7 Most Delicious Vegan Carrot Recipes For Your Kids

7 Most Delicious Vegan Carrot Recipes For Your Kids

Carrots are rich, flavorful, and nutrient-dense foods that belong in every kitchen. They can make bacon, soup, cakes, and even rice dishes! So let’s try these vegan carrot recipes.

How To Select The Best Carrots For Cooking

• Longer growing times typically indicate larger carrots. The carrot can produce more sugar the longer it is underground. You might want to remove the woodier cores from these carrots before eating them. Younger carrots have a higher sugar content.
• Most baby carrots are regular carrots that have been shrunk in size; they are not sweeter.
• Younger carrots have a more vibrant colouring. Carrots come in various colours, but you'll be drawn to their hearty orange colouring. Carrots that are purple, red, yellow, and white can also be found. When they're freshest, they'll look more colourful and be just as safe to eat as orange carrots. A good carrot will have consistent colouring from top to bottom.

Vegan Carrot Recipes

1. Vegan Carrot Waffles

Walnuts give these delicious, healthy, and simple carrot cake waffles a lovely crunch. They have a lot of cinnamon, which gives the waffles a sinful scent, and are both extremely crispy on top and soft inside. They take only a few minutes to prepare, so enjoy them for a filling breakfast any day of the week!

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 7

Ingredients

• Soy milk: 250 ml
• Apple cider vinegar: 1 teaspoon
• All-purpose flour: 1½ cups
• Baking powder: 1½ teaspoon
• Baking soda: ½ teaspoon
• Salt: ¼ teaspoon
• Cinnamon powder: 1 teaspoon
• Flaxseed powder: 2 tablespoons
• Coconut oil: 3 tablespoons
• Vanilla extract: 1 teaspoon
• Grated carrots: 70 g
• Finely chopped walnuts: 2-3 tablespoons

Method

1. In a small bowl, combine the soy milk and vinegar. Let it stand for 5 to 6 minutes.
2. In the meantime, combine the flour, baking powder, soda, salt, cinnamon powder, and flaxseed powder.
3. Combine the milk and vinegar with the coconut oil and vanilla extract. Add liquid to the dry ingredients.
4. Add the chopped walnuts and grated carrots after folding.
5. Stir until thick and smooth. The batter should be soft and droppable, similar to a cake batter.
6. According to the waffle maker's instructions, preheat it.
7. After thoroughly greasing the waffle cavities, add a ladleful of batter. Cook the batter until golden and crisp for 4-5 minutes. Continue with the remaining batter. Serve hot. Enjoy!

2. Vegan Carrot Lox

Vegan carrot lox is a delectable plant-based substitute for regular lox. Made with marinated carrot strips in a tangy, salty, smoky, flavourful sauce. Perfect for bagels, sandwiches, salads, and many other dishes. Include it in brunch; it's also excellent for advance meal preparation.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 4

Ingredients

• Large carrots: 4
• Sea salt for coating
• Extra-virgin olive oil: 3 tablespoons
• Rice vinegar: 1 tablespoon
• Smoked paprika: ½ teaspoon
• Big squeeze of fresh lemon juice
• Freshly ground black pepper

Ingredients For Serving (optional)

• Bagels
• Vegan cream cheese
• Cucumber slices
• Capers
• Fresh chives, chopped
• Fresh dill, chopped

Method

1. Set a medium baking dish on a parchment-lined baking sheet and preheat the oven to 475°F. Place the whole carrots in the dish and liberally salt them, covering the bottom with about a ¼-inch salt coating. You won't consume all this salt in the end, so don't worry. Roast the carrots until fork-tender but not mushy.
2. Your carrots' size and freshness will determine the timing. Huge carrots, which took 60 to 90 minutes, check after about 40 minutes. This step can be completed beforehand. Creating the marinade. Olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper should all be combined in a shallow or small bowl.
3. After cooling, take the carrots out of the oven. Rub off any extra salt with your hands. After removing a tiny strip of the salty skin from one side with a knife, peel the carrot into ribbons with a peeler. It's ok if your peeler becomes stuck on the soft carrot; slice the pieces of carrot as thinly as you can with a sharp knife. Toss the strips in the marinade to coat them evenly. After transferring, marinate for 15 to 30 minutes in the refrigerator. Serve with bagels, vegan cream cheese, cucumber slices, capers, chives, and dill.
4. If you have extra carrots, you may marinate them for up to 4 days in the refrigerator with a cover.

3. Vegan Carrot Cake Bliss Balls

April means it's time for carrot-based treats! Or perhaps carrot snacks in this instance. These mildly sweetened carrot nibbles are a delicious afternoon snack or quick brunch.

They're not cake-like and don't require baking; if you're truly craving cake, click here or here. They're more carroty than cakey. They are chewy small balls consisting of dates, coconut, carrots, sunflower seeds, and cinnamon.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 4

Ingredients

• Raw hulled sunflower seeds: 1 cup
• Unsweetened shredded coconut: 1 cup + Rolling: ⅓ cup
• Cinnamon: ½ teaspoon
• Sea salt: ½ teaspoon
• Soft Medjool dates: 12
• Carrots chopped: ⅔ cup
• Maple syrup: 2 teaspoons

 

Method

1. Sunflower seeds, 1 cup of shredded coconut, salt, cinnamon, and a food processor are combined and pulsed to a fine meal.
2. The dates and carrots should be added and pulsed until the mixture comes together and holds together. If you want your nibbles to be sweeter, taste them and add additional maple syrup.
3. Add more maple syrup if the mixture is too dry, more coconut if it is too wet, and chill the mixture in the refrigerator for 20 minutes to firm it up. Scoop the mixture using a tablespoon, then roll it into balls about an inch in diameter with your hands.
4. If desired, roll in the remaining coconut to coat the exterior. For up to five days, keep the refrigerator in an airtight container. Now let’s enjoy.

4. Vegan Carrot Ginger Soup

This carrot soup recipe is perfect if you went to your local farmers market over the weekend and brought home a gorgeous bunch of carrots. They are the key component of this simple recipe and a few ingredients you probably already have.

Prep time: 10 minutes | Cook time: 46 minutes | Total time: 56 minutes | Servings: 3-4

Ingredients

• Extra-virgin olive oil: 1 tablespoon
• Yellow onions: 1 cup, chopped
• Garlic: 3 cloves, smashed
• Carrots: 2 heaping cups, chopped
• Fresh ginger: 1½ teaspoons, grated
• Apple cider vinegar: 1 tablespoon
• Vegetable broth: 3 to 4 cups
• Sea salt and fresh black pepper to taste
• Maple syrup: 1 teaspoon
• Coconut milk for garnish (optional)
• Dollops of pesto (optional)

Method

1. Over medium heat, warm the olive oil in a big pot. Add the onions with a large sprinkling of salt and pepper and simmer for about 8 minutes while stirring occasionally. Carrots and smashed garlic cloves are added to the stew and cooked for an additional 8 minutes, stirring periodically.
2. Depending on your desired consistency, add 3 to 4 cups of broth after stirring in the ginger, apple cider vinegar, and ginger. Cook for about 30 minutes, then lower the heat to a simmer. Transfer to a blender after letting it cool slightly until smooth, blend. Adjust seasonings based on taste. Whenever desired, add maple syrup.
3. Top each serving with a drizzle of coconut milk and a dollop of pesto if desired.

5. Vegan Carrot Cake

With thick vegan cream cheese frosting in every unbelievable bite, this homemade vegan carrot cake recipe is soft, moist, and oh-so-delicious!

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 10-12

Ingredients

• Whole wheat pastry flour: 2¼ cups
• Baking powder: 2 teaspoons
• Baking soda: 1 teaspoon
• Cinnamon: 3 teaspoons
• Nutmeg: ½ teaspoon
• Sea salt: 1 teaspoon
• Large vegan eggs: 2
• Applesauce: ½ cup
• Maple syrup: ½ cup
• Almond milk: ½ cup
• Melted coconut oil: ½ cup
• Vanilla extract: 2 teaspoons
• Carrots: 2 cups, finely grated

Ingredients For The Frosting

• Vegan cream cheese: 4 oz
• Vegan butter: 1½ tablespoons
• Powdered sugar: 2 cups
• Vanilla extract: ⅛ teaspoon

Method

1. Grease two 6-inch round cake pans, an 8×8 square pan, or a 9-inch round baking pan, and preheat the oven to 350°F.
2. Mix the flour, baking powder, soda, cinnamon, nutmeg, and salt in a big bowl.
3. Whisk the vegan eggs in a medium basin and add the applesauce, maple syrup, almond milk, coconut oil, and vanilla. Add the carrots and stir. Mix the dry components briefly after adding the wet ones to the bowl of dry ingredients.
4. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean, after pouring the batter into the baking dish. Before icing, let the cake cool fully.
5. Creating the icing Cream cheese and butter should be smoothed out in a big basin using an electric mixer. Blend in the vanilla and powdered sugar after adding them. Our kids love the cake very much.

6. Vegan Curried Carrot Fritters

Lightly spicy curried carrot fritters with a great texture. This quick, easy, and delicious recipe is ideal when you have an excess of carrots! Naturally devoid of oil, eggs, gluten, and dairy.

Prep time: 10 minutes | Cook time: 12 minutes | Total time: 22 minutes | Servings: 8

Ingredients

• Large carrots: 3, grated
• Medium onion: 1, grated
• Garlic: 2 cloves, finely chopped
• Curry powder: 2 tablespoons
• Chickpea flour: 1 cup
• Salt: ¾ teaspoon
• Fresh cilantro: ½ cup, finely chopped
• Ground coriander: ¼ teaspoon
• Ground ginger: ¼ teaspoon
• Cumin seeds: ½ teaspoon
• Fennel seeds: ½ teaspoon
• Water: ¼ cup
• Chilli flakes: ½ teaspoon (optional)

Method

1. Grate the carrots and onion. A food processor's grater attachment makes quick work of this task. Combine the onion, carrot, and garlic in a sizable bowl.
2. Stir everything up thoroughly, ensuring that all the spices are evenly distributed, before adding the water and stirring once more. The batter ought to be thick. Leave it to sit for at least 10 minutes at this point, though longer is acceptable. Preheat the oven to 400°F if you plan to cook. The mixture should be dropped onto a Silpat or parchment-lined baking sheet in portions of about ⅓ cup, then flattened uniformly to a thickness of about ½ inch. Cook for 20 to 25 minutes, turning them over halfway through.
3. If using a grill or frying pan, preheat it over medium heat, add little oil if you don't have a good non-stick pan, then add around ⅓ cup portions and spread them out evenly till they are about ½ inches thick. Cook each side for 5 to 6 minutes or until golden brown. While you finish them all, you can keep them warm in a low oven. Now ready to eat.

7. Vegan Carrot Buns With Turmeric

Try out these easy, soft, and colourful carrot buns. They are super easy to make a perfect for your kids' lunch, breakfast, or dinner.

Prep time: 10 minutes | Cook time: 12 minutes | Total time: 22 minutes | Servings: 8

Ingredients

• All-purpose flour: 4¾ cups
• Fresh yeast: 8 teaspoons
• Lukewarm water: 200 ml
• Unsweetened soy milk or almond milk: 100 ml
• Carrots: 2 medium, shredded
• Mixed seeds: 50 g
• Sugar: ½ tablespoons
• Turmeric: 1 teaspoon
• Black pepper: 1 pinch
• Salt: 2 teaspoons

Method

1. Mix the sugar, lukewarm water, and fresh yeast in a large bowl.
2. Add turmeric and plant milk. Whisk in the grated carrots and seeds with a wooden spoon or spatula.
3. A little at a time, while stirring, add the flour.
4. Continue stirring and combining after adding the salt and a dash of pepper. To get a dough that is still moist and soft but doesn't adhere to the spatula, keep working with it while adding flour.
5. For 30 minutes, the bowl should be covered with a kitchen towel to proof it. While letting the buns proof on the tray for an additional 20 minutes, preheat the oven to 200°C (390°F). You can top the buns with some seeds if you'd like.
6. Brush some water on the buns' tops before baking, then bake for 30 minutes.
7. Before eating the buns, if at all possible, let them cool.
8. Create nine buns, then place them evenly across a baking sheet lined with parchment paper or a silicon baking mat. Before shaping each bun, you can weigh it for greater accuracy. There should be 115 grams in each. Now let’s taste them.

How To Store Carrots

Make use of these techniques to keep raw carrots fresher for longer.

1. Differentiate The Taproot Of The Carrot From The Tops

The frilly green tops of the carrots may still be on them if you bought them at a farmers' market or picked them up from your own garden. When you get home, trim the carrot tops off, leaving about an inch of stem. The herbaceous carrot tops will draw moisture from the root, hastening its drying out if left intact.

2. Frozen In Water

If you don't have access to a root cellar, you can preserve carrots by packing unwashed, unpeeled carrots in a sealed plastic bag, large glass or plastic container, or jar and submerging it entirely in cold water. Keep the carrots vertical to save space by placing them in a tall, thin container or even a pitcher. Do not forget to replace the water every four to five days or whenever it becomes cloudy.

3. Keep Away From Apples

Regardless of the method you select for storage, keep carrots away from ethylene sources. When kept close to produce that releases ethylene gas, such as bananas, apples, pears, or other fruits and vegetables, carrots and other root vegetables may rot too soon or develop a bitter taste.

4. Defrost Carrots

The next best method to preserve carrots is freezing if you want them to last longer than a few weeks but don't have a root cellar. To start, wash and scrub the carrots to eliminate any dirt. The following are your options: Frozen carrots can be cooked faster by briefly blanching them in boiling water to maintain their colour.

Before putting frozen carrots in freezer bags, shred them using a box grater or a food processor if you want to use them in carrot cake. Alternatively, you can freeze whole carrots cut into coins and place them on a baking sheet lined with parchment paper. Remove the coins from the baking sheet once they have frozen solid.

5. Carrot Tops Should Be Preserved The Same Way As Fresh Herbs

Since the two plants are related, carrot tops can be stored in the crisper drawer in a plastic bag with a damp paper towel or in a breathable cotton produce bag.

6. Never Wash Or Rinse Carrots

If you're going to store the carrots in a plastic bag or a root cellar, rinsing them beforehand can encourage mould growth. Wash your carrots once you are ready to cook.

7. How Long Do Carrots Last?

When kept cool in a root cellar, carrots can last up to six months. Carrots submerged in water and kept in the fridge will last up to three weeks without a root cellar, so don't worry if you don't have one.

This information should only be used as a general guide; depending on the variety, the time of year the carrots were harvested, and the environment in your refrigerator or cellar, your carrots may last longer or spoil sooner.

If not properly stored, carrots lose moisture and become softer; however, as long as they are not slimy, you can still eat them. Use soft carrots in soups or stews because they cook through more quickly and are flavourful. Put soft carrots in an ice-water bath to regain their crispness if you want to revive them.

Conclusion

A great vegetable to include in your diet is the carrot! They complement a wide range of savoury and sweet dishes and have a number of health advantages that I’ve described above. Don’t miss trying these vegan carrot recipes, hope your kids will love them very much.

I trust you enjoyed this article about the 7 Most Delicious Vegan Carrot Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 7 Most Delicious Vegan Carrot Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

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