOW TO MAKE HOMEMADE BBQ SAUCE AND PULLED CARROTS
This is sooooo good. And it’s easy to make. If you have a food processor it’s even easier.
All you need to do is shred four or five large carrots and thinly slice a large red onion, put them in a baking pan on to p of parchment paper, drizzle the tiniest amount of olive oil on them, toss to coat, spread them out evenly in the pan, grind some black pepper on top, cover the pan with foil, and roast for approximately thirty minutes. Make sure you shake the carrots and onions in the pan every ten minutes so they roast evenly.
While the carrots and onions are roasting—it smells so good—make the BBQ sauce. Or, if you’re feeling lazy you can use a vegan sauce, such as Amy’s or Stubbs.
Once the carrots and onions are roasted to a soft texture and are slightly caramelized, you can put them in a medium sauce pan with a cup of barbecue sauce and simmer for ten minutes.
That’s it! Pile the pulled BBQ carrots on a bun, toss with some chopped red cabbage, add extra sauce if you want, and take a big bite of yum.
If you make these, and I hope you will, please come back and tell me what you thought. I’m so excited to hear from you.
Did you watch the championship game on Monday night?
Are you a pulled BBQ fan?
Are you excited for the Australian Open? A girl has to have a sport to watch now that football’s almost over.
Speaking of football. This is a great recipe to make for your Super Bowl party!
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You have to try these pulled BBQ carrots with homemade BBQ sauce! They’re so meaty, chewy, and delicious. And they’re healthy!
Appetizer, Main Course
- 5large carrots – peeled and shredded
- 1large red onion – peeled and thinly sliced
- 1/2teaspoonof olive oil
- Sea Salt and Black Pepper to taste
- 1cupof tomato sauce
- 3clovesof garlic
- 1/4cupof apple cider vinegar
- 1tablespoonof dark molasses
- 1/4cupof brown sugarSee Note
- 1teaspoonof salt
- 1teaspoonof paprika
- 1teaspoononion powder
- 1/4teaspoonof cayenne peppersee note in instructions
- 1/4teaspoonof white pepper
- 1tablespoonof lime juice
- 1pepper from a small can of peppers in adobo sauce – remove the seedsthe pepper is optional, this will make the sauce extra spicy, if you use it, make sure to remove the seeds
- 1teaspoonolive oil
Preheat the oven to 385° and line a baking pan with parchment paper. If you don’t have parchment paper you can line it with lightly oiled aluminum foil or lightly grease the bottom of the pan to avoid sticking.
Shred the carrots with the shredder attachment of your food processor or with a box or hand held grater.
Thinly slice the onion.
Put the carrots and onion in the baking pan and drizzle the olive oil over them. Toss well to coat and then spread them evenly in the pan. Sprinkle ground sea salt and ground pepper evenly over the top. Cover the pan with aluminum foil and roast for twenty minutes (shake the pan every ten minutes to ensure even roasting), remove the foil and roast for ten more minutes. The carrots and onions should be nice and soft, and lightly caramelized.
NOTE: If you are sensitive to spicy food blend the BBQ sauce without the cayenne pepper first, then add it slowly until you find the heat that’s good for you. Also, if you don’t tolerate spicy food, skip the pepper in adobo sauce
While the carrots and onions are roasting, put the sauce ingredients in a blender and blend until fully combined and smooth. Pour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally to avoid scorching the sauce.
Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes.
Two vegan brown sugar options are Imperial Sugar or GW Sugar. You could also use coconut sugar.
The nutrition facts are an estimate only.