40+ Tasty & Easy Sunday Vegan Carrot Recipes You’ll Love

Carrots are one of the most versatile and beloved vegetables, and when it comes to creating delicious vegan meals, they are a superstar ingredient.

From hearty stews to crisp salads, savory snacks to decadent desserts, carrots add both flavor and nutrition to your dishes.

Whether you’re looking for something comforting for a chilly Sunday or a light dish to enjoy while relaxing with loved ones, vegan carrot recipes are sure to hit the spot.

In this blog, we’re sharing over 40 mouthwatering vegan carrot recipes perfect for any Sunday meal.

Whether you’re craving a warm, spiced carrot soup, fresh and tangy salads, or even carrot-based baked goods, we’ve got you covered.

These recipes are not only vegan-friendly but are packed with nutrients, making them a great choice for anyone seeking a wholesome, plant-based meal to enjoy on a relaxing Sunday.

40+ Tasty & Easy Sunday Vegan Carrot Recipes You’ll Love

Incorporating more carrots into your Sunday meals is an easy and delicious way to enjoy nutritious, plant-based dishes. With so many vegan carrot recipes to choose from, you’ll never run out of ideas for how to prepare this colorful vegetable. Whether you’re making a comforting curry, a light salad, or a sweet dessert, carrots provide the perfect base for a variety of meals. These 40+ vegan carrot recipes are sure to inspire your Sunday cooking and help you create satisfying, healthy meals for the whole family. So, grab some fresh carrots and get ready to transform your Sunday into a delicious, plant-based feast!

Vegan Spiced Carrot and Lentil Soup

This hearty soup combines the earthy sweetness of carrots with the robust flavor of lentils, elevated by a blend of warming spices. Perfect for a cozy Sunday lunch, it’s a dish that soothes the soul while delivering a punch of plant-based protein and nutrients. Serve it with crusty bread for a wholesome and satisfying meal.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 6 medium carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
2. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Add the carrots, lentils, and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, until carrots are tender and lentils are soft.
4. Blend the soup using an immersion blender until smooth, or leave slightly chunky for texture.
5. Stir in coconut milk and season with salt and pepper. Simmer for another 5 minutes.
6. Serve hot, garnished with fresh cilantro.

This vegan spiced carrot and lentil soup is the ultimate comfort food for a Sunday afternoon. The creamy texture and aromatic spices make it a dish you’ll want to revisit again and again. Plus, it’s packed with nutrients, ensuring your Sunday meal is as nourishing as it is flavorful.

Carrot and Chickpea Vegan Patties

These savory carrot and chickpea patties are perfect for Sunday brunch or dinner. They are crispy on the outside, tender on the inside, and filled with a delicious blend of spices and herbs. Serve them in a vegan burger bun, over a salad, or with a side of roasted vegetables for a versatile meal.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium carrots, grated
• 1/2 cup rolled oats
• 1/4 cup fresh parsley, chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil for frying

Instructions:

1. In a food processor, combine chickpeas, oats, garlic, smoked paprika, cumin, salt, and pepper. Pulse until the mixture is slightly chunky.
2. Transfer the mixture to a bowl and fold in the grated carrots and parsley. Mix well.
3. Form the mixture into 6-8 patties.
4. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side, until golden brown.
5. Serve warm with your favorite accompaniments, such as vegan aioli or a tahini drizzle.

These carrot and chickpea patties are a crowd-pleaser, ideal for casual Sunday dining. Their adaptability ensures they fit seamlessly into various dishes, making them a recipe you’ll want to keep in rotation.

Vegan Carrot Cake Pancakes

What better way to kick off a lazy Sunday morning than with fluffy vegan carrot cake pancakes? These pancakes bring together the comforting flavors of carrot cake in a breakfast form. They’re subtly spiced, perfectly sweetened, and pair wonderfully with a dollop of coconut cream or maple syrup.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger powder
• 1/4 tsp salt
• 1 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/4 cup chopped walnuts (optional)
• Coconut cream and extra maple syrup for serving

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, mix almond milk, maple syrup, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
3. Fold in the grated carrots and walnuts.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 2 minutes.
5. Serve warm with coconut cream and maple syrup.

These vegan carrot cake pancakes are the perfect indulgent start to your Sunday. They strike the right balance between wholesome and decadent, offering a comforting breakfast treat you’ll love sharing with family or friends.

Vegan Carrot and Sweet Potato Shepherd’s Pie

This Vegan Carrot and Sweet Potato Shepherd’s Pie is a hearty, comforting dish that makes the perfect Sunday dinner. A savory filling of carrots, peas, lentils, and mushrooms is topped with a creamy, mashed sweet potato topping. Packed with nutrients, it’s a warming and satisfying meal for a cozy family gathering.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup mushrooms, chopped
• 1 cup frozen peas
• 1 cup cooked green lentils
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp soy sauce
• Salt and pepper to taste
• 1/4 cup vegetable broth
• Fresh parsley for garnish

Instructions:

1. Boil the sweet potatoes in a pot of salted water for 15-20 minutes until tender. Drain and mash with a fork or potato masher. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 3 minutes.
3. Add the carrots, mushrooms, and peas to the skillet, and cook for 5 minutes, stirring occasionally.
4. Stir in the lentils, tomato paste, thyme, rosemary, soy sauce, and vegetable broth. Cook for another 5-7 minutes, allowing the mixture to thicken. Season with salt and pepper.
5. Transfer the vegetable and lentil mixture into a baking dish. Spread the mashed sweet potatoes evenly on top.
6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is slightly golden.
7. Garnish with fresh parsley before serving.

This Vegan Carrot and Sweet Potato Shepherd’s Pie is an indulgent yet nutritious meal, perfect for a Sunday dinner with friends or family. The combination of earthy lentils, tender carrots, and creamy sweet potatoes creates a hearty dish that is sure to satisfy. It’s a comforting and filling option for a plant-based feast.

Carrot and Quinoa Vegan Salad

A fresh, light, and protein-packed salad, this Carrot and Quinoa Vegan Salad is perfect for a Sunday brunch or a light meal. The vibrant mix of carrots, quinoa, and herbs, tossed in a zesty lemon dressing, offers a refreshing yet satisfying dish. It’s both nutritious and versatile, ideal for any occasion.

Ingredients:

• 1 cup quinoa
• 2 large carrots, grated
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup sliced almonds (optional)
• 1/4 cup raisins or cranberries (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. Cook according to package instructions (usually 1 cup quinoa to 2 cups water, simmered for 15 minutes).
2. In a large bowl, combine the cooked quinoa, grated carrots, cilantro, parsley, sliced almonds, and raisins.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss until well combined.
5. Serve chilled or at room temperature.

This Carrot and Quinoa Vegan Salad is a vibrant and refreshing way to enjoy the flavors of carrots in a light and nutritious dish. The quinoa provides a satisfying protein base, while the sweet carrots and tangy lemon dressing elevate the overall flavor profile. Whether as a side dish or the main event, this salad is sure to please.

Vegan Carrot and Coconut Milk Curry

A creamy, flavorful, and aromatic dish, this Vegan Carrot and Coconut Milk Curry is an excellent choice for a Sunday dinner. The rich coconut milk pairs beautifully with the natural sweetness of carrots, while the curry spices bring depth and warmth. Serve it with rice or flatbread for a complete, satisfying meal.

Ingredients:

• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 6 medium carrots, peeled and sliced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or flatbread for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 3 minutes.
2. Stir in cumin, turmeric, cinnamon, and cayenne pepper (if using) and cook for another minute until fragrant.
3. Add the carrots, coconut milk, vegetable broth, soy sauce, and maple syrup to the pot. Stir to combine.
4. Bring the curry to a simmer and cook for 20-25 minutes, until the carrots are tender and the sauce has thickened.
5. Season with salt and pepper to taste.
6. Serve the curry over rice or with flatbread, garnished with fresh cilantro.

This Vegan Carrot and Coconut Milk Curry is the perfect dish for those who love bold, warming flavors. The richness of the coconut milk and the natural sweetness of the carrots create a comforting and indulgent curry that’s vegan-friendly and nourishing. It’s a great choice for a Sunday evening meal to enjoy with loved ones.

Vegan Carrot and Chickpea Stew

This Vegan Carrot and Chickpea Stew is a hearty, flavorful, and filling dish perfect for a cozy Sunday meal. The combination of carrots, chickpeas, and aromatic spices creates a rich and satisfying stew. It’s easy to prepare, loaded with plant-based protein, and a great option for meal prepping during the week.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• 1 cup spinach (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 4-5 minutes.
2. Stir in the carrots, chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots are tender.
3. If desired, add spinach during the last few minutes of cooking, stirring until wilted.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro.

This Vegan Carrot and Chickpea Stew is a simple yet satisfying dish that delivers big flavors. The creamy texture of chickpeas pairs beautifully with the sweet carrots and savory spices, creating a comforting bowl of goodness. It’s perfect for a Sunday dinner or meal prep for the week ahead.

Vegan Carrot and Hummus Wraps

These Vegan Carrot and Hummus Wraps are a quick and nutritious option for a Sunday lunch or light dinner. With crunchy carrots, creamy hummus, and fresh greens, wrapped in a soft tortilla, they’re bursting with flavor and packed with plant-based protein. Ideal for busy Sundays when you want something healthy yet effortless.

Ingredients:

• 2 large carrots, peeled and julienned
• 1/2 cup hummus (store-bought or homemade)
• 1 large whole wheat tortilla
• 1/4 cup fresh spinach leaves
• 1/4 cup cucumber, thinly sliced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Lay the tortilla flat on a clean surface.
2. Spread a generous layer of hummus across the center of the tortilla.
3. Layer the carrots, spinach, and cucumber on top of the hummus.
4. Drizzle with lemon juice, and season with salt and pepper.
5. Fold in the sides of the tortilla and roll it up tightly, securing the filling.
6. Slice the wrap in half and serve immediately.

These Vegan Carrot and Hummus Wraps are a fresh, light, and nutrient-packed meal for a busy Sunday. The combination of crisp carrots, creamy hummus, and refreshing veggies makes for a satisfying and delicious wrap. Plus, they are easy to make and perfect for enjoying on the go or at the table with family.

Vegan Carrot and Zucchini Fritters

These Vegan Carrot and Zucchini Fritters are a great way to sneak more veggies into your Sunday meals. They are crispy on the outside and tender on the inside, full of flavor from the fresh herbs and spices. Serve them as a snack, appetizer, or alongside a salad for a light yet satisfying meal.

Ingredients:

• 1 large carrot, grated
• 1 medium zucchini, grated
• 1/4 cup chickpea flour
• 2 tbsp nutritional yeast
• 1 garlic clove, minced
• 1/4 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• Fresh parsley for garnish

Instructions:

1. Place the grated carrot and zucchini in a clean kitchen towel or cheesecloth, and squeeze out any excess moisture.
2. In a bowl, combine the grated vegetables, chickpea flour, nutritional yeast, garlic, cumin, paprika, salt, and pepper. Stir until well mixed.
3. Heat olive oil in a large skillet over medium heat.
4. Form the mixture into small patties and carefully place them in the hot skillet. Fry for 3-4 minutes on each side, until golden and crispy.
5. Remove from the skillet and place on paper towels to drain excess oil.
6. Serve hot, garnished with fresh parsley.

These Vegan Carrot and Zucchini Fritters are a delicious, crispy way to enjoy veggies on a Sunday. With their savory flavors and crunchy texture, they make a perfect snack or light meal. Whether you serve them as an appetizer or with a side salad, these fritters are sure to be a hit with everyone.

Vegan Carrot and Lentil Soup

This Vegan Carrot and Lentil Soup is a nourishing, hearty dish that’s perfect for a Sunday lunch or dinner. Packed with lentils, carrots, and a medley of spices, it’s not only flavorful but also a great source of plant-based protein and fiber. This soup is simple to prepare, comforting, and satisfying, making it a go-to meal for any chilly day.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1/4 tsp smoked paprika
• 2 cups spinach (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the carrots, lentils, diced tomatoes, vegetable broth, cumin, turmeric, coriander, smoked paprika, salt, and pepper. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat and simmer uncovered for 30-40 minutes, until the lentils and carrots are tender.
4. Optional: Stir in spinach during the last few minutes of cooking.
5. Adjust seasoning as needed, and serve hot, garnished with fresh parsley.

This Vegan Carrot and Lentil Soup is the epitome of comfort food, especially on a cozy Sunday. The lentils provide a hearty base while the carrots add a subtle sweetness, complemented by the aromatic spices. It’s a simple yet satisfying soup that’s full of nutrition, making it perfect for a healthy and filling meal.

Vegan Carrot and Apple Slaw

This Vegan Carrot and Apple Slaw is a refreshing, crisp salad that’s perfect for a light and healthy Sunday meal. The combination of sweet apples and crunchy carrots, tossed in a tangy dressing, creates a balance of flavors that’s both satisfying and delicious. It’s easy to make and a great side dish for any meal, adding a fresh and vibrant touch to your plate.

Ingredients:

• 2 large carrots, peeled and julienned
• 2 apples, cored and thinly sliced
• 1/4 cup raisins or dried cranberries (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup slivered almonds (optional)

For the dressing:

• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the julienned carrots, sliced apples, raisins, and cilantro.
2. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the carrot and apple mixture, tossing to coat evenly.
4. Garnish with slivered almonds before serving.

This Vegan Carrot and Apple Slaw is the perfect balance of sweet, tangy, and crunchy. It’s light yet flavorful, making it an excellent side dish for any meal, from a simple brunch to a more elaborate Sunday dinner. The addition of apples brings a refreshing twist, while the raisins and slivered almonds add a touch of sweetness and crunch.

Vegan Carrot Cake Energy Balls

These Vegan Carrot Cake Energy Balls are a quick, healthy snack that packs all the flavors of a carrot cake into a bite-sized, no-bake treat. They’re perfect for satisfying sweet cravings in a healthier way while providing a boost of energy. With oats, carrots, and warming spices like cinnamon and nutmeg, these energy balls are a great choice for a Sunday snack or post-workout pick-me-up.

Ingredients:

• 1 cup rolled oats
• 1/2 cup shredded carrots
• 1/4 cup almond butter (or peanut butter)
• 1/4 cup maple syrup
• 1/4 cup raisins
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a large bowl, combine the oats, shredded carrots, raisins, cinnamon, nutmeg, and salt.
2. Add the almond butter, maple syrup, and vanilla extract, and stir until all ingredients are well combined.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the balls on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Enjoy immediately or store in an airtight container in the refrigerator for up to one week.

These Vegan Carrot Cake Energy Balls are the perfect blend of sweet and spiced, offering all the flavors of carrot cake without the added sugar or baking time. They’re an easy, nutritious snack that’s perfect for a Sunday afternoon or a healthy breakfast on the go. Packed with fiber, protein, and healthy fats, they’ll keep you energized throughout the day.

Vegan Carrot and Coconut Curry

This Vegan Carrot and Coconut Curry is a rich, flavorful dish that combines the sweetness of carrots with the creamy texture of coconut milk. The spices create a deep, aromatic flavor, making this curry a perfect Sunday dinner. Paired with steamed rice or naan, it’s a comforting and hearty meal that’s both satisfying and full of nutrients.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the sliced carrots and cook for another 5 minutes, stirring occasionally.
3. Stir in the curry powder, cumin, turmeric, and cinnamon, and cook for 1-2 minutes to release the aromas of the spices.
4. Pour in the coconut milk, diced tomatoes, vegetable broth, salt, and pepper. Stir well to combine.
5. Bring the curry to a simmer and cook for 25-30 minutes, until the carrots are tender and the sauce has thickened.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro and paired with rice or naan.

This Vegan Carrot and Coconut Curry is a rich, creamy dish that’s sure to satisfy your taste buds. The natural sweetness of carrots pairs beautifully with the fragrant spices and creamy coconut milk, creating a dish that’s both comforting and flavorful. It’s perfect for a cozy Sunday dinner or as a meal prep for the week ahead.

Vegan Carrot and Quinoa Salad

This Vegan Carrot and Quinoa Salad is a light yet satisfying dish, perfect for a healthy Sunday meal. The nutty quinoa complements the crunchy carrots, while a simple lemon dressing ties everything together. It’s packed with protein, fiber, and healthy fats, making it an ideal choice for a balanced and refreshing meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 large carrots, peeled and grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pumpkin seeds
• 1/4 cup raisins (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to the package instructions, then set aside to cool.
2. In a large bowl, combine the cooked quinoa, grated carrots, chopped parsley, pumpkin seeds, and raisins.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss well to combine.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.

This Vegan Carrot and Quinoa Salad is a light, refreshing dish that’s perfect for a Sunday lunch or a picnic. It’s simple to make, packed with nutrients, and bursting with flavor from the carrots, quinoa, and tangy lemon dressing. A great way to enjoy the nutritional benefits of carrots in a fresh and healthy meal.

Vegan Carrot and Sweet Potato Fries

These Vegan Carrot and Sweet Potato Fries are a crispy, healthy alternative to traditional fries. The combination of sweet potatoes and carrots gives a nice balance of sweetness and savory flavor, making them the perfect side dish for any Sunday meal. These fries are baked, not fried, making them a lighter and nutritious option.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 large carrots, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato and carrot fries with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
3. Spread the fries evenly on the prepared baking sheet in a single layer.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown.
5. Serve immediately with your favorite dipping sauce.

These Vegan Carrot and Sweet Potato Fries are a healthier and more flavorful twist on the classic fry. The natural sweetness of the sweet potatoes and carrots, combined with the smoky seasoning, makes these fries incredibly satisfying. They make a perfect side dish or snack for a cozy Sunday meal, and they’re easy to prepare and enjoy.

Note: More recipes are coming soon!