Vegan Carrot Recipes

Great spread on bread in place of your traditional dairy laden butter. Use on baked potatoes, roasted corn, or add lots of garlic and use it with garlic bread.Submitted by: THEOTHERHALF

This Nut Roast is delicious and is originally from Vegan Vitality by Dianne Hill. Serve with a salad or boiled potatoes and broccoli.
A single serving is two slices.
Submitted by: TREEHUGGER73

Adapted from "Vegan With A Vengeance" By Isa Moscowitz.Submitted by: IRONVEGANCHIC

Vegan, healthy, yummy..any questions?Submitted by: MARATHONBOUND

Super moist, healthy little cupcakes. Healthy enought to top with an abundance of vegan cream cheese icing (check out my recipe) and not feel too guilty about it. Submitted by: SBARRETT6

This salad is light and fluffy, quick and tasty!Submitted by: RADIOTIKSPARK1

Submitted by: BETWEENTHEPAGES

For in depth discussion and step by step instructions with pictures go to my website here:

http://messnkitchn.blogspot.c
om/2013/02/carrot-cupcakes-vegan.htmlSubmitted by: AJKOLE1

Submitted by: WOIPERDINGER

A vegan chili that is allergen free. Submitted by: DOLLOFMALICE

a vegan muffin. to make them approx 100 cals each use 1/4 cup per muffin and make 12.. using a 1/2 cup cookie scoop this makes approx 7 muffins *regular size* at about 200 cals per muffin.Submitted by: PINKTOFU

These are incredibly delicious and so, so healthy! Moist, sweet, and satisfying!Submitted by: WIFEOFROME

a delightful way to eat your beetsSubmitted by: SNOWDROP76

I think these would actually make better pancakesSubmitted by: GREENMAMA

A wonderful starter or a meal all on its own!Submitted by: DELETEMEPLEASE

I found a basic carrot soup recipe on foodnetwork.com and then tweaked it a bit. The original recipe called for half n half and bacon. I scratched both these ingredients, subbing a couple of extras to make a healthier, vegan friendly soup. Enjoy :)Submitted by: CNK333

From Vegan With a Vengeance.
Modified from Ginger-Macadamia-Coconut-Carrot Cake.

Eliminated sugar, macadamia nuts, pineapple juice, coconut and ginger.

Modified from 'Vegan With A Vengeance' Coconut-Ginger-Macadamia-Carrot Cake.

Substituted 1/2 cup unsweetened applesauce for oil. Eliminated sugar, coconut, ginger and macadamia nuts. Used 6 ounces pineapple juice, and 2 3/4 cups flour.Submitted by: GENEVIEVE34

Nutritional info for the carrot cake recipe on pg. 78 of the Joy of Vegan Baking by Colleen Patrick-GoudreauSubmitted by: FULOLO

Submitted by: MESSOHIO

Makes a pretty dark purple shake while still packing in some greens.Submitted by: LAETU5

I could eat this soup as a dessert! It's just slightly sweet, with a spicy bite from the ginger. It's also extremely low in sodium.Submitted by: ANARIE

Organic, low-fat and vegan carrot soupSubmitted by: NATZILLA

Vegan Cream of Carrot Soup with tofu and soy yogurt. Originally in Runners World magazineSubmitted by: KALELSTICK

Submitted by: ITREASUREIT

Submitted by: KATZASTAR

ridiculously low calorieSubmitted by: MMMEGANNN

A veganized, whole grain and naturally sugar-free version of one of my favourite desserts.Submitted by: JO_JO_BA

Adapted from the Oh She Glows recipe http://ohsheglows.com/2011/04/11/vegan-car
rot-spice-muffins-for-grandpa/
Which is itself an adaptation!
If you want to lower the fat, substitute your preferred non-dairy milk (eg soy, rice, almond) for the coconut milk. It will be slightly less moist but also less fat.
The original recipe uses non-dairy yoghurt instead of the coconut milk and vinegar. You could also give that a go if you have access to it (I don't).Submitted by: PHRASER

Submitted by: KATYJMON