Shredded BBQ Carrots with Homemade Sauce
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! I can’t. Thankfully, I 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. I’m 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 baby!
Now I’ve made BBQ jackfruit for our Southern lovin’ games. It’s quite delicious. But me, being me, wanted to try something different, and I’ve had this idea in my head since I visited the Wonderland Express at 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.
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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