Not only are carrots on theme this Easter (winner!) they're also one of the most common veggies to go limp at the back of your fridge and end up in compost or landfill! So this Easter we wanted to give you some recipes to help you use them up.
Tess from @eden.vegan has whipped together two delicious waste-free salad recipes and a dessert that your family & friends will love. We hope you love these recipes as much as we do!
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Vegan Carrot Cake Muffins
Can be made as a slice, muffins or small cake depending on your baking dish 😊
Dry Ingredients:
- 1 cup wholemeal flour
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ cup brown sugar (optional)
- 1 cup of grated carrot
- ¼ cup crushed walnuts
- 1/3 cup sultanas
Wet ingredients:
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla essence
- 1 chia egg (1 Tbsp chia to 2 Tbsp water)
- 1/3 cup oat milk
Vegan butter cream icing:
- 1 cup icing sugar
- Juice of a lemon
- ¼ cup vegan butter
Top with crushed walnuts
Method:
- Pre-heat the oven to 180 degrees fan bake and get out your silicone muffin cups or tray.
- In a large mixing bowl, fold together all the dry ingredients. In a smaller bowl, do the same with the wet ingredients before mixing them together and adding your choice of plant milk.
- Pour ingredients into the muffin cups and bake for 20 minutes until cooked throughout.
- Leave to cool and ice with homemade vegan buttercream, sprinkling with walnuts and serve!
Carrot and Quinoa Satay Slaw Salad
Ingredients:
- 1 cup of quinoa
- 2 carrots
- ¼ red cabbage
- ¼ cup pumpkin seeds
Satay dressing:
- ½ cup smooth peanut butter
- 1 Tbsp soy sauce
- 1 tsp crushed garlic
- 1 tsp maple syrup
- 1 tsp chilli sauce
- 2 Tbsp boiling water
Garnish with roasted cashews
Method:
1. Cook a cup of quinoa on the stove, to a 1 cup of quinoa to 1.5 cups of water ratio.
2. Meanwhile, grate 2 carrots and half a red cabbage. Layer the quinoa, carrots and cabbage in a large salad dish.
4. Mix pumpkin seeds throughout, and make up the satay sauce in a small jar –shaking well to blend.
4. Garnish with roasted cashews, salt and pepper.
Optional - Top with fried tofu, serve a side salad or enjoy for lunch!
Fresh Carrot & Lentil Salad
Ingredients:
- 3 carrots
- 1 sweet potato)
- Drizzle of olive oil
- Salt and pepper
- 1 can of brown lentils
- ¼ cucumber
Topping:
- Handful of sliced almonds
- Handful of dried cranberries
- Served on salad greens
Dressing:
- 1 Tbsp maple syrup
- 1 Tbsp soy sauce
- 1 Tbsp apple cider vinegar
Method:
1. Pre-heat the oven to 200 degrees fan bake and line an oven tray with Un-Baking Paper.
2. Roughly chop carrot and sweet potato, place on the baking tray and drizzle with olive oil, sprinkling with salt and pepper. Bake for 20 minutes until golden.
3. Dice cucumber, dried cranberries and slivered almonds. Once the vegetables are baked, toss together and serve on a bed of salad greens. Garnish with almonds, cranberries and your choice of salad dressing.
