15 Healthy Vegan Carrot Recipes for Any Meal

Carrots are sweet, crunchy, and packed with nutrients, making them perfect for plant-based meals.

These 15 vegan carrot recipes showcase creative ways to enjoy carrots in flavorful, wholesome dishes.

From roasted and sautéed sides to soups, stews, salads, and even desserts, there’s a recipe to satisfy every craving.

Easy to prepare, nutritious, and entirely plant-based, these recipes make carrots a star ingredient in your vegan kitchen.

Discover how to turn this simple vegetable into 15 delicious, vibrant, and satisfying vegan meals!

15 Healthy Vegan Carrot Recipes for Any Meal

Exploring these 15 vegan carrot recipes proves that carrots can be transformed into versatile, delicious, and nutrient-packed dishes.

Each recipe highlights the natural sweetness and texture of carrots while keeping meals fully plant-based and flavorful.

From quick weekday meals to elegant dishes for special occasions, these recipes suit every skill level and taste preference.

Incorporating carrots into your vegan cooking adds color, flavor, and nutrition to your plate.

Enjoy vibrant, healthy, and satisfying meals with these 15 delicious vegan carrot recipes!

Creamy Carrot Coconut Soup

A rich and velvety soup made with fresh carrots and creamy coconut milk.

The aromatic spices add depth, making this vegan soup comforting and flavorful.

Perfect for chilly evenings or as a starter for a cozy dinner.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 can (400 ml) coconut milk
• 3 cups vegetable broth
• 1 tsp curry powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh coriander for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté for 5 minutes until soft and translucent.
• Stir in garlic and ginger, cooking for another 2 minutes until fragrant.
• Add chopped carrots, curry powder, salt, and pepper. Stir well to coat.
• Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until carrots are tender.
• Remove from heat and blend the mixture with coconut milk until smooth.
• Return to the pot and warm through for 5 minutes.
• Serve hot, garnished with fresh coriander leaves.

This creamy soup offers a perfect balance of sweetness from carrots and richness from coconut milk.

It’s ideal as a comforting meal or a starter that impresses with both flavor and presentation.

Carrot and Chickpea Stew

A hearty and nutritious stew combining carrots and protein-rich chickpeas.

This vegan dish is spiced with warm paprika and cumin, creating a satisfying, wholesome meal.

Perfect with crusty bread or over steamed rice for a complete dinner.

Ingredients:

• 4 large carrots, sliced
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté until soft and translucent.
• Stir in garlic, smoked paprika, and cumin, cooking until fragrant.
• Add sliced carrots and chickpeas, stirring to combine with spices.
• Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes until carrots are tender.
• Adjust salt and pepper to taste.
• Serve hot, garnished with chopped fresh parsley.

This stew is hearty, flavorful, and packed with plant-based protein.

It makes a satisfying meal that is both wholesome and comforting on any day

Carrot and Lentil Curry

A vibrant vegan curry made with carrots and red lentils.

It is seasoned with aromatic spices and simmered until thick and comforting.

Perfect for pairing with rice or warm flatbread for a nourishing meal.

Ingredients:

• 4 large carrots, diced
• 1 cup red lentils, rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 1 can (400 ml) coconut milk
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté for 5–6 minutes until they become soft and translucent.
• Stir in garlic and ginger and cook for 2–3 minutes until fragrant.
• Add diced carrots and all the spices: turmeric, cumin, and coriander. Stir thoroughly to coat the vegetables evenly.
• Pour in rinsed red lentils, vegetable broth, and coconut milk. Mix everything well.
• Bring the mixture to a gentle boil, then reduce heat to low and simmer for 25–30 minutes.
• Stir occasionally to prevent sticking and ensure even cooking.
• Check the carrots and lentils for tenderness; they should be soft but not mushy.
• Adjust salt and pepper according to taste.
• Serve hot with steamed rice or vegan flatbread, garnished with fresh cilantro.

This curry is rich, creamy, and packed with plant-based protein.

It’s a wholesome, satisfying dish that warms both body and soul.

Roasted Carrot and Quinoa Salad

A colorful, nutrient-packed salad featuring roasted carrots and fluffy quinoa.

It is light, refreshing, and perfect as a main course or side dish.

The flavors are enhanced with a tangy lemon dressing and fresh herbs.

Ingredients:

• 5 large carrots, cut into sticks
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1 tbsp lemon juice
• 1 tbsp tahini
• Salt and pepper to taste
• Fresh parsley and mint for garnish

Instructions:

• Preheat the oven to 200°C (400°F).
• Toss carrot sticks with olive oil, paprika, cumin, salt, and pepper.
• Spread the carrots on a baking tray and roast for 25–30 minutes until tender and lightly caramelized.
• While the carrots roast, cook the quinoa in water or vegetable broth according to package instructions until fluffy.
• In a small bowl, whisk together lemon juice, tahini, salt, and pepper to create the dressing.
• Combine cooked quinoa and roasted carrots in a large bowl.
• Drizzle the dressing over the salad and mix gently to coat evenly.
• Garnish with chopped fresh parsley and mint.
• Serve warm or chilled as a hearty, healthy meal.

This salad balances earthy roasted carrots with nutty quinoa and a tangy dressing.

It’s refreshing, nourishing, and perfect for any season.

Carrot and Sweet Potato Stir-Fry

A quick and flavorful vegan stir-fry loaded with carrots and sweet potatoes.

The vegetables are crisp-tender and coated in a savory soy-ginger sauce.

Perfect for a fast, satisfying weeknight dinner served over rice or noodles.

Ingredients:

• 4 large carrots, julienned
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp maple syrup
• 1 tbsp olive oil
• Sesame seeds for garnish

Instructions:

• Heat olive oil in a large skillet or wok over medium-high heat.
• Add sweet potato cubes and cook for 5–6 minutes, stirring occasionally until slightly tender.
• Add julienned carrots and sliced bell pepper. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
• Reduce heat slightly and add minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
• In a small bowl, mix soy sauce, rice vinegar, sesame oil, and maple syrup.
• Pour the sauce over the vegetables and stir well to coat evenly.
• Cook for another 2–3 minutes, allowing the sauce to thicken slightly.
• Garnish with sesame seeds before serving.

This stir-fry is vibrant, flavorful, and quick to make.

It’s perfect for a wholesome, plant-based dinner that satisfies every time.

Carrot and Walnut Pasta

A creamy vegan pasta with shredded carrots and crunchy walnuts.

The sauce is blended with cashews for richness without dairy.

It’s perfect as a comforting weeknight meal with a hint of nutty sweetness.

Ingredients:

• 300 g pasta of choice
• 4 large carrots, shredded
• 1/2 cup walnuts, chopped
• 1/2 cup raw cashews, soaked for 2 hours
• 1 clove garlic
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Cook pasta according to package instructions. Drain and set aside.
• While pasta cooks, heat olive oil in a pan over medium heat.
• Add shredded carrots and sauté for 5–6 minutes until slightly tender.
• In a blender, combine soaked cashews, garlic, nutritional yeast, salt, pepper, and 1/2 cup water. Blend until smooth and creamy.
• Pour the cashew sauce over the sautéed carrots. Mix well and simmer for 2–3 minutes.
• Add cooked pasta to the sauce and toss to combine evenly.
• Stir in chopped walnuts for crunch.
• Serve hot, garnished with fresh parsley.

This pasta is creamy, nutty, and comforting without any dairy.

It’s a satisfying, wholesome dish perfect for lunch or dinner.

Carrot and Spinach Wraps

Healthy vegan wraps filled with carrots, fresh spinach, and a tangy tahini dressing.

They are quick, portable, and perfect for a light lunch or snack.

The combination of textures makes every bite delicious and refreshing.

Ingredients:

• 4 large whole wheat tortillas
• 3 large carrots, grated
• 2 cups fresh spinach
• 1/4 cup hummus
• 2 tbsp tahini
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: sliced cucumbers or bell peppers

Instructions:

• In a small bowl, whisk together tahini, lemon juice, salt, and pepper to make the dressing.
• Lay out tortillas on a clean surface.
• Spread a layer of hummus evenly over each tortilla.
• Place a handful of fresh spinach on top of the hummus.
• Add grated carrots and any optional vegetables.
• Drizzle tahini dressing over the vegetables.
• Roll the tortillas tightly into wraps, folding in the sides as you go.
• Cut in half and serve immediately, or wrap in foil for a portable meal.

These wraps are fresh, crunchy, and full of plant-based goodness.

They make a perfect healthy lunch or on-the-go snack that is satisfying and flavorful.

Carrot Ginger Soup

A fragrant vegan soup blending the sweetness of carrots with the warmth of fresh ginger.

It’s creamy, comforting, and perfect for any season.

The subtle spice from ginger adds a refreshing zing to each spoonful.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 can (400 ml) coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté for 5–6 minutes until they become translucent and aromatic.
• Stir in minced garlic and grated ginger. Cook for 2–3 minutes while stirring constantly so the flavors release evenly.
• Add chopped carrots and pour in vegetable broth. Mix thoroughly to combine.
• Bring the mixture to a boil, then reduce heat to low. Simmer for 20–25 minutes until carrots are tender when pierced with a fork.
• Remove from heat and carefully blend the soup using an immersion blender or in batches with a countertop blender until smooth and creamy.
• Return the soup to the pot, stir in coconut milk, and warm over low heat for 3–5 minutes.
• Season with salt and pepper, adjusting to taste.
• Serve hot, garnished with fresh cilantro or parsley.

This soup is smooth, aromatic, and packed with nourishing flavors.

It is perfect as a starter or light meal that warms the body and soul.

Carrot and Pea Pilaf

A colorful vegan pilaf featuring tender carrots and sweet green peas.

Fragrant spices enhance the natural sweetness of the vegetables.

It’s a versatile side dish or main course with rice or grains.

Ingredients:

• 1 cup basmati rice, rinsed
• 3 large carrots, diced
• 1 cup green peas (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 2 tbsp olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large saucepan over medium heat.
• Add cumin seeds and let them sizzle for 30 seconds to release their aroma.
• Add chopped onions and sauté for 5–6 minutes until translucent.
• Stir in minced garlic and cook for another 1–2 minutes until fragrant.
• Add diced carrots, turmeric, salt, and pepper. Stir well to coat evenly.
• Add rinsed rice to the pan and toast for 2–3 minutes while stirring gently.
• Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
• Add peas in the last 5 minutes of cooking so they remain tender and vibrant.
• Remove from heat and let the pilaf rest for 5 minutes with the lid on.
• Fluff rice with a fork and garnish with fresh cilantro before serving.

This pilaf is fragrant, colorful, and full of plant-based nutrition.

It makes a perfect accompaniment to curries or a standalone light meal.

Carrot Hummus

A creamy vegan dip made with roasted carrots and chickpeas.

It is slightly sweet, earthy, and perfect for sandwiches, wraps, or as a snack.

The roasted flavor of carrots elevates this classic hummus to a new level.

Ingredients:

• 3 large carrots, peeled and chopped
• 1 can chickpeas, drained and rinsed
• 2 cloves garlic
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• Paprika for garnish

Instructions:

• Preheat the oven to 200°C (400°F).
• Toss chopped carrots with 1 tablespoon of olive oil, salt, and pepper.
• Roast in the oven for 20–25 minutes until tender and lightly caramelized.
• In a food processor, combine roasted carrots, chickpeas, garlic, tahini, lemon juice, olive oil, and cumin.
• Blend until smooth and creamy, adding a little water if necessary to reach desired consistency.
• Taste and adjust salt, pepper, or lemon juice as needed.
• Transfer hummus to a serving bowl and garnish with paprika.
• Serve with pita bread, veggie sticks, or as a spread on sandwiches.

This hummus is rich, smooth, and packed with flavor.

It’s a versatile, healthy, and satisfying snack or appetizer.

Carrot and Beetroot Slaw

A refreshing vegan slaw combining carrots, beetroot, and a zesty dressing.

It is crunchy, colorful, and perfect as a side dish or topping for sandwiches and wraps.

The citrusy dressing enhances the natural sweetness of the vegetables.

Ingredients:

• 3 large carrots, grated
• 2 medium beetroots, grated
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

• In a large bowl, combine grated carrots, grated beetroot, and chopped parsley.
• In a small bowl, whisk together lemon juice, olive oil, maple syrup, salt, and pepper.
• Pour the dressing over the vegetables and toss gently to coat evenly.
• Let the slaw sit for 10 minutes to allow the flavors to meld together.
• Taste and adjust seasoning if necessary.
• Serve immediately as a side dish, or refrigerate for a chilled version.

This slaw is vibrant, crunchy, and bursting with natural sweetness.

It’s a healthy, refreshing addition to any meal or picnic.

Carrot and Apple Muffins

Moist and flavorful vegan muffins made with carrots and sweet apples.

They are lightly spiced with cinnamon and perfect for breakfast or a snack.

The combination of carrots and apples creates natural sweetness and a tender texture.

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup applesauce
• 1/2 cup maple syrup
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1 cup grated apple

Instructions:

• Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
• In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
• In another bowl, whisk together applesauce, maple syrup, vegetable oil, and vanilla extract until smooth.
• Add the wet ingredients to the dry ingredients and stir gently until combined.
• Fold in grated carrots and grated apple until evenly distributed.
• Divide the batter evenly among the muffin cups.
• Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
• Allow muffins to cool for 5–10 minutes before removing from the tin.

These muffins are moist, naturally sweet, and lightly spiced.

They make a perfect vegan breakfast or on-the-go snack.