Vegan BBQ Stewed Carrots with Slaw and Biscuits

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

Voila!