Shredded Carrots with Homemade BBQ Sauce! If you love pulled BBQ then you're going to love this healthy and delicious recipe.
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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
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! 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.
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.
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PULLED BBQ CARROTS
Ingredients
- 5 large carrots – peeled and shredded
- 1 large red onion – peeled and thinly sliced
- 1/2 teaspoon of olive oil
- Sea Salt and Black Pepper to taste
For the BBQ sauce:
- 1 cup of tomato sauce
- 3 cloves of garlic
- 1/4 cup of apple cider vinegar
- 1 tablespoon of dark molasses
- 1/4 cup of brown sugar See Note
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon of cayenne pepper see note in instructions
- 1/4 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° 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!
Notes
Nutrition
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!
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.
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. 🙂
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. 🙂
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!
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.
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.
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.
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.
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!
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!
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.
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.
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!
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.
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.
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.
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!
foodhuntersguide says
This is such a cool idea I can't wait to try it.
Linda Meyer says
Thank you! I hope you do. 🙂
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. 🙂
Christine | Vermilion Roots says
What a great idea! I eat carrots every day, and think I'm turning orange!
Linda Meyer says
Hahaha! It's better and cheaper than a spray tan, Christine. 🙂 Thank you.
Laura // Chronicles of Passion says
Such a great idea! These look delicious:)
Linda Meyer says
Thank you, Laura!
athleticavocado says
This recipe is genius! I am speechless 🙂
Linda Meyer says
Thank you! I hope you try it and come back and let me know what you think. 🙂
Alix says
Linda, I literally cannot wait to make this recipe! I love making pulled barbecue jackfruit, especially on game day, and I'm excited to use fresh carrots instead of canned jackfruit. It's also Casey's and my two year vegan anniversary as well! Thank you for connecting with us and for sharing your creative recipes!
Linda Meyer says
Hi Alix! I love pulled jackfruit too, but this recipe is even better. Congratulations to you and Casey! It's so nice to meet like minded people from one of my favorite states. 🙂
Kathy Hester says
Your bbq sauce sounds divine! I make a more southern version and can't wait to try yours out!
Linda Meyer says
Hi Kathy! Mmmmm, I love Southern BBQ sauce.
Robin says
Newbie to your blog and like what I see so far!! Going to have to give these a try tomorrow!! Looking forward to reading more of your posts and trying some new recipes!!!
And, absolutely watched BAMA!!! ROLL TIDE!
Linda Meyer says
Hi Robin! I'm so happy you like our blog. Please let me know what you think of the recipe. And, yay, Roll Tide! 🙂
Kaylee says
You're 52?! I thought you were in your 20s!! Well anyways, Happy Anniversary! My second vegan anniversary is in February, so we both went veg around the same time 😀 Thanks for the delicious looking recipe, I'm definitely gonna try it soon
Linda Meyer says
Hahaha! You must be talking about Alex, Kaylee. She's in her 20s. 🙂 Thanks so much, and congrats on your vegananniversary. You're so welcome, please let me know what you think of them. Have a great day!
Sina @ Vegan Heaven says
Happy vegan anniversary, Linda! I really enjoyed reading this! You look so pretty and happy in these pictures! For me it's kinda the same; so much changed since I've become vegan! Oh, and this pulled bbq carrots sandwich looks amazing! 🙂
Linda Meyer says
Thank you, Sina. The beach and dogs always put a smile on my face. It's so nice to hear about how good other vegans feel, it just confirms what we already know. 🙂
Gin says
OMG Linda, I loved reading your vegan story! You look AMAZING for any age, let alone 52!! And I'm so glad you're putting your vegan experience out there for everyone to consider. The sandwiches are so creative and sound delicious, pinned! Pulled carrots?? Too awesome!
Linda Meyer says
Thank you, Gin! I'm so happy you enjoyed the post, and that you like the recipe. Yes, who knew that carrots could make such an amazing sandwich? I hope you try it. 🙂
Linda Meyer says
Thank you, Gwen. The sauce is quite tasty. 🙂
SuzLyfe says
LINDA Amazing. two of my favorite things (bbq and carrots) at once!
Linda Meyer says
Thanks, Suz! I think you'd like this. 🙂
Kirstin says
Looks amazing! Can't wait to try. Is the pepper in adobo sauce optional, or is it the removing of seeds part that is? Thanks so much for this great inspiration!
Linda Meyer says
Hi Kirstin! The pepper is optional. It makes the sauce really spicy. Thanks for your question, I'm going to go back and clarify that in the instructions. Please let me know what you think. 🙂
Kirstin says
Thanks so much. Was REALLY good. I decided to make matchstick carrots. And I'd never made bbq sauce before so now I know how easy and delicious it is. Thank you.
Linda Meyer says
Thank YOU, Kristin! Thanks for taking the time to let me know how much you liked it. I love that you cut the carrots into matchsticks, that's perfect for those who don't have a processor or don't have the time to grate them. I'm going to put that idea in the recipe section of the blog. 🙂
Kariine Lesperance says
this recipe is incredibly amazingly tasty
I'm in love with it
and the sauce <3
just the sauce alone is the best BBQ sauce I've ever had
thanks for posting this recipe
Linda Meyer says
Thank you so much, Kariine! I'm so happy you liked the recipe. It took me several tries to get the sauce just right. You made my day! 🙂
Cari says
The BBQ sauce is amazing, thank you for this post! I didn't have enough carrots (I almost doubled the sauce recipe) so I started adding anything I had at home - sweet potato, black radishes, parsnip, and more onion - and it was terrific. Thanks again!
Linda Meyer says
Love it! That's what I love to see, Cari. Recipes are really only guidelines. It's so much fun to hear about the spin others put on our recipes. I'm going to try adding radish and parsnip next time, sounds great. Thanks so much!
coreen says
LOVED this recipe! I just started my personal blog and shared my adaptation of your recipe here.
Great dish, thanks for sharing!
Linda Meyer says
Thank you, Coreen. I'm so happy you liked it.
catfest says
Someone posted this in our health and fitness group and it sounded good. I made it once already and am making it again tonight; my husband and I both loved it! That sauce is fantastic! We're not sports people, but I will make this again when we have friends over! They will love it, too! (So many exclamation points!!!)
Linda Meyer says
Hi there! Thanks so much for taking the time to let me know that you liked the recipe. I really appreciate it. I'm so happy you enjoyed it. If you don't mind my asking, what health and fitness group did you see it in? I love to know where my recipes have been shared. 🙂
catfest says
Someone made a group on social media and she posted this there. I forgot to say that I made it a little differently. I used about half of a red onion, left out the cayenne, white pepper and adobo pepper (we don't do spicy!) and I used less garlic. Oh, I forgot the cabbage! But, it was still really good! I've made it twice now and it was easier and faster the second time.
Linda Meyer says
Hi there! Thanks for letting me know how much you enjoyed the recipe. I love that you changed it up to cater to your tastes. Would you mind sending me an email at alvegans@gmail.com to let me know what group you saw my recipe in? Thanks!
Victoria says
I tried this recipe and it's so good, thank you so much for sharing your genius recipe 🙂
I tweaked it just a little - didn't use molasses, no white pepper, and used about 5 chipotle peppers in adobo sauce (we love spicy).
Turned out great! 🙂
Linda Meyer says
Thank you, Victoria! I'm so happy you enjoyed the recipe. 5 chipotle peppers!!! You are my idol!
yshe62 says
Had this for dinner tonight - amazing BBQ sauce recipe! I'll definitely make this again. Thank you!
Linda Meyer says
Thank you so much for letting me know! I'm so happy you enjoyed it. 🙂
Lover of mySoul says
Even though I thought the carrots and the potatoes my Gran added to her beef stew were the better than the beef, I was skeptical about this recipe. However, it hit me in all the right places:at hand ingredients, few ingredients, easy and tasty. I tried it as a taco filling and loved it. I'm going to try it with eggplant next or a mix of carrots and eggplants. Thinking of trying it with beets too. Thank you bunches.
Linda Meyer says
I love that you tried it even though you weren't sure about it. 🙂 Thank you so much, I'm so happy you enjoyed it. Let me know how the beets turn out.
Chelsea says
Delicous sauce! My boyfriend and I really enjoyed this dish. Thank you 🙂
Linda Meyer says
Thank you, Chelsea! I'm so happy that you two enjoyed it and took the time to let me know. 🙂
Brittney says
I just want to say, I made this recipe in my slow cooker one day. Just dumped in the carrots and onions with Stubbs BBQ and set on low for about 6 hours and it turned out MAGNIFICENT! It was so delicious!
I think it may have been the best 'dupe' recipe I've made. Thank you for this recipe, I've been sharing it like crazy! Even my carnivore in-laws want to try it for a guilt free bbq dish!
Linda Meyer says
That's so great to hear, Brittney! Thank you so much for taking the time to let me know and for sharing. I truly appreciate it. Let me know what your in-laws think. 🙂
Trish says
I was going to take a photo, honest, but these were gone in our belly before I had a chance! Delicious and healthy meal. Quick to put together. I was going to use a ready-made bbq sauce and I thought better. Glad I did!! This sauce was fab! I've never made bbq sauce before so I was quite the proud mama that I had hee hee hee. No more store bought bbq sauce from now on for me!! Thanks, once again, for a super easy meal, Linda 🙂
Linda Meyer says
Yay! Thanks, Trish, you made my morning! Actually, you made my day. 🙂 I love that BBQ sauce too, I'm thinking that I should bottle it and try and sell it-haha! I'm so happy you and your family enjoyed the recipe.
Rachel Kern says
I made this over the past week - we had a day or two of semi-chilly weather and this was PERFECT! So delicious, very easy - a great BBQ substitute!
Linda Meyer says
Hi Rachel! Thanks so much for letting me know, I really appreciate it, and I'm so happy you enjoyed the recipe. 🙂
Aya says
I think I over cooked the carrots, but it does taste great! Never thought of "pulling" carrots before, but now my mind is spinning with ideas! Tinga, maybe do Cuban pulled carrots, oh the possibilities! I think this will be my new go-to BBQ sauce!
Linda Meyer says
Hi Aya! Oh no! Sorry you overcooked them, but at least they taste good. 🙂 Tinga is a great idea. I have a mushroom tinga recipe on the blog if you want to check it out. Thanks so much!
Katie Moseley says
I made these and they're absolutely delicious! Thank you for the AMAZING recipe!!!!! even my meat loving brother who DESPISES vegetables loved this!!
Linda Meyer says
Thank you, Katie! I'm so happy to hear that you and your veggie hating brother liked my recipe. 🙂 Thanks for taking the time to let me know.
Heather Davis says
Made this tonight for part of our dinner - YUM! Can't wait to make it again and try it with a bun and cool, crunchy slaw. I ate a lot of BBQ growing up in Eastern NC and since going vegetarian have missed the nostalgia of BBQ, not anymore! Thanks for the great idea, I've shared it with a Vegans & Veggies group here in Charleston, SC and people were very excited to try it as well 🙂
Linda Meyer says
Hi Heather! Thank you so much, I'm so happy you enjoyed my recipe. My mom is from the South and I loved our summer vacations in SC because of the BBQ. I had to create this so I could enjoy a good, cruelty free BBQ sandwich to eat on game day. 🙂 Thank you for sharing it with the Vegans & Veggie group, I appreciate it.
Melanie says
My children who are reluctantly coming along with me on my vegan journey loved this recipe!! My son in particular LOVES pulled pork and he declared, "It tastes just like it, but it doesn't stick in my teeth!" Thanks for the great idea.
Linda Meyer says
LOL! That's awesome, Melanie! Thank you for taking the time to let me know how much your family enjoyed this recipe, you totally made my day. 🙂
Jayne says
Made this tonight. Was really good but a bit too spicy for me. Even my husband who does spicy thought it was too much. If you don't like spicy I'd cut out or cut down on cayenne pepper. Will defi rely make again and make this change.
Linda Meyer says
Hi Jayne! Thank you for taking the time to comment. I'm sorry the sauce was too spicy, I've put a note in the recipe for those who might not like as much heat as I do. I'm happy to hear that you'll make it again! 🙂
Kelly says
Hi, how many cups of carrots does that make because I have organic shredded carrots in a bag so I'm thinking I can use those:)? Thanks!
Linda Meyer says
Hi Kelly, five shredded carrots makes approximately 3 1/2 cups. The great thing about this recipe is that you can adjust it to suit your needs. Just save the leftover sauce for later. 🙂 Let me know what you think.
CuringVision says
This looks perfect! I grew up in the south and have fond memories of pulled pork and the swimming hole. The jackfruit recipes look intriguing, but it's not easy to purchase jackfruit where I live. Can't wait to give your recipe a try!
Linda Meyer says
Love that memory! Jackfruit is hard to find, I order mine on Amazon, but the carrots are amazing so I don't order it too often. Let me know what you think!:)
MARY MILLER says
Made this tonight after finding your blog this weekend. It was fabulous! My husband who is not veggie agreed, said that he hopes I make it again. Looking forward to making more recipes from here, everything looks so good!
Linda Meyer says
Thank you so much, Mary! Your sweet comment just made my Valentine's Day even sweeter. I'm so happy you and your husband enjoyed the BBQ carrots. 🙂
DeeDee says
Some people may not know sugar isn't vegan, unless you buy raw or coconut sugar.
I can't wait to try this recipe!
Linda Meyer says
True, thanks for the comment. I'll make a note in the recipe. Note, Imperial and GW sugars don't use bone char to refine their sugars. 🙂 Let me know what you think of the recipe. We've had great reviews on it and it's a favorite among family and friends.
Ian says
This was probably one of the best things I've ever eaten!
I'm a vegetarian living in a household of carnivores, so when I found out that pulled pork sandwiches were on the menu, I had to come up with a substitute fast. To be honest, I was a little skeptical of a carrot sandwich, but I went for it anyway. I ended up using the barbecue sauce and coleslaw (not vegan) that we already had at home, but I used your technique with the shredded carrots and onions and WOW was I impressed! I couldn't wait to let it simmer the full 15 minutes because it smelled so amazing! SO satisfying, MUCH more filling than I expected, just all around AWESOME!
Thank you so much for this recipe, it has just become one of my favorites!!!
Linda Meyer says
Thank you so much Ian! Your comment totally made my week. 🙂 We're so happy you enjoyed the recipe, and if you like BBQ, you're going to love our cookbook that's being released in March.
Wendy says
I was wondering how 'carroty' these taste. My son and I are trying but not big cooked carrot fans. I was curious how strong the carrot flavor was. Thank you! Looking forward to trying this recipe, if nothing else for the other members of the family 🙂
Linda Meyer says
Hi Wendy, the BBQ sauce is the big flavor in this dish. I've served it to a lot of veggie haters and they loved it. Let me know what you think if you make them. 🙂
Jennifer Hess says
Did you make a slaw for on top? I've had a hard time finding a good vegan slaw recipe
Linda Meyer says
Hi Jennifer! We have a wonderful slaw recipe in our cookbook, you can pre-order it for the March 20 release date. See our most recent post for details. In the meantime, finely shred some cabbage and carrots and whisk some white vinegar, a bit of maple syrup, Dijon, and salt and pepper together and toss the dressing in the vegetables. It's super easy and quick. Add the amount of vinegar according to how much you're making. For example, if you have four cups of vegetables, start with a 1/2 cup of vinegar and then add the rest of the ingredients slowly and adjust according to your taste. I hope this helps. Happy New Year to you and your family!
Barbara Alfeo says
I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Linda Meyer says
Hi Barbara! Thank you so much for asking. Would you mind sending us an email at alvegans@gmail.com? Thanks so much!
Izabella says
Made this the other day! I'm newly vegan and enjoyed this recipe so much! Ran out of buns for leftovers, so I put the pulled carrots on tator tots and put fresh spinach on top, and tasted amazing! 🙂 thanks for a great recipe that I plan on using often!
Linda Meyer says
Hi Izabella! Thank you so much for letting us know. We love your creative combination of tator tots and spinach with the carrots. That sounds SO good!
Debbie says
I've made this 3 times and won over meat eaters. It really is the best BBQ sauce! I need to make 5 batches for party and wonder if it is OK to freeze it for a week or so, then reheat for the party?
Linda Meyer says
Thank you so much, Debbie!! That's so nice to hear. 🙂 Yes, it should be fine to freeze it, I'd let it thaw in the refrigerator overnight and heat it up when you're ready to serve it. Have you pre-ordered our cookbook and entered the giveaway? If you love BBQ, you're going to love the book.
Bonnie says
I'm a new vegan i started 1 June cold turkey and i love it how we vegans save all those sweet animals.
The whole day i am looking for recipes tips and tricks.
And i was soo craving for something with bbq sauce, and i saw your recipe.
This was soooo goood ?.
I saw it and immediately wanted to make it so i did but i didn't had the buns and neither the cole so i put it on French bread with lettuce it was really really good !! Thanks for the recipe ???
I'm sorry for my English ?
X bonnie
Linda Meyer says
Thank you so much, Bonnie! We're so happy that you decided to go vegan and that you took the time to let us know how much you enjoyed our recipe. 🙂
And, your English is just fine.
Jackie says
Hello. I made this today. I love pulled bbq chicken, but would love to have a way to get more veggies in my diet.
I used store-bought bbq sauce to save time. It was delicious. I didn't even have bread to eat it with, but I wanted to use up my shredded carrots and red onion before I go on vacation, and your recipe was perfect. I'll try the recipe again with your bbq sauce when I return from vacation.
By the way, my aunt sent me the recipe. She said she served it at a church potluck and it was a big hit.
A++
Linda Meyer says
Hi Jackie! Thank you so much for taking the time to let us know how much you enjoyed our recipe! We're so happy you liked it. 🙂 Our BBQ sauce is really good, and so much healthier because it has a lot less sugar than store bought. We really hope you try it. Please thank your aunt for sending you the recipe and let her know that we're thrilled to hear that it was a hit at the church potluck. Music to our ears!
Alyssa says
Hi,
I would love to know how to convert this to a slow cooker or pressure cooker recipe, because it's too hot to turn my oven on in Los Angeles. Have you tried it one of these ways? I'd love to know how!
Thanks!
-Alyssa
Linda Meyer says
Hi Alyssa! We haven't tried this in either one, but I think a pressure cooker would probably work best because it would most likely work to crisp up the ends of the carrots and onion. The key is to roast the carrots until they are just starting to caramelize, then simmer them in the BBQ sauce so they soak up the flavors. Let us know how it works out and stay cool! My son lives in LA and has been going to the beach as often as he can during the heatwave. 🙂
Katharina says
Greetings from Germany! I've tried it today and we all love it. It tastes so awesome. Definitely not the last recipe we try from this page
Linda Meyer says
Hi Katharina! Thank you so much, we're so happy that you all enjoyed them. Thank you for the sweet comment.
Karrie says
Just made this after finding it and I am in LOVE with this. So simple and full of that BBQ flavour. I can’t wait to make this for friends. Thank you for this recipe
Linda Meyer says
Thank you so much, Karrie! We're so happy you like the recipe, it's one of our favorites, too.
Nancy says
This is the most awesome delicious recipe! I make it all the time. When I am cutting back on bread, I simply put it in a salad and add some vegan feta cheese! I made a double batch to take to our “ladies” getaway this weekend! Thanks!
Alex Meyer, MA says
Hey Nancy, Thank you so much for the comment! We love that you love the recipe so much! Such a great idea to add them to a salad with vegan feta by the way. We can't wait to give that a try. Hope you had an awesome ladies weekend!
Allie says
I think I’m going to try this with red lentils added in with the carrots for a protein boost. Thank you for sharing!
Linda Meyer says
Sounds good! You're welcome. 🙂
Louise Rollins says
I keep a stash of 2-serving bags of this recipe in my freezer at all times. It's our absolute favorite meal! I follow the recipe as-is and freeze in small ziploc bags that I reuse each time (one day they will be true reusables). Easy to defrost either throughout the day on the counter, or in a pot with the lid on and low heat if I'm in a rush. Pulled pork was my favorite food before opting out of meat, and this recipe truly hits the spot perfectly!
Linda Meyer says
Hi Louise! Thank you so much for taking the time to comment. This makes us so happy to hear. It's definitely a family favorite here, too. 🙂
Susan Quesada says
Hello, I just stumbled upon this recipe. Looks incredible. I'm excited to try it with the carrots I've made BBQ sandwiches before with jackfruit and didn't care for it that much. Anyway, if I used bagged shredded carrots (always looking for shortcuts :)how many ounces woul I need?
Linda Meyer says
Hi Susan, It depends on how many servings you want to make and how large the servings will be. The BBQ sauce will serve approximately 4 servings, so two 10 oz bags would make 4 good size sandwiches. I hope this helps. 🙂
anna says
thanks for sharing your recipe
Linda Meyer says
You're welcome, it's our pleasure!
Natalie says
I made this for dinner tonight and my family's plates were spotless by the end; we enjoyed every last crumb! I love how tangy the bbq sauce was. I did add extra lime and used water + tomato paste (as I had it on hand) instead of tomato sauce. To complete the sandwich I made a honey lime coleslaw with cranberries to go on top and paired it all with a roasted pepper and carrot soup. Thanks so much for sharing this recipe!
Linda Meyer says
Hi Natalie! Thank you so much for the kind comment, we're so happy you and your family enjoyed the recipe. That slaw sounds delicious! 🙂
julie croft says
I made this just now, for the second time. I absolutely love it. I became vegan a couple of months ago, but I made it when I was an omni first and loved it then too. Thanks 🙂
Linda Meyer says
Hi Julie! Thank you so much, we're so happy you're enjoying the recipe. 🙂
Michelle says
This recipe is absolutely delicious. I can’t believe how much it actually taste like pulled pork. I have been vegan for almost 3 years and this is the first time i found a recipe that mimics meat. Thank you so much!!
Linda Meyer says
Hi Michelle! Thank you so much, you're welcome. 🙂 We're so happy you like it.
Dani says
This recipe is everything. Easy. Delicious. I can't get enough. Thank you!! ❤
Linda Meyer says
Thank you so much, Dani! We're so happy you're enjoying it and appreciate that you took the time to let us know. 🙂