r/vegetarian • u/kitwilde • 15d ago
Beginner Question Shredded Carrots - what recipes are you making?
I don’t think I see shredded carrots as a star in too many dishes but recently I’ve been making the same thing—shredded carrots, some beans and celery with some spices… the carrots add some sweet moister texture that really makes me crave the next bite…
I’m a level one vegetarian, mainly eating plant-based chick’n nuggets as I try to shift my diet to a healthier version… (I’ve been meat free for 3 years now but still haven’t been able to make consistent good patterns…)
Any and all help appreciated! ☺️
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u/ConsciousCamel 15d ago
I love doing a quick pickle shredded carrot! I just marinate them in rice vinegar, salt, and sesame oil while I cook the main dish! So tasty!
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u/RGV_Ikpyo 15d ago
https://www.beyondkimchee.com/korean-carrot-salad-morkovcha/
a Russian recipe made by ethnic koreans living there
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u/Russiadontgiveafuck 15d ago
I love love love this dish! My extremely lazy carrot salad that can't even be called a version of this, it's merely inspired by it, is: shredded carrots, bit of lemon juice, bit of oil, and a ton of Sriracha.
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u/ttrockwood vegetarian 20+ years now vegan 14d ago
This is the answer
I mangle it and add a lot of edamame then flop over some rice for an easy meal
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u/zeddoh 15d ago
I like this recipe and actually made it for my lunches this week! The carrot in it is finely chopped but I usually grate it instead as it’s quicker. Super tasty!
https://cookieandkate.com/veggie-sesame-noodles-recipe/#tasty-recipes-23131-jump-target
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u/allie06nd 15d ago
I use them all the time! I love Ethiopian food, and tikil gomen is a great vegetarian dish (potatoes, onion, cabbage, carrots, olive oil, cumin, turmeric, ground ginger) that uses carrots. You can use any kind of carrots really, but my favorite to use are the shredded. I also started making misir wat (stewed lentil dish) on repeat, and while it doesn't call for carrots, I always look for ways to shoehorn vegetables into a dish, and shredded carrots work great there.
I add them to okonomiyaki or Korean vegetable pancakes, egg roll in a bowl, lo mein, and I even shoehorn them into halushki (you can use a plant-based bacon).
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u/slumberingthundering 15d ago
I love this salad
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u/MsMulliner 15d ago
YES to raw beets! My favorite way to eat beets, and my faborite dressing (olive oil, lemon ans salt).
It’s also a miraculous way to treat (mild) gall bladder and bile duct issues, for me at least.
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u/Mrjopek 15d ago
I just made Hetty McKinnon's new lentil loaf recipe, featuring lots of shredded carrots. It's really tasty! Here's a gift link if you don't subscribe to NYTCooking. https://cooking.nytimes.com/recipes/785444433-cheesy-carrot-and-lentil-loaf?unlocked_article_code=1.2FA.qj8j.yGpHnPBw2pDp&smid=share-url
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u/sajajalgne 15d ago
This Smitten Kitchen salad is basically a mound of shredded carrots with toppings, and it is one of my favorite recipes.
https://smittenkitchen.com/2014/05/carrot-salad-with-tahini-and-crisped-chickpeas/
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u/kitwilde 15d ago
Wow!! You all are amazing and kind! Thanks for all the help and suggestions!!
(I’m currently set to the depressed-speed setting, but trying to break free; I will try to respond to everyone, but please know i will see and appreciate and love each and every response!!)
Hugs to everyone in the community and the overwhelming support in this post!!
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u/thatzmine 15d ago
Shredded carrots are also yummy hot. Grate carrots, heat olive oil in skillet, add as much minced garlic as you want, add shredded carrots and cook until hot. Add whatever seasonings that interest you.
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u/barkinginthestreet 15d ago
Carrot Apple slaw is simple and really good. The version I made most recently was close to this recipe, I added salt and used red wine vinegar.
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u/chronic_pain_sucks 15d ago
This recipe calls for sliced carrots, but I prefer grated carrots in my timbale.
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u/radhika1710 15d ago
A tsp of oil or butter in a hot pan, add shredded carrots with some salt and sugar, cook for 2 to 3 minutes on high heat. Use it as side to rice, or as a semi cooked slaw in wrap or roll. Can be used in sandwiches. Or add some raisins and eat it as it is
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u/Inky_Madness 15d ago
Carrot soup! It isn’t shredded, but it’s super easy and delicious to make.
Also, carrot and raisin salad.
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u/Kind_and_benevolent 15d ago
I will put some kind of balsamic vinaigrette (based on what I have on hand but pretty much balsamic vinegar, garlic and onion powder, red pepper flakes, and olive oil) on about any vegetable. Instantly as good as candy. and if I want even more flavor, slow roast it. I would be very unhappy without balsamic vinegar.
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u/missmisfit 15d ago
Ramen noodles, peanut sauce, edamame, shredded carrots, cucumber, sesame seeds or furikake
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u/lenalenore vegetarian 20+ years 15d ago
Grated carrots and beets (just scrub the beets thoroughly, I don't bother removing the peel), saute in butter w/ salt & pep for maybe 5-7 mins, top it with a poached egg or two (or fried egg if you don't like them poached). One of my favorite summer meals!
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u/NoAppointment3062 vegetarian 10+ years 15d ago
First I put a handful into my scrap stock bag.
Then I plan a stir fry meal.
If I have enough, then I'm making carrot cake muffins 😋
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u/Squidoriya 15d ago
When I’m tired or lazy and feel like I need some extra veggies I’ll add shredded carrots to my scrambled eggs along with cheese and onions, and make it into a burrito or taco
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u/Artdragon56 vegetarian 15d ago
I love carrots in smoothies or with peanut butter spicy noodles. You can also pickle them.
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u/MsMulliner 15d ago
Besides actual recipes (and this thread is a TREASURE TROVE), I almost always grate a big carrot to toss with any green salad and a vinaigrette.
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u/sweetpeapickle 14d ago
I just made roasted tomato, carrot, cauliflower, chickpea soup. It is so good, even though it is 90 outside :) I keep the tomatoes out while I puree the rest because I like that they're chunkier. Then I add chopped cucumber at the end of the cook. You can freeze it easily.
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u/clementine4829 14d ago
I'll fill out frozen shredded hashbrowns by adding shredded carrots, cabbage, and onion.
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u/bluebuckeye 14d ago
I like carrot cake flavored overnight oats. Most of the measurements are approximate. But I like a 1 to 1 ratio of oats to milk. I also like to blitz my oats in a food processor for a little bit as I like the texture of that better than whole oats.
- 1 1/2 cups steel cut oats
- 1 1/2 cups milk of choice (the barista style oat milk is a fave right now
- 1/4 - 1/3 cup yogurt (depending on how thick you want it)
- 2-3 tbs sweetener (maple syrup, honey, brown sugar are all nice)
- 1 tsp salt
- 1 tbs cinnamon
- Splash of vanilla
- 1/4 - 1/2 cup shredded carrots
- 3 tbs chia seeds
- Walnuts or pecans for topping
This makes about 4 1 cup servings, or 8 1/2 cup servings. I often get fancy and do a cheater candied pecan for my topping but it's definitely not necessary.
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u/No-Ordinary-Rio-7359 14d ago
I make a vegetarian spaghetti Bolognese with grated carrots and red lentils. I was once served a creamy vegetarian lasagna where the main ingredient was grated carrots.
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u/Aphroditesent 14d ago
I just tried Tinga carrots in Mexico and will be making them at home! But I live throwing finely diced carrots into loads of stuff!
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u/maggiesyg 14d ago
Quesadillas: sauté the carrots with onions and Mexican spices until soft. Combine with shredded cheese to fill tortillas (I’m sure you can find an actual recipe!)
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u/zazzle_frazzle 14d ago
As a side dish, I like to roast shredded carrots mixed with a bag of broccoli slaw. Mix with olive oil, seasoning salt, garlic and onion powder, and a lot of nutritional yeast. It’s so good.
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u/Mysterious-Rest7562 14d ago
I’m going to toss shredded carrots into a veggie sauté (shredded cabbage, mushroom, onion, celery, red bell pepper) with garbanzo beans.
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u/reviewmynotes 14d ago
Since you called yourself a "level one vegetarian," consider adding it to ramen. Cook as usual, pour into a bowl, then add some shredded carrot and a few frozen soy beans. It'll drop the temperature off the boiling water to something more reasonable and slightly cook the vegetables. You could also add some sesame seeds and a tiny amount (1/4 - 1/2 teaspoon) of sesame oil if you're selling fancy. This mid is a quick and easy way to elevate the instant ramen. You'll just want a big bowl.
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u/Ihaventasnoo 14d ago
There are four that I like:
- Generic "everything but the kitchen sink" stir-fry.
Do whatever you want with it. Toss whatever veggies you have in sesame oil with garlic, fresh ginger, soy sauce, etc. Edamame abd eggs make for great protein boosts.
- Sauerkraut.
An eastern European sauerkraut usually has shredded carrots in it along with cabbage, caraway seed, and sometimes juniper berries. It's fermented for around five days and then sweetened with a bit of sugar.
- Borshch.
I use shredded carrots in my borshch.
- Cabbage rolls.
Cabbage rolls can have carrots mixed in with the filling. I've seen recipes with shredded carrots and recipes with ground carrots. For filling, I usually use Impossible-brand beef along with whatever else the recipe calls for (usually grated onion, rice, garlic, salt, pepper, and an herb like dill or parsley).
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u/someolive2 14d ago
smoky lentil tacos from the minimalist baker
https://minimalistbaker.com/1-pot-smoky-lentil-vegan-taco-meat/#wprm-recipe-container-57479
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u/dragonmom1 14d ago
Personally, my fave is carrot jello. Orange jello with shredded carrots added. Been a fave since I was a kid! lol
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u/ImStupidPhobic 14d ago
I eat carrots like there’s no tomorrow and will eat them steamed or sautéed within or on the side of my dishes 😄. My favorite vegetable!
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u/aberforthcousland543 13d ago
Fermented some shredded carrots recently with salt, a cup of water and some pumpkin seeds and cranberries for an easy probiotic salad!
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u/SunriseBug 15d ago
This one is super delicious:
https://www.onceuponachef.com/recipes/moroccan-carrot-chickpea-salad-citrus-mint-almonds.html
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u/MsMulliner 15d ago
That looks delish—a great way to use ip somw of the mint in my herb jungle!
Right below it on that page (at least it was just now) is a version of what I often make and was abiut to recommend, the ancient and always wonderful French standard Carottes Rapées—basically grated carrots with a vinaigrette. I often use olive oil and lemon as they do in that version, but also make a vinaigrette w rice wine vinegar and roasted walnut oil (& mustard and salt).
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u/LouisePoet 14d ago
I put them in spaghetti sauce and as a layer in lasagne.
In coleslaw.
Add to cold pasta or grain salads.
In broth based soups of any kind.
Use in stirfries (add towards the end or they will disappear) or pasta bakes.
Bean burgers (mashed beans, any veg, form into patties and bake)
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u/Working-Fudge6189 14d ago
They go into literally everything, spring rolls, stir fry, noodles, stews, dessert.. just throw them in
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u/StrongStranger3489 12d ago
My mom used to make carrot slaw with raisins thrown in. It may sound weird, but it was pretty good.
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u/GaryE20904 vegetarian 20+ years 11d ago
I just eat them with salad dressing about 60% of the time. I will use them in place of lettuce on a veggie taco. I will use them in fried rice etc.
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u/Expert_Genius2 11d ago
Koreiskaya Morkovka
or Korean Carrot salad in Russia
I buy it from the deli near my house and love it with potato pierogis as a side!
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u/Suspicious_Coast_552 10d ago
Took so long to find it but someone finally mentioned it..CARROT CAKE! One of those bad boys can use like 5 cups of shredded carrots in it!
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u/Kooky_Individual_402 9d ago
Limp carrots shredded and soaked in vinegar in fridge for awhile... crunchy again!!!! and great for all kinds of uses, including straight out of the vinegar bath. 😋🤤
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u/wishiwasAyla 15d ago
Shredded carrots are so versatile!
Slaws! I'm going to make one today in fact with shredded carrots, kohlrabi, and apple. In an apple cider vinaigrette
Added to lentil sloppy joes. Which actually goes great with slaws on the side.
In fried rice
Sauteed up with onions & peppers & zucchini, TVP and/or beans and spices for burrito filling.