Chewy, meaty, healthy, and delicious pulled BBQ carrots. A must try!
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 look great (not bragging, you’ll see), 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.
I Feel Good!
The arthritis in my right ring finger and my back is gone. Disappeared. No more waking up to a stiff and sore finger. I can slip my rings on and off with ease. I can move heavy furniture (I love redecorating) and not feel the repercussions in my back for the next several days. Dairy folks, it does not do a body good.
Energy up the wazoo! I wake up early and feel refreshed. I don’t experience the mid-afternoon crash that I used to get every day at 4:00 pm. I sleep better. My menopausal hot flashes are infrequent instead of consistent. And, my colon is as regular as the rising sun. Plants get you moving.
I feel stronger and more athletic than ever. For those of you who are concerned—my protein consumption is marvy. You know who you are.
My heart feels good. Not in a physical sense, although it does seem to be in tip-top condition. I’m talking about spiritually. Something really special happens when you suddenly realize that you’re not contributing to the torture and slaughter of billions of animal every year. And it feels good to know that cutting animal products out of your life is helping to make the planet a little healthier.
I Look Good!
This isn’t said in the spirit of, damn girl, you look hot! LOL! Not. At. All. This is in the spirit of, good for you for looking this healthy and fit at fifty-two.
A few months into this blog we received a comment from the beautiful KTP. She’s the owner of RefleKtion salon in Chicago. She wanted us to know about the O & M vegan hair products that she uses as her salon. Long story short, Alex and I made appointments with her and our hair is looking gooood! KT is so talented. My hair is stronger, shinier, and thicker. So is Alex’s. Part of that is because we’re eating so healthy, the other part is the products we use on our hair. Look for a review about O & M products this month.
My skin looks great. It’s even, soft, and healthy. I switched to Arbonne products just over a year ago. They’re vegan and amazing. My diet is whole food and plant-based, meaning that I’m getting so many nutrients and vitamins that are helping my skin stay younger longer.
After eliminating animal products from my diet I lost the menopausal pooch in my mid-section. I’ve always been thin (thanks mom!), and I’ve always been athletic, and I hated getting older because I thought that meant gaining weight was inevitable. WRONG! Once I cut chicken, fish, and dairy out of my diet my stomach became flat again. Ladies, don’t let a slowing metabolism become your excuse for gaining weight and feeling tired. The truth is, you are what you eat.
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.
We founded Veganosity. This is my baby now that my babies are grown and I don’t get to be a full-time mom. Notice I said, “get too?” I loved my job. Full-time parenting is not for sissies and it’s the hardest, most important job there is. Veganosity has given me a new purpose and I’m so grateful.
We’ve met so many kind, supportive, like-minded people since we started this blog. It’s amazing and humbling.
Veganosity is thriving. All of the time and nurturing that we’ve put into this blog is beginning to pay off. We couldn’t be more thrilled. You can read all about it here.
And now back to pulled BBQ carrots.
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, Bama won! I
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.
My husband has learned not to be skeptical of what can be done with vegetables. He knows that delicious cheesy lasagna can be made with cashews. He knows that you can make a kickin’ sloppy Joe with cauliflower, and he is so down with cashew cheese filled chili rellenos. Now he’s loving pulled BBQ carrots.
When you cook carrots and onions until they’re nice and soft, but still have enough of a bite to have a meaty texture, magic happens. Think about this for a minute. You can give up eating mammals, you can give up eating animal fat and cholesterol, you can reduce your calories, and you can increase your vitamin A, K, fiber and heart healthy antioxidants, all while noshing on pulled BBQ sammies. Magic I tell you. Magic.
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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- 5 large carrots – peeled and shredded
- 1 large red onion – peeled and thinly sliced
- ½ teaspoon of olive oil
- Black pepper
- Sea salt
- For the BBQ sauce:
- 1 cup of tomato sauce
- 3 cloves of garlic
- ¼ cup of apple cider vinegar
- 1 tablespoon of dark molasses
- ¼ cup of brown sugar
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of white pepper
- 1 tablespoon of lime juice
- 1 pepper in adobo sauce – remove the seeds (the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds)
- 1 teaspoon olive oil
- 1 tablespoon cilantro
- 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. Grate freshly ground pepper evenly over the top. Cover the pan with aluminum foil and roast for thirty minutes. Shake the pan every ten minutes to ensure that they’re evenly roasted. The carrots and onions should be nice and soft and lightly caramelized.
- 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.