carrot sloppy joes, dill slaw, and baked french fries

Sloppy joes made with carrots are a great vegetarian alternative to pulled pork. You can make this with any barbecue sauce, but I like this easy homemade one. The dill slaw is a great addition too, and, of course, fries. These are baked though, so they’re much healthier than regular fries but still really tasty! Drawing out the moisture with sugar before baking allows them to get really crispy and delicious, so make sure you don’t skip this! Also, cooking time will vary depending on how thick you like your fries.

Here, I put the slaw and sloppy joes on a bun, but they’re also good on their own, maybe on some creative nachos… there are many possibilities here.

Also, the slaw is great with tacos or anything grilled.

Recipe adapted from Early Morning Farm.

These recipes are: vegetarian, vegan, gluten free

Carrot Sloppy Joes


  • 1 lb carrots, peeled and julienned
  • 1 tbsp olive oil

For the sauce:

  • 6 oz can tomato paste
  • 2 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 3 tbsp maple syrup
  • 2 tbsp tamari or soy sauce
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 spring onion or 1/2 yellow onion, minced
  • 1 tsp dijon mustard
  • 2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt


  1. Make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until the onions start to turn translucent. Add all the remaining sauce ingredients, whisk to combine, and cook for about 10 minutes. Taste and adjust seasonings if necessary, adding more cayenne if you want a spicy sauce. When mixture is thick, transfer to a bowl, and rinse the pan.
  2. Heat the olive oil in the saucepan over medium heat. Add the carrots and cook for about 10 minutes, until carrots are soft but still hold their shape. Add as much sauce as you’d like (I used nearly all of it). Add a few tablespoons of water, stir to combine, and simmer for a few minutes. Serve as desired.

Serves 4.

Dill Slaw


  • 1 small head cabbage
  • 1/4 cup finely chopped dill
  • 1/4 cup rice vinegar
  • 1 tbsp maple syrup or honey
  • large pinch of kosher salt
  • pinch of pepper


  1. Remove the outer cabbage leaves and slice into quarters. Remove the core. Use a food processor with slicing attachment to shred the cabbage or use a knife to cut into thin shreds. Place into a large bowl.
  2. Whisk together the maple syrup (or honey) and vinegar until combined. Pour over the cabbage with the dill, pepper, and salt. Taste and adjust seasonings if necessary.

Baked French Fries


  • 6 potatoes, cut into thick fries
  • 1 tbsp sugar
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper


  1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with cooking spray.
  2. Place sliced potatoes in a colander and sprinkle sugar over potatoes. Set aside for 20-30 minutes, until liquid is released from potatoes. Dry potatoes thoroughly.
  3. Mix potato slices, olive oil, garlic powder, salt, and pepper in a resealable bag until evenly coated. Spread onto lined baking sheet, leaving space around each fry.
  4. Bake for about 45 minutes, turning halfway through, until fries are browned and crispy.

Serves 4.

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