Peach Bbq Carrot Sliders
Hello & Happy Tuesday!!
While I never was a bbq person, I love a good smokey sauce and grilling all my veggies!
Although jackfruit bbq concepts are in abundance, do you know how hard it is to locate jackfruit? HARD.
Even as an NYC gal, I saw it in Chinatown perhaps only a few times. That speaks volumes about its accessibility as this city is viewed as the epicenter of food. .
Fast forward to today, I was going to actually order it online, but even that is expensive, and not practical for anyone and the cans were even all said to be dented.
So what’s another great option?! Carrots!
Believe it or not carrots take on the texture of bbq when roasted and coated in sauce!
What do I love about this recipe? Just about.. everything! its sweet, savory, effortless, affordable, packs nutrients, aesthetic appeal, multiple textures, and is just an all around game changer!
If you’re looking to experience a vegan bbq option without having to order an overpriced can of jackfruit or consuming a vegan “food product”..
You have to try my recipe for vegan Peach Bbq Carrot Sliders!
Why this recipe rocks:
Affordable (jack fruit is so hard to find and expensive)
More nutrient dense than jackfruit
Great aesthetic appeal
Hint of spice!
Non vegna approved
Can be made in bulk and cater to larger portions
Great for entertaining!
Eat Drink Shrink
30 minPrep Time
20 minCook Time
50 minTotal Time
- 5 large carrots – peeled and shredded
- 1 large red onion – peeled and thinly sliced
- 1/2 teaspoon of olive oil
- Black pepper
- Sea salt
- 4 slider buns
- 1 Tablespoon olive oil
- 1/2 cup diced yellow onion (or any other onion)
- 5 garlic cloves, minced
- 1 cup tomato sauce
- 4 chipotle chiles in adobo, roughly chopped
- 1/4 cup apple cider vinegar
- 3-4 yellow peaches, the riper the better, diced (about 1 1/2 - 2 cups)
- 2 Tablespoons lemon juice
- 1 Tablespoon dijon mustard
- 1/3 cup coconut sugar
- 1 teaspoon liquid smoke
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded white cabbage
- 1 1/2 cups shredded purple cabbage
- 4 tbsp Follow Your Heart vegan Mayo
- 1/2 tsp salt
- 1/2 squeeze of lime
- 1/2 tsp black pepper
- Preheat the oven to 350° 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.
- Place 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. Grate freshly ground pepper evenly over the top. Cover the pan with aluminum foil and roast for thirty minutes. Shake the pan every ten minutes to ensure that they’re evenly roasted. The carrots and onions should be nice and soft and lightly caramelized.
- In a medium sized sauce pan, heat oil over medium heat. Add the onion and garlic, saute until soft, about 3-4 minutes. Add the tomato sauce, chiles in adobo sauce, apple cider vinegar, chopped peaches peaches, lemon juice, dijon, brown sugar, and liquid smoke. Whisk together. Once bubbling, stir in the water, salt, and pepper.
- Reduce heat to low, cover, and simmer for 45 minutes to an hour, stirring occasionally.
- Remove from the heat and cool before transferring to a glass jar. Store in the fridge.
- Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes. To make the slaw throw all the ingredients in a bowl and combine! Top with grilled peaches, red onion, and slaw!