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Favourite Taco Carrots

What you need: 

oil, as needed
5-6 carrots, shred coarsely
1 or 2 tablespoons nondairy milk or water
2-3 tablespoons tomato paste
2-3 cloves garlic, minced
1 tablespoon sweet soy sauce
cumin powder, to taste

What you do: 

1. Heat some oil in a pan and add carrots and liquid.
2. Fry for about 1 minute, then add tomato paste.
3. Add garlic, soy sauce, and cumin. Stir.
This is a quick and easy taco filling that requires no exact measures. Enjoy!

Preparation Time: 
10 mins
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

What an idea, using carrots this way.  The texture was pretty perfect but it did have that carrot sweetness to it.  I just added salsa and chili powder to the mix and it helped.  Once all the other taco fillings were added, I really couldn't tell it was carrot.  I will definately make this again but I really look forward to trying carrots as a sloppy joe or bbq sandwich base.

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I made this because I was super hungry and I don't have much more than these ingredients in my house right now. I also used salsa instead of paste, broth for the liquid, and added some cayenne. It wasn't bad, but I think the sweetness of the carrots threw me off.

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I used salsa instead of tomato paste, because it's easier to take 2-3 tablespoons of that out of a jar and put it back in the fridge. I processed my carrots instead of grating them because I have had too many close shaves ;) with carrot to grater action. I didn't have any tortillas, so I just used it as a chip dip and it was really good.

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I was amazed at how much these carrots tasted like a typical taco filling! I used fewer carrots than the recipe (just one big one) and found that it was plenty for the two of us, used to top a bowl of rice with other chopped veggies (cucumbers, tomatoes, onions). Would have been nice with avocados as well if we'd had those around.

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