one green planet
one green planet

The best comfort foods are simple and making this appetizer is super-easy and super hands-off, like these pulled carrot rolls. Shredded carrots are the perfect whole foods-based replacement for pulled pork. Drenched in a tangy, sticky barbecue sauce, these pulled carrot rolls are a guaranteed hit. Inspired by Veganosity.

BBQ Pulled Carrot Rolls [Vegan]

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  1. Mix your bag of carrots with 2 teaspoons of oil with a sprinkle of salt and powdered spices.
  2. Pour that onto a baking sheet and cover with foil—bake at 375°F for about 30 minutes.
  3. After 30 minutes or whenever the carrots have softened, mix it in a bowl with 1/2 cup of barbecue sauce. If using jalapeño, add it now. Divide into 4 parts.
  4. Open a can of vegan crescent rolls or prep your homemade crescent rolls and pull apart the 8 triangles.
  5. With your four piles of barbecue carrot, spoon half of a pile onto a triangle. Fold the dough over the carrots and place it on a greased baking sheet.
  6. Bake 8 barbecue stuffed rolls at 350°F for about 25 minutes, until browned.

Nutritional Information

Total Calories: 1188 | Total Carbs: 168 g | Total Fat: 50 g | Total Protein: 20 g | Total Sodium: 3137 g | Total Sugar: 79 g Per Serving: Calories: 149 | Carbs: 21 g | Fat: 6 g | Protein: 3 g | Sodium: 392 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. Great recipe for an easy finger-food appetizer. I quadrupled the quantity and it was a big hit among meat-eaters as well. I shredded 4 whole jalapeños into the mix, which made it nicely spicy.

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