Shredded Carrots with Homemade BBQ Sauce! If you love pulled BBQ then you're going to love this healthy and delicious recipe.
This post may contain affiliate links which won’t change your price but will share some commission.
Hi there! Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.
Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL and THE ULTIMATE VEGAN COOKBOOK.
A VEGAN BARBECUE RECIPE THAT MEAT EATERS WILL LOVE
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 fifth vegan anniversary! That decision has been life changing.
I feel great, I’ve saved so many animals, Alex and I founded Veganosity, We've written two cookbooks and I've run two marathons, I’ve met an amazing group of vegan blogger friends, and this little blog is thriving.
All of that because I made the conscious choice to go vegan. Life is good! Pun totally intended. 😉
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!
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.
ADOPT DON'T SHOP
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.
WHY THIS BBQ CARROT RECIPE WORKS
Y'all, won't believe how incredibly chewy roasted shredded carrots are. When you cook a whole carrot for too long it can get mushy, but when you shred them and roast them, they get a little crispy on the edges and super chewy.
This is what makes them the perfect vegetable for making pulled vegan barbecue.
We also add some shredded onion to the pan when we roast the carrots because it adds a great flavor.
Y'all, you just don’t know how fabulous carrots are until you turn them into chewy, meaty, slightly spicy, pulled BBQ deliciousness.
WHERE THE INSPIRATION CAME FROM
I thought of the idea of making pulled BBQ carrots during a visit to The Wonderland Express exhibit 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.
HOW TO MAKE BBQ PULLED CARROTS
This is sooooo good. And it’s easy to make. If you have a food processor it’s even easier.
STEP ONE
Make the Carrots and Onions.
- Shred four or five large carrots and thinly slice a large red onion.
- Spread evenly on a parchment lined baking sheet and drizzle the tiniest amount of olive oil on them, toss to coat.
- 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.
- Take the foil off during the last 10 minutes so the edges get crispy.
- Put them in the pan of BBQ sauce and simmer for approximately 10 to 15 minutes.
- 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.
HOW TO MAKE THE BEST HOMEMADE BBQ SAUCE
Our sauce is the best! We rarely make those kinds of statements, and we're making an exception this time.
Our readers love it, our friends and family love it, and we love it. Enough said. 🙂
STEP ONE
Add the BBQ sauce ingredients to the blender and blend until fully combined.
STEP TWO
Put the sauce in a pan and bring to a boil, then reduce to simmer and let it cook for about 15 minutes.
HOW SHOULD I SERVE WITH VEGANOSITY PULLED BBQ CARROTS?
We're so glad you asked. Here is a list of some of our favorite side dishes to serve with this vegan BBQ sandwich.
Vegan Southern-Style Creamy Potato Salad
Greg's Lemon & Dill Potato Salad
Smoky Baked Beans from our cookbook, Great Vegan BBQ Without A Grill
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect on Instagram and Twitter. You’ll get a peek into our everyday lives in our stories and see what we’re sharing in our feed.
And, don’t forget to SUBSCRIBE to the blog so you never miss a recipe. Scroll below the recipe or in our side bar to become a Veganosity subscriber.
Pulled BBQ Carrots
Equipment
- 1 food processor
- 1 Oven
- 1 stove
Ingredients
- 5 large carrots – peeled and shredded
- 1 large red onion – peeled and thinly sliced
- ½ teaspoon of olive oil
- Sea Salt and Black Pepper to taste
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 See Note
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon of cayenne pepper see note in instructions
- ¼ teaspoon of white pepper
- 1 tablespoon of lime juice
- 1 pepper from a small can of peppers 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
Instructions
- Preheat the oven to 385°F 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.
- Enjoy!
Lauren says
Oh my, I cannot BELIEVE you're 52!! You are stunning! What a creative recipe too, I just recently stopped eating red meat because I felt like it wasn't agreeing with me, so this sounds like a great meatless alternative. 🙂 Have a great weekend Linda!
Linda Meyer says
Thank you, Lauren. You're too kind. This is a great alternative for you. We have a lot of great recipes that will quench your craving for meat. Let me know if I can help. 🙂
foodhuntersguide says
This is such a cool idea I can't wait to try it.
Linda Meyer says
Thank you! I hope you do. 🙂
M says
This is so cool! I was wondering if you can make it with a spiralizer and then cut the noodles?
Loved this idea 🙂
Linda Meyer says
Hi! Yes, absolutely. As long as the carrots are shredded you'll get the right texture. Thanks so much!
Hedi Hearts says
You look amazing! I have been vegan for 2 years ( 13 years vegetarian before) too and never looked back! This pulled carrots sound fantastic, will definitely try this!
Linda Meyer says
Thank you, Hedi! Don't you feel fantastic?! I've never felt better. 🙂 Let me know what you think of the recipe.
pragatibidkar says
Wow...what a great idea. I have always felt deprived because I couldn't eat the pulled bbq dishes which are mostly meat. But this opens up options ?
Linda Meyer says
Thank you! You don't have to feel deprived anymore. 🙂 Please let me know what you think after you make the recipe.
Gingi Edmonds Freeman says
You are so pretty!! And this looks good! I made a pulled spaghetti squash sandwich not too long ago that was AMAZING!! Ill have to try this.. Im looking for some more veggie fresh recipes to give Tessa a greater variety.. we just found out she had a dairy allergy this week, so our diet is going to change QUITE a bit.. not gonna lie.. Im scared! lol -
Linda Meyer says
Thank you, Gingi! Don't be scared, there are so many amazing plant-based options that can replace your dairy recipes. I made a creamy fire roasted tomato and spinach pasta a few nights ago and you would have thought that it was made with heavy cream. It was actually made with cashews. Please let me know if you have any questions. I'm here to help.
veggiesdontbite says
OMG Linda, I'm dying. You are SO funny! I love all the details. LOL! And yes, the protein concern...seriously. You don't see me constantly hounding others about my concern for their heart when I see all the crap they eat. I mean I am concerned but that would be ANNOYING. LOL But back to BBQ carrots, this sounds delicious! I was never a pulled pork fan before but I can totally get behind something like this. YUM and all those veggies....speaking of filling yourself with veggies, you look INCREDIBLE. Like, for real. You look no where near your age. I'm getting closer and closer to my big 4-0 and I hope to look half that good! First, I need the rest of this damn baby weight off...time to cut the wine and up the running. Sigh. And yes on football almost being over and having hot tennis guys to ogle.
Linda Meyer says
LOL! RAAAAFFFFAAAA!!!!!! 🙂 Thank you, Sophia, you're too kind. You're a vegan, and you started eating like that waaayyy before I did, so you know you're going to look fanfreakingtastic when you're old like me. As far as running and wine. Up the running, but drink red wine. The last "study" I read said that it promotes weight loss. Yay!
Lauren Smith | The Oatmeal Artist says
I'm sorry....did you say 52?! You look incredible! So full of vigor!
I love the idea of using shredded carrots. I've used jackfruit before and I didn't love it. I'm definitely going to try this!
P.S. Coincidentally, I'm writing to you from Tuscaloosa, where I'm visiting my boyfriend who attends the law school. He's always saying Roll Tide to me, to which I just nod and say "sure." 😀
Linda Meyer says
Hi Lauren! First, thank you for the compliment. I feel full of "vigor," second, I really like BBQ jackfruit, but I love the carrots more. I'm going to try combining them.
Roll Tide to you and your boyfriend! UA is a fabulous school. My son is a senior there, but changed majors twice so will be graduating next December. That's fine with my husband and I because we'll get one more football season to come and visit.
Natalie says
You are a genius. A shiny-haired, beautiful skin, looking so young and vibrant genius! I don't think I ever actually had pulled pork before vegan, but you better believe I want to try this version!! Just skipping straight to the carrots for me 🙂 This recipe is amazing, I think carrots have found their calling. And I'm going to go check out O&M too, because I'm still on the hunt for a good vegan shampoo/conditioner, thanks for sharing!
Linda Meyer says
LOL! I seriously just sprayed my tea on my keyboard, Natalie. You are too funny! I do have to say that a healthy vegan diet has changed my skin. I had my teeth cleaned yesterday and the receptionist came into the room to tell me how flawless and glowing my skin looked. If that's not a testimony to eating plant-based and Arbonne skin care, I don't know what is.
Sadly, I ate pulled more many, many years ago, so I know what the texture is like. The carrots are amazingly similar. And so much better in so many ways.
O & M is pretty awesome. Not only is it vegan, they've removed a chemical found in many shampoos that is known to kill fish if it gets into the water. It's pricey, but a little goes a long way. Thanks, my friend!
Vanessa @ VeganFamilyRecipes.com says
Sounds like you had a great year and you really do look great! I would kill to be on that beach right now! 😉 Oh and those pulled bbq carrots looks sooo soo good! THis would be a perfect recipe for a meat lover trying to go vegan 🙂
Linda Meyer says
Thank you, Vanessa! I had a good year, there were certainly bumps, but I prefer to focus on the positive. 🙂 I'd love to be back on that beach!
Yes, this is a great recipe to serve a meat eater. I'm going to share some with my meat eating friends soon. Maybe I'll convince them to stop eating animals!
nicoleanndawson says
Oh my goodness, I am in love with this recipe! My husband HATES using the taste of all meat substitutes so this would be game changer for us. Can't wait to try it! OH, and I love the haircut! Super cute.
Linda Meyer says
Thank you, Nicole! My husband absolutely loved this recipe. This is one that is definitely going to be part of our Super Bowl celebration. And thank you for the compliment on my hair. KTP does a fabulous job making my fine (as is thin) look fantastic.
The Vegan 8 says
What a wonderful year you've had Linda, congrats! I feel the same as you, it's absolutely amazing how much our entire world changes, every choice we make becomes a passionate one, all stemming from what we eat, it's amazing! This pulled carrot bbq looks like the best I've seen yet. I know jackfruit is the "it" thing right now, but it's never really appealed to me too much, maybe because jackfruit is too foreign to me, but I absolutely LOVE carrots, so I definitely need to try this!
Linda Meyer says
Hi Brandi! Thank you so much. Meeting you and the rest of our vegan friends is definitely at the top of my list in regards to good things that have happened to me this year. 🙂 I have a BBQ jackfruit recipe on the blog and it's really good, but I have to say that the carrots appeal to me more. I think I'm going to try combining them; that could be interesting.
Pam says
Just found your website through Facebook's Plant-based Recipe Club. Really enjoying browsing through it. This looks really tasty! I'm looking forward to trying it out. At the bottom of the recipe it shows 1 teaspoon and no ingredient after it. Is there something else that should be listed? Thanks for sharing!
Linda Meyer says
Hi Pam! Thank you so much for the kind words. I'm so happy that you're enjoying Veganosity. 🙂 This recipe is one of my new favorites. It's so easy to make and really mimics the pulled pork (sigh) that I loved as a kid. Thank you for pointing out the error in the ingredients. That would be one teaspoon of olive oil. Have a great day and please let me know what you think of the recipe.
Christine (Run Plant Based) says
This is such a great idea, love using carrots for a much healthier edition! Thanks! Congrats on your veganniversary! And you look amazing and so glad this site is thriving! Keep up the awesome job!
Linda Meyer says
Thank you! This is my new favorite BBQ recipe. I hope you give it a try, I'm bet your husband would like it.
Strength and Sunshine says
You are one hot mama, Linda!! Wooooo!
And wow, forget jackfruit, this is bomb!!! Total must make!!!!! Happy vegan eating <3
Linda Meyer says
LOL! Like I said.... 😉 This is actually better than jackfruit. Let me know what you think.
tworaspberries says
the beach!!!! it's -3 here today! lol and this pulled BBQ looks like the real thing, it looks amazing super YUM! 😉
Linda Meyer says
I wish I was back there. It's wickedly cold in Chicago too. Thanks, Michelle!
Ruth Gibson says
Linda, congratulations ! Every time that I hear of someone becoming vegan or vegetarian,
I rejoice because of the number of animals they have saved. Thank you, God bless, AND
thanx for the great recipes. I'll be trying this one soon.
Linda Meyer says
Thank you so much, Ruth. It's really made my life better. Please let me know what you think of the recipe. 🙂
Jenn says
These look totally legit, Linda! I absolutely can't wait to try them! Perfect for game day or just a quick weeknight meal! I can imagine the texture of carrots being just PERFECT for this BBQ....tender, but with a bite. Mmmm, I can already taste it! This recipe is just genius!
Linda Meyer says
Lol! I'm not sure about genius, but thank you, I'll take the compliment. 🙂 The slaw that topped the chipped beef at the exhibit looked like a pulled BBQ. As I was eating the slaw I kept wishing for BBQ sauce. That's where the inspiration came from.
Amanda says
Has anyone tried to cook this in a slow cooker ? I'd love to just set it and forget it !
Linda Meyer says
Hi Amanda, we haven't. I'm sure that you can make the sauce in the slow cooker and then add the roasted carrots and onions until you're ready to eat it. Let us know how it turns out if you try it.
Amanda says
Tried it last night, I skipped roasting and mixed everything the the slow cooker set it on low. Cooked it for 8 hrs and they are awsome! The carrots have a slight bite/chew still and the sauce was fantastic. My husband's vegan, I'm vegitarian and my 4 kids choose their own path (usually includes meat) Everyone loved it !
Linda Meyer says
That's so good to hear!!! Thank you for taking the time to let us know, Amanda. We're so happy your whole family enjoyed them. 🙂
Rosanna says
So fun always to read your blog!.. This month is also my veganniversary.. I adopted this lifestyle three years ago and never looked back. Your entire life changes, your goals, your feelings. I have encouraged so many members of my family to do the same, with not the reaction I've would have expected. At least my husband has eliminated all meats except fish (only once a month) and no milk, very little cheese and one or two eggs a month. For a man, that's huge! I continue reminding him how important for his health it is and he knows but has a hard time letting go of cheese and eggs..
Thanks for your recipes!.. This one looks very good..!
Linda Meyer says
Happy Veganniversary, Rosanna! That's fantastic! It's true, eliminating animal products changes so many aspects of your life. I love it! My husband is the same as yours. He gave up eating chicken, eats fish once in a while, and still eats eggs and cheese. He prefers almond milk over dairy, and he's also starting to choose vegan cheese over dairy. He's in fabulous shape and realizes that he doesn't need animal protein to build muscle.
Thank you for the kind words. This is a great recipe and so easy. I hope you enjoy it.
Felisha Stewart says
This was so amazing! the best pulled barbecue sandwich I have ever eaten! even when I used to eat meat. The homemade barbecue sauce is amazing. I substituted the Apple cider vinegar with coconut vinegar because it’s healthier and i used turbinado sugar but no cayenne or pepper due to the little one. 😋
Linda Meyer says
Thank you, Felisha! We love hearing this. Thank you for taking the time to let us know how much you liked it.
Audrey says
I'm not a vegan but I would be if I weren't able to raise my own critters in a way that I can ensure their wellfare. If your husband still eats animal products, have you considered getting a few chickens? My hens roam freely, eating bugs, table scraps and converting them into eggs. The hens are happy and my family gets healthy eggs that didn't come from a chicken concentration camp! I think just about anyone could have a few hens. There's some great books on urban chicken keeping for those who don't have much land.
If you can't have your own hens, be sure to get your eggs from a farmer so you can ensure your dollar isn't supporting the atrocities of "egg-factories". Grocery store eggs labeled "cage-free" or "organic" are not the same as the eggs from a farm where hens roam freely.
Linda Meyer says
Hi Audrey! You're really fortunate to be able to live in an area that allows you to raise your own chickens. We're not allowed to in my community. My in-laws raise chickens and my husband will eat eggs when he visits them. I don't like eggs so it's not an issue for me. I totally agree with you about store bought eggs. My husband is mostly vegan, he still eats cheese once in a while, but refuses to buy eggs from the grocery store. The labels are so deceptive and people think that "cage free" means that the chickens are roaming free in the sunshine, when they're actually cramped in a warehouse. Chicken concentration camps is one of the best descriptions that I've heard regarding factory farms. I'm going to use that phrase if you don't mind.
Evi says
Happy anniversary! What a great journey, you look so good 🙂
This pulled carrot burger sounds delicious. I didn't know carrots can be so meaty, until I first tried carrot hotdogs. And nowadays we eat that almost every week. So yes, carrots can be extremely hearty and meaty, unbelievable. Can't wait to try this too, pinned!
Linda Meyer says
Thank you, Evi! Oh yes, I've been meaning to make carrot hot dogs. I think that is one of the most creative meat substitutes I've seen. Thanks for reminding me!