I’ve loved sharing holiday recipes for the last few months but today I’m excited to get back in the swing of sharing easy, everyday, colorful meals.
A while back I saw this recipe for stewed carrots on The Kitchn and it stuck in my brain as something I thought my husband would love. Flash forward almost a year later and Ross and I are out to dinner at Dirt Candy. We’re eating a delicious BBQ carrot dish and he mentions that we should try to make something similar at home.
The next day I remembered the recipe from The Kitchn and BAM! We’re eating these Vegan BBQ Stewed Carrots with Slaw and Biscuits for dinner that night! I love the combination of colors, flavors and textures that come together in these cute little sandwiches. Even though they would probably make the most sense at a summer barbecue, I think they’re perfect for anytime of the year- especially when you need a holiday food hiatus!
For this easy meal, I layered greens, stewed carrots and cabbage slaw on biscuits. Here’s what I used:
- For the biscuits I used this recipe but I substituted spelt flour for gluten-free flour and omitted the vegan cheese.
- Here’s the recipe for the stewed carrots. I used this sauce.
- My simple tahini-mustard slaw recipe:
- 1 cup shredded cabbage
- 1 tbs tahini
- 1 tbs dijon mustard
- 2 tsp olive oil
- 2 tsp tamari
- salt and pepper to taste