vegan carrot recipe

These Moroccan Carrots are a favorite healthy and flavorful side dish. They are loaded with garlic, vinegar and cumin! They are a great make-ahead side dish for summertime potlucks, barbecues and parties because you can serve them room temperature or chilled.

moroccan carrots

carrots

garlic

coarse kosher salt

red wine vinegar

olive oil

cumin

parsley

Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.

Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.

Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.

What a great side dish - loving the cumin in there it is one of my favourite spices!

The cumin and vinegar combination sounds delicious! Pinning to make. I love simple side dishes like this that have authentic ethnic flavors and make a meal special.

Perfect timing!  i was just bequeathed two bags of carrots from a friend leaving for Europe....super easy and yummy!

I love this!  I've never had cooked carrots this way, perfect for the summer!

These look so flavorful and different than anything I normally make, super excited to try these out with all the carrots I've been getting from farmers market!

I made this recipe last night for dinner and even my picky pescetarian daughter (who said she did not like carrots) was blown away. I made one minor modification and used 1 TBSP of crushed cumin seed for one of the two TBSP of ground cumin. So delicious. Next time, I may double recipe to have leftovers for easy lunch or side dish.

I do not really like cooked carrots but eating carrots this way and chilled is delicious! Great recipe. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1561637483/djy3h7jl6mphlyc2vl24.mp4

This Moroccan Carrot Salad is one of my favorite, flavor-packed side dishes for summertime potlucks, barbecues and parties. Loaded with garlic, parsley and cumin, you can make them ahead and serve them room temperature or chilled.

Moroccan Carrot Salad

Love this recipe and the dressing!  I also used the dressing with a baked potato sooooo good.  I use a lot of cumin being a Texan, and will now be using even more.  Thanks for this great looking and tasting dish.

Lovely recipe 
Quick, easy and so colourful!
Tasty too!

I didn't love this when I had some right after making it. However, it was great the next day and eaten cold! I made it more of a meal by adding pearl couscous and some chopped pistachios on top. I know someone commented before that it sounded like an insane amount of cumin, but I probably could have even put more!

I love Morrocan food and my cooking background is a lot of the mediterranean area and middle eastern. I DID use fresh lemon juice instead of the vinegar. I also added a touch of cinnamon and ginger powder along with the yummy cumin. The flavor was spot on. This was delicious and I could not stop "tasting" it before serving it to my company! Wonderful and easy recipe! Thanks!

When life gives you carrots, make vegan carrot soup! Vegan carrot soup is a melody of savory roasted vegetables and cashews for a melt-in-your-mouth creamy soup.

Vegan Roasted Carrot Soup

carrots ((about 6 carrots) peeled and coarsely chopped)

garlic (minced)

celery (chopped)

red onion (about 1/2 cup chopped)

raw cashews

red bell pepper (chopped)

Tablespoons Soy sauce (or Tamari)

Dijon Mustard

Tablespoons fresh dill (chopped)

sea salt

black pepper

organic vegetable broth

dill (chopped)

parsley (chopped)

carrot

Pre-heat the oven to 400 degrees.

Chop all vegetables (ingredients 1-6) and put them in a large bowl with cashews.

In a small bowl or measuring cup, add dijon mustard, soy (tamari), dill, and seasonings.

Whisk together and pour over raw vegetables.

Stir the dijon/soy mixture into the vegetables.

Then, pour the coated vegetables into a casserole pan, and cover.

DO NOT ADD THE VEGETABLE BROTH.

Bake (roast) for 1 hour.

Remove from the oven, and remove the cover.

Let cool completely.

Add cooled roasted vegetables/cashews to a high-speed blender and add 4 cups of the vegetable broth. Or, blend in small batches; 1 cup roasted vegetables and 1 cup vegetable broth at a time.

Blend until smooth.

Transfer to a soup pot, and add the additional 2 cups of vegetable broth.

Heat on medium-low until hot and ready to serve.

Garnish with grated carrots, parsley, and dill.

I regret taking no photos of this one! This was VERY satisfying and just feel good eating it. I only added some spinach at the end. It was DIVINE! So simple and so good. &lt;3 Thanks, Kathy!

Top 3 vegan carrot recipe recipes from across the web

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Moroccan Carrot Salad

Vegan Roasted Carrot Soup

Top 3 vegan carrot recipe recipes from across the web

The most viewed vegan carrot recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

moroccan carrots

Moroccan Carrot Salad

Vegan Roasted Carrot Soup

The most viewed vegan carrot recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine