BBQ Shredded Carrot Sandwiches With Pickles
Make BBQ shredded carrot sandwiches with smoky sauce, crunchy cabbage, and tangy pickles. A comforting plant-based dinner ready in 40 minutes with pantry staples.
By Nora Bellweather ·
Recipe
BBQ Shredded Carrot Sandwiches With Pickles
By Nora Bellweather · American-inspired
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1½ lb carrots, trimmed and peeled
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- ¼ tsp fine salt
- ¼ cup water, plus more as needed
- 1 cup vegan barbecue sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- 4 vegan hamburger buns, split
- 2 cups thinly sliced green cabbage
- ½ cup dill pickle chips, drained
Method
- 1
Coarsely shred the carrots using the large holes of a box grater or a food processor fitted with a coarse shredding disc; you should have about 6 loosely packed cups.
- 2
Heat the olive oil in a 12-inch skillet with a lid over medium heat. Add the onion and salt and cook for 5 minutes, stirring occasionally, until softened and translucent.
- 3
Stir in the shredded carrots and 1/4 cup water. Cover and cook over medium heat for 6–8 minutes, stirring halfway through, until the strands bend easily and are almost tender. If the skillet dries out before the carrots soften, add water 1 tablespoon at a time.
- 4
Remove the lid and cook for 3–5 minutes, stirring frequently, until the carrots are tender but still distinct and no water remains pooled in the skillet.
- 5
Stir in the barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, and black pepper. Reduce the heat to medium-low and cook uncovered for 5–7 minutes, stirring frequently, until the sauce thickly coats the strands and a spatula drawn across the skillet leaves a clear trail.
- 6
While the filling simmers, place the buns cut-side down in a separate dry skillet over medium heat for 1–2 minutes, working in batches, until lightly golden.
- 7
Divide the cabbage among the bottom buns, spoon the hot carrot filling over it, and add the pickle chips. Close with the top buns and serve immediately.
The story behind it
Coarsely shredded carrots turn tender in a skillet, then get coated in a thick, smoky BBQ sauce. Pile them onto toasted buns with crunchy cabbage and plenty of pickles. This is a weeknight sandwich made with familiar, affordable ingredients.
Why Shredded Carrots Work
Carrots soften into flexible strands while keeping enough texture to make a substantial sandwich filling. Their natural sweetness pairs well with smoky barbecue sauce and sharp pickles. A short covered cooking stage softens the carrots without requiring lots of oil, while an uncovered finish removes excess moisture so the filling stays on the bun.
Use the large holes of a box grater or the coarse shredding disc on a food processor. Fine shreds can become soft and clumpy before the sauce thickens. Packaged shredded carrots also work, but their thicker, drier strands may need a few extra minutes of covered cooking and another splash of water.
Choose Your Sauce and Toppings
- Barbecue sauce: Choose a thick sauce you already enjoy. Check the label for honey, anchovies, or other animal-derived ingredients. A smoky or tangy sauce balances the carrots particularly well.
- Pickles: Dill chips give each bite some acidity. Bread-and-butter pickles work too, though they make the overall sandwich sweeter.
- Cabbage: Thinly sliced green cabbage adds crunch without making the sandwich wet. Bagged slaw mix is a convenient substitute.
- Buns: Use sturdy hamburger buns and check that they contain no milk, butter, eggs, or honey. Toasting the cut sides helps them hold the saucy filling.
Make-Ahead and Storage
Store the cooked carrot filling in a covered container in the refrigerator for up to four days. Keep the buns, cabbage, and pickles separate until serving. Reheat the filling in a skillet over medium-low heat with a splash of water, stirring until hot throughout. Alternatively, microwave individual portions in a covered, microwave-safe bowl, stirring halfway through.
The filling can also be frozen for up to three months. Thaw overnight in the refrigerator before reheating. The carrots will be a little softer after freezing, but they still work well in sandwiches or spooned over a baked potato.
Frequently Asked Questions
Will these taste like pulled pork?
No. These sandwiches have tender carrot strands and a familiar barbecue-sauce coating, but carrots retain their own flavor and texture. Think of them as a vegetable sandwich rather than a meat replica.
Can I make them less sweet?
Use a tangy, lower-sugar barbecue sauce and dill pickles rather than sweet pickles. Taste the filling before adding any extra vinegar, since sauces vary widely in acidity.
How can I add protein?
Serve the sandwiches with baked beans, or fold a cup of drained, rinsed black beans into the filling with the sauce. Add another spoonful or two of sauce if needed to coat the beans.
Why is my filling watery?
The carrots may have released more moisture than expected. Keep the skillet uncovered and stir over medium-low heat until the sauce clings to the strands and no liquid pools when you draw a spatula across the bottom.
Serve these sandwiches while the buns are still warm, with extra pickles on the side. Potato wedges, baked beans, or a crisp green salad round out the meal.
