Pulled Carrot Sandwich

If there’s one sauce that I just love, it’s BBQ sauce. I have always and will always swear by it. I think we were made for each other. I always keep a bottle in my fridge (I know, it’s not vegan, but nobody’s perfect), and it goes on everything. A quick and easy way to ruin my almost-healthy meal! So close…
When I got the idea to try making these pulled carrot sandwiches. I told myself now was the time to try making my own BBQ sauce. It’s not quite as sweet as the bottled stuff. so it might not be what you’re used to, but at least you can feel a little less guilty about eating it!
Why carrots? I wanted to use something simple to find that everyone has access to. Carrots are available pretty much everywhere, right? I know that a lot of people have reinterpreted pulled pork sandwiches using the famous jackfruit, but as many times as I’ve heard the name, I’ve still never seen one in real life, and my chances of finding one in Berlin seem pretty remote. I didn’t want to use a fake meat substitute. I wanted to keep things natural and this seemed like a good chance to put some more vegetables in the sandwich. So, carrots!
This dish was easy to make – a few veggies to cut, cooking the carrots, pretty simple stuff. Perfect for a nice evening in front of the TV.

Pulled Carrot Sandwich

Pulled Carrot Sandwich

Servings: 2 servings
Prep time: 5 min
Cook time: 30 min
Total time: 35 min


For the carrots

  • 3 carrots shredded
  • 1 small onion sliced
  • 1 tbsp olive oil
  • salt and pepper to taste

For the BBQ sauce

  • 2 cups tomato sauce
  • 2 tbsp apple cider vinegar
  • 3 tsp smoked paprika
  • 2 tsp dark molasses
  • 2 tbsp cane sugar
  • 1 tsp mustard
  • 1 tsp chipotle flakes
  • 1 tsp garlic powder
  • 1 tbsp tamari
  • juice of 1/2 lemon

To assemble

  • 2 buns of choice
  • red onion
  • red cabbage


  1. Start by making the barbecue sauce. Add all the ingredients to a saucepan and whisk to combine.

  2. Once bubbling, reduce heat and let simmer for 15 - 20 minutes.

  3. Taste and adjust seasonings as needed.

  4. While the sauce is simmering, heat the olive oil in a skillet.

  5. Add onion and cook for a few minutes. Then add the grated carrot and cook until everything is tender. Stir to avoid burning the carrots.

  6. Add 1 cup of the barbecue sauce to the carrots, whisk to combine.

  7. To serve, lay down the carrots on the bottom half of the bun, top with red onion and cabbage.

  8. Leftover sauce will keep in the refrigerator for 4-5 days

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