Carrot Fries And Curry Dip Recipe – How To Make Carrot Fries – Vegan Carrot Fry Recipe

Prep: 5 mins – Cook: 35 mins – Total: 40 mins

Ingredients

Carrot Fries

  • 8 large carrots (about 850 grams)
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • optional topping: fresh cilantro

Curry Dipping Sauce

  • 1/2 cup raw cashews, soaked
  • 1 1/2 tablespoons red curry paste
  • 1 tablespoon coconut aminos
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ginger
  • 1/4 cup water

Instructions

  1. Soak cashews the night before. Place in a small bowl and cover with water. Set aside. If you forget to soak them, add them to hot water while the carrots cook.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Cut carrots in matchsticks. Place in a large bowl and mix with avocado oil, garlic powder, salt, and pepper. Place on two parchment lined baking sheets, spreading out evenly. Make sure they are not too close together.
  4. Bake for 20 minutes, stir/rotate, and bake for another 15 minutes.
  5. While the carrot fries bake, make the sauce. Place all ingredients into a Vitamix or high powered blender and blend until smooth.
  6. Once carrots are done sprinkle with fresh cilantro.
  7. Enjoy!

This delicious recipe and photos were created by EatTheGains.com, we simply shared it. Check them out for more great ideas!

Vegan Carrot Stir Fry Recipe – Ribbon Carrot Stir Fry – How To Make Vegan Carrot Stir Fry

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

Ingredients

  • 2 medium carrots
  • 1/2 red onion
  • 1 tbsp oil
  • 2 tsp all purpose seasoning salt-free
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

  1. Peel the carrots, then throw out the outer dirty layer.
  2. Peel the clean carrots with a stronger motion, creating the layers or “ribbons”. Depending on your preferences, you can make thicker or thinner ribbons. I recommend thinner ones, as they cook better.
  3. Combine the ribbons with the oil, salt, pepper and chopped onion in a frying pan and stir gently for 10-15 minutes.
  4. Enjoy!

This delicious recipe and photos were created by TheGreenLoot.com, we simply shared it. Please check them out for more great ideas!

Vegan Carrot Hot Dogs Recipe – Vegan Hot Dog Recipe – How To Make Vegan Hot Dogs

Ingredients: For the carrots:

  • 8 large carrots
  • 1 Tbsp oil
  • 1 ½ tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 heaping tsp paprika powder
  • 1 ½ Tbsp soy sauce
  • ½ cup / 120 ml water

For the creamy chickpea salad:

  • 14 oz / 400 g canned chickpeas
  • 3 medium pickles
  • 1 small onion
  • a big handful of lettuce
  • 1 tsp apple cider vinegar or white wine vinegar
  • ½ tsp dried oregano
  • ½ tsp salt
  • ground black pepper to taste
  • ½ cup / 120 ml vegan light or heavy cream or sunflower sour cream or vegan mayo or homemade vegan cream
  • Hot dog buns

Directions

  1. Wash the carrots but don’t peel them. Boil them until soft but not mushy (don’t add any salt just yet). Drain and let them cool down. Mix oil with salt, herbs, paprika powder, soy sauce and water. Peel the carrots and put them into a plastic bag. Cover the carrots with marinade and let them marinate in the fridge for at least a few hours or overnight.
  2. For the chickpea salad, drain and rinse the chickpeas. Mash them a little using a fork. Don’t mash them completely, leave some of them whole. Add thinly chopped pickles, onion and lettuce. Add vinegar, oregano, salt, pepper and vegan cream or sunflower sour cream. Mix everything together. Put the salad into a fridge until it’s time to grill the carrots.
  3. To make perfectly soft hot dog buns, use this yeast dough recipe. Just make the dough and let it rise in a warm place for about an hour. Then knead the dough again and divide it into 8 pieces. Form 8 hot dog buns (if the dough sticks, make your hands a bit oily) and place them on a baking tray covered with parchment paper. It’s good to place them near to each other, then they will stick together when baking and the sides will be much more softer. Let the buns rise in a warm place for about 40 minutes. Preheat the oven to 400 F / 200 C. Bake the buns for 20 minutes. Don’t overbake them. They need to be just lightly golden brown on the top and bottom. Take the buns out of the oven, brush them with water and cover them with a moist kitchen towel. Let them be until you grill the carrots.
  4. Take the marinated carrots and put them onto a stick. Grill them until they have grill marks and start to get much more darker. Take a hot dog bun and cut it open. Cover the inner sides of the bun with a little bit of ketchup. Add a lettuce leave, grilled carrot and top it all of with a load of chickpea salad. Enjoy!

This delicious recipe and photos were created by VeganSandra.com, we simply shared it. Check them out for more great ideas!

Roasted Veggie Hot Dog Hash Recipe

Prep: 10 mins – Cook: 45 mins – Total: 55 mins

Ingredients

  • 2 tablespoons olive oil
  • 2 medium Idaho Potatoes cubed
  • 3 medium carrots peeled and cut into coins
  • 1 medium yellow onion cut into chunks
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried tarragon
  • salt & pepper to taste
  • 1 pinch red pepper flakes
  • 1 green bell pepper cut into chunks
  • 1 red bell pepper cut into chunks
  • 12 oz Hebrew National All-Beef Franks one package, cut into 1-inch pieces
  • fresh chopped chives optional

Instructions

  1. Preheat oven to 425 degrees. Line light colored baking sheet with parchment paper.
  2. Toss potatoes, carrots and onion with olive oil, smoked paprika, tarragon, salt, pepper and red pepper flakes. Spread onto prepared baking sheet in 1 even layer and bake 20 minutes.
  3. Remove from oven and toss with green and red bell peppers and hot dog pieces. Spread out evenly on baking sheet and return to the oven for 12-15 minutes longer or until peppers start to char and hot dog pieces start to roast and blister slightly.
  4. Toss hash with fresh chopped chives and serve.

This delicious recipe and photos were created by LaurenSlatest.com, we simply shared it. Please check them out for more great ideas!

Fried Rice Recipe

Total Time: 25-30 mins

Ingredients

  • 2 tbsp. canola oil
  • 2 large eggs, beaten
  • 3 slices bacon, diced
  • 1/2 red bell pepper, diced
  • 3 scallions, chopped, whites and green separated
  • 2 medium or 3 small carrots, diced
  • 3 garlic cloves, minced
  • 1 tbsp. minced fresh ginger
  • 1/2 c. frozen peas, defrosted
  • 4 c. cooked rice
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil, plus more to taste

Directions

  1. Heat canola oil in a large skillet over medium heat. Add eggs and cook, stirring, until curds are light and fluffy, 2 to 3 minutes, transfer to a plate. Add bacon to skillet and cook until crisp, 5 to 6 minutes.
  2. Add pepper, scallion whites, and carrots, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
  3. Reduce heat to medium-low and add peas and rice. Cook, stirring occasionally, until warmed through, 4 to 5 minutes. Fold in eggs and season with soy sauce and sesame oil. Serve immediately topped with scallion greens and more sesame oil alongside.

This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!

Vegetarian Chow Mein Recipe

Prep: 10 mins – Cook: 5 mins – Total: 15 mins

Ingredients

  • 6 oz / 180 g fresh chow mein noodles
  • 2 tbsp oil
  • 2 garlic cloves , minced
  • 2 cups shredded Chinese cabbage
  • 1/2 cup carrot , julienned
  • 2 scallion/shallot stems , cut into 2″/4cm pieces
  • 1 cup bean sprouts

Tofu and marinade

  • 5 oz / 150 g firm tofu , sliced
  • 1/2 tbsp soy sauce
  • 1 tbsp Chinese cooking wine

Sauce

  • 1/2 tbsp hoisin sauce
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp chilli garlic sauce or sriracha (optional)
  • 2 tsp sugar
  • 1/2 tsp sesame oil
  • 1/4 cup water
  • White pepper

Directions

  • Prepare noodles according to packet instructions (usually soaking it in boiling water).
  • Combine tofu with marinade and set aside for 5 minutes.
  • Combine sauce ingredients in a small bowl.
  • Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
  • Add tofu and stir fry until starting to caramelise – about 1 minute. Stir fry gently so the tofu doesn’t break.
  • Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
  • Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles – about 1 minute. Don’t cook it too much – the bean sprouts should still be quite crisp, not wilted.
  • Serve immediately.

Directions using homemade Real Chinese All Purpose Stir Fry Sauce

  • If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
  • Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
  • Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.

This recipe and photos were created by RecipeTinEats.com, we simply shared it! Please check them out as they have so many great ideas!

Thai Salad with Sesame Garlic Dressing Recipe

Prep: 25 mins – Total: 25 mins

Ingredients

FOR THE DRESSING:

  • 1/3 cup canola oil
  • 3 cloves garlic, peeled
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lemongrass paste (ginger would also work)
  • a squeeze of lime juice

FOR THE SALAD:

  • 16 ounces frozen shelled edamame
  • 5–6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • 3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Directions

  1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
  2. Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
  3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

This healthy and delicious recipe was created by PinchOfYum.com, we simply shared it! Please check them out as they have so many great ideas!

Beet, Buckwheat, Kale, Cabbage And Carrots Salad

PREP: 5 mins – COOK: 30 mins – TOTAL: 35 mins

Ingredients

  • 6 beets
  • 1/4 cup dry buckwheat
  • 1 Tbsp olive oil
  • coconut oil spray
  • sea salt
  • purple cabbage
  • kale
  • sliced carrots

Directions

  • Preheat oven to 425 degrees.
  • Peel and cube the beets. Place on a baking sheet and lightly spray the coconut oil over them. Sprinkle sea salt on top!
  • Roast the beets for about 30-40 minutes.
  • While the beets are roasting, cook the dry buckwheat according to directions (using about 1/2 cup of water).
  • Prepare and put the salad ingredients (cabbage, kale, carrots, olive oil) together. Top the salads with the cooked buckwheat and roasted beets.
  • Serve and enjoy!

This delicious and easy recipe was created by JarOfLemons.com, we simply shared it! Check them out for more great ideas!