Sundays are perfect for relaxing, cooking, and enjoying fresh, flavorful meals.
These 15 vegan carrot recipes turn ordinary weekends into vibrant, nutritious feasts.
From roasted carrots with aromatic herbs to hearty carrot soups and stir-fries, each recipe highlights the versatility of this humble root vegetable.
Carrots provide natural sweetness, fiber, and essential vitamins that enhance any dish.
Whether you’re preparing brunch, lunch, or dinner, these recipes are easy, plant-based, and full of flavor.
They transform carrots into delicious, wholesome dishes perfect for a Sunday meal.
15 Flavorful Sunday Vegan Carrot Recipes to Try
Carrots prove that plant-based meals can be colorful, nutritious, and flavorful.
These 15 Sunday vegan recipes showcase their versatility, from roasted and glazed dishes to creamy soups and tacos.
Incorporating carrots adds natural sweetness, texture, and nutrition to any meal.
Exploring these recipes makes your weekends more exciting, wholesome, and delicious.
Whether cooking for family, friends, or solo enjoyment, these dishes are satisfying and fully plant-based.
Enjoy the vibrant taste and health benefits of carrots with these creative recipes.
Sundays become flavorful, nutritious, and fun with these vegan carrot dishes.
Maple Roasted Carrot Tacos
The Maple Roasted Carrot Tacos are sweet, savory, and full of natural flavor.
Tender roasted carrots are glazed with maple syrup and lightly spiced, creating a hearty vegan taco filling.
These tacos are perfect for a weekend brunch or dinner that’s plant-based, vibrant, and satisfying.
Every bite delivers a balance of sweetness, crispness, and rich flavor.
Ingredients:
- 4 large carrots, peeled and sliced into sticks
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrot sticks with olive oil, maple syrup, smoked paprika, salt, and pepper.
- Spread carrots on a baking sheet in a single layer.
- Roast for 20-25 minutes until tender and caramelized, turning halfway through.
- Warm tortillas in a skillet or microwave.
- Fill each tortilla with roasted carrots and garnish with fresh parsley.
These tacos are sweet, aromatic, and satisfying.
Maple syrup adds natural sweetness while paprika gives depth of flavor.
They are perfect for a hearty, plant-based Sunday meal.
Every bite is flavorful, vibrant, and wholesome.
Spicy Carrot & Chickpea Tacos
The Spicy Carrot & Chickpea Tacos are bold, protein-packed, and full of flavor.
Roasted carrots combine with spiced chickpeas to create a hearty, satisfying vegan filling.
These tacos are ideal for a weekend brunch or dinner that’s quick, nutritious, and delicious.
Each bite delivers a balance of spice, crunch, and creamy texture.
Ingredients:
- 3 large carrots, sliced thinly
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro and lime wedges for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrot slices with olive oil, cumin, chili powder, salt, and pepper.
- Roast carrots for 15-20 minutes until tender.
- In a skillet, heat chickpeas with a pinch of salt and cook for 5 minutes.
- Warm tortillas in a pan or microwave.
- Fill tortillas with roasted carrots and chickpeas.
- Garnish with fresh cilantro and a squeeze of lime.
These tacos are spicy, savory, and protein-rich.
Chickpeas provide hearty texture while carrots add natural sweetness.
They are perfect for a satisfying vegan Sunday meal.
Every bite is vibrant, flavorful, and wholesome.
Carrot & Avocado Cream Tacos
The Carrot & Avocado Cream Tacos are creamy, smooth, and refreshingly light.
Roasted carrots are paired with a silky avocado spread to create a luxurious vegan taco filling.
These tacos are perfect for a weekend brunch or dinner that’s easy to make and plant-based.
Every bite delivers creamy, sweet, and flavorful textures in perfect harmony.
Ingredients:
- 3 large carrots, sliced into sticks
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrot sticks with olive oil, salt, and pepper and roast for 15-20 minutes until tender.
- Mash avocado with lemon juice, salt, and pepper until smooth.
- Warm tortillas in a skillet or microwave.
- Spread avocado cream onto tortillas and top with roasted carrots.
- Garnish with fresh cilantro.
These tacos are creamy, smooth, and flavorful.
Avocado adds richness while roasted carrots provide natural sweetness.
They are perfect for a satisfying, light vegan Sunday meal.
Every bite is fresh, vibrant, and nourishing.
Carrot & Black Bean Tacos
The Carrot & Black Bean Tacos are hearty, savory, and full of protein.
Shredded roasted carrots combine with black beans to create a filling that’s nutritious and satisfying.
These tacos are ideal for a weekend lunch or dinner that’s plant-based, flavorful, and wholesome.
Each bite delivers a balance of texture, flavor, and nutrition.
Ingredients:
- 3 large carrots, shredded
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add shredded carrots, cumin, smoked paprika, salt, and pepper.
- Cook for 5-7 minutes until carrots are tender.
- Stir in black beans and cook for another 3 minutes.
- Warm tortillas and fill with carrot and black bean mixture.
- Garnish with fresh cilantro.
These tacos are savory, hearty, and protein-rich.
Black beans provide substance while carrots add natural sweetness and color.
They are perfect for a wholesome vegan Sunday meal.
Every bite is flavorful, satisfying, and vibrant.
Glazed Carrot & Quinoa Tacos
The Glazed Carrot & Quinoa Tacos are colorful, nutritious, and packed with texture.
Tender glazed carrots are paired with fluffy quinoa for a satisfying vegan taco filling.
These tacos are perfect for a weekend brunch or dinner that’s healthy, plant-based, and filling.
Each bite delivers a combination of sweet, earthy, and hearty flavors.
Ingredients:
- 3 large carrots, sliced into sticks
- 1 cup cooked quinoa
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 small tortillas
- Fresh parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrot sticks with olive oil, maple syrup, salt, and pepper.
- Roast for 15-20 minutes until tender and lightly caramelized.
- Warm tortillas and fill with roasted carrots and cooked quinoa.
- Garnish with fresh parsley.
These tacos are sweet, savory, and hearty.
Quinoa adds protein and texture while carrots provide natural sweetness.
They are perfect for a wholesome vegan Sunday meal.
Every bite is flavorful, colorful, and satisfying.
Spicy Carrot & Lentil Tacos
The Spicy Carrot & Lentil Tacos are bold, protein-rich, and deeply flavorful.
Roasted carrots are combined with cooked lentils and smoky spices to create a hearty vegan taco filling.
These tacos are perfect for a weekend lunch or dinner that’s wholesome, satisfying, and plant-based.
Each bite delivers spice, texture, and a rich, savory taste.
Ingredients:
- 3 large carrots, sliced thinly
- 1 cup cooked lentils
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrot slices with olive oil, smoked paprika, chili powder, salt, and pepper.
- Roast carrots for 15 minutes until tender.
- Stir in cooked lentils and heat for 3-5 minutes on low.
- Warm tortillas and fill with the carrot-lentil mixture.
- Garnish with fresh cilantro.
These tacos are hearty, spicy, and protein-packed.
Lentils add substance while carrots provide natural sweetness and texture.
They are perfect for a filling vegan Sunday meal.
Every bite is flavorful, savory, and satisfying.
Roasted Carrot & Cauliflower Tacos
The Roasted Carrot & Cauliflower Tacos are colorful, earthy, and nutritious.
Roasted carrot sticks and cauliflower florets create a flavorful, plant-based taco filling.
These tacos are ideal for a weekend brunch or dinner that’s wholesome and vibrant.
Each bite delivers tender roasted vegetables with subtle smoky notes.
Ingredients:
- 3 large carrots, sliced into sticks
- 1 small cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small tortillas
- Fresh parsley or cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrots and cauliflower with olive oil, smoked paprika, salt, and pepper.
- Roast for 20-25 minutes until vegetables are tender and lightly browned.
- Warm tortillas and fill with roasted vegetables.
- Garnish with fresh parsley or cilantro.
These tacos are earthy, colorful, and satisfying.
Carrots add natural sweetness while cauliflower provides tender texture.
They are perfect for a nutritious vegan Sunday meal.
Every bite is wholesome, flavorful, and vibrant.
Carrot & Spinach Tacos
The Carrot & Spinach Tacos are fresh, vibrant, and nutrient-packed.
Sautéed carrots and tender spinach create a flavorful, healthy taco filling.
These tacos are perfect for a light weekend brunch or dinner that’s plant-based and wholesome.
Each bite delivers a mix of tender greens and sweet, crisp carrots.
Ingredients:
- 3 large carrots, sliced thinly
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small tortillas
- Fresh lemon juice for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add carrots and cook for 5 minutes until slightly tender.
- Add spinach, garlic powder, salt, and pepper.
- Cook until spinach wilts, about 2-3 minutes.
- Warm tortillas and fill with carrot-spinach mixture.
- Drizzle with fresh lemon juice before serving.
These tacos are fresh, tender, and flavorful.
Spinach provides earthy notes while carrots add natural sweetness.
They are perfect for a light and wholesome vegan Sunday meal.
Every bite is vibrant, healthy, and satisfying.
Carrot & Avocado Salsa Tacos
The Carrot & Avocado Salsa Tacos are creamy, zesty, and full of texture.
Shredded carrots are paired with a chunky avocado salsa to create a bright and flavorful vegan filling.
These tacos are ideal for a weekend brunch or lunch that’s plant-based and refreshing.
Each bite delivers a combination of crisp, creamy, and tangy flavors.
Ingredients:
- 3 large carrots, shredded
- 1 ripe avocado, diced
- 1 small tomato, diced
- 1 teaspoon lime juice
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro for garnish
Instructions:
- In a bowl, mix diced avocado, tomato, lime juice, salt, and pepper.
- Warm tortillas in a skillet or microwave.
- Fill each tortilla with shredded carrots and avocado salsa.
- Garnish with fresh cilantro before serving.
These tacos are fresh, creamy, and tangy.
Avocado provides smoothness while carrots add natural sweetness and crunch.
They are perfect for a light and satisfying vegan Sunday meal.
Every bite is vibrant, flavorful, and refreshing.
Roasted Carrot & Lentil Slaw Tacos
The Roasted Carrot & Lentil Slaw Tacos are hearty, tangy, and packed with flavor.
Roasted carrots are combined with a lentil slaw to create a protein-rich vegan taco filling.
These tacos are perfect for a weekend brunch or dinner that’s wholesome and satisfying.
Each bite delivers a combination of roasted sweetness, tangy slaw, and earthy lentils.
Ingredients:
- 3 large carrots, sliced thinly
- 1 cup cooked lentils
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- 8 small tortillas
- Fresh parsley or cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrots with olive oil, salt, and pepper, then roast for 15-20 minutes until tender.
- Mix cooked lentils with apple cider vinegar and a pinch of salt to create slaw.
- Warm tortillas and fill with roasted carrots and lentil slaw.
- Garnish with fresh parsley or cilantro.
These tacos are tangy, hearty, and protein-rich.
Lentils provide substance while roasted carrots add natural sweetness.
They are perfect for a satisfying vegan Sunday meal.
Every bite is flavorful, fresh, and wholesome
Carrot & Roasted Bell Pepper Tacos
The Carrot & Roasted Bell Pepper Tacos are colorful, sweet, and smoky.
Roasted carrots and bell peppers create a vibrant, flavorful vegan taco filling.
These tacos are perfect for a weekend brunch or dinner that’s plant-based, wholesome, and satisfying.
Each bite delivers a combination of natural sweetness, crisp texture, and smoky notes.
Ingredients:
- 3 large carrots, sliced into sticks
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small tortillas
- Fresh parsley or cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrots and bell pepper with olive oil, smoked paprika, salt, and pepper.
- Roast for 15-20 minutes until tender and lightly caramelized.
- Warm tortillas and fill with roasted vegetables.
- Garnish with fresh parsley or cilantro.
These tacos are sweet, smoky, and vibrant.
Carrots provide natural sweetness while bell peppers add color and flavor.
They are perfect for a wholesome, satisfying vegan Sunday meal.
Every bite is flavorful, colorful, and nourishing.
Curried Carrot & Chickpea Tacos
The Curried Carrot & Chickpea Tacos are aromatic, hearty, and full of flavor.
Roasted carrots and spiced chickpeas create a warming, plant-based taco filling.
These tacos are ideal for a weekend lunch or dinner that’s satisfying, wholesome, and vegan.
Each bite delivers a balance of spice, sweetness, and earthy richness.
Ingredients:
- 3 large carrots, sliced thinly
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrots with olive oil, curry powder, salt, and pepper.
- Roast for 15-20 minutes until tender.
- Heat chickpeas in a skillet with a pinch of curry powder for 5 minutes.
- Warm tortillas and fill with roasted carrots and chickpeas.
- Garnish with fresh cilantro.
These tacos are aromatic, spicy, and hearty.
Chickpeas provide protein while carrots add natural sweetness and texture.
They are perfect for a flavorful vegan Sunday meal.
Every bite is savory, vibrant, and satisfying.
Lemon-Herb Carrot Tacos
The Lemon-Herb Carrot Tacos are fresh, tangy, and aromatic.
Roasted carrots are tossed with fresh herbs and lemon juice to create a bright vegan filling.
These tacos are perfect for a weekend brunch or dinner that’s light, plant-based, and refreshing.
Every bite delivers crisp vegetables with zesty, herbaceous notes.
Ingredients:
- 3 large carrots, sliced into sticks
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or oregano
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 8 small tortillas
- Fresh parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrots with olive oil, herbs, salt, and pepper.
- Roast for 15-20 minutes until tender.
- Warm tortillas and fill with roasted carrots.
- Drizzle with lemon juice and garnish with fresh parsley.
These tacos are fresh, tangy, and aromatic.
Lemon adds brightness while herbs enhance flavor.
They are perfect for a light, satisfying vegan Sunday meal.
Every bite is vibrant, flavorful, and refreshing.
Carrot & Quinoa Slaw Tacos
The Carrot & Quinoa Slaw Tacos are crunchy, nutty, and protein-rich.
Roasted carrots are combined with quinoa and a tangy slaw to create a satisfying vegan filling.
These tacos are perfect for a weekend brunch or dinner that’s wholesome, colorful, and filling.
Each bite delivers a balance of roasted sweetness, tanginess, and protein-packed goodness.
Ingredients:
- 3 large carrots, shredded or sliced thinly
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrots with olive oil, salt, and pepper, then roast for 15-20 minutes.
- Mix roasted carrots with cooked quinoa and apple cider vinegar.
- Warm tortillas and fill with carrot-quinoa slaw.
- Garnish with fresh cilantro.
These tacos are crunchy, nutty, and wholesome.
Quinoa provides protein while carrots add natural sweetness and texture.
They are perfect for a nutritious vegan Sunday meal.
Every bite is flavorful, satisfying, and vibrant.
Smoky Carrot & Bean Tacos
The Smoky Carrot & Bean Tacos are savory, smoky, and hearty.
Roasted carrots are combined with black beans and smoked spices to create a plant-based taco filling.
These tacos are perfect for a weekend lunch or dinner that’s flavorful, filling, and vegan.
Each bite delivers a smoky, sweet, and satisfying combination.
Ingredients:
- 3 large carrots, sliced into sticks
- 1 cup black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss carrots with olive oil, smoked paprika, salt, and pepper.
- Roast for 15-20 minutes until tender.
- Warm black beans in a skillet for 5 minutes.
- Warm tortillas and fill with roasted carrots and black beans.
- Garnish with fresh cilantro.
These tacos are smoky, savory, and hearty.
Black beans provide protein while carrots add natural sweetness.
They are perfect for a flavorful vegan Sunday meal.
Every bite is satisfying, aromatic, and delicious.
