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Vegan recipes & cooking classes from the Cinnamon Snail food truck.

Wait- carrots just took cauliflower’s crown 👑

Published 5 months ago • 3 min read

Hey Reader,

It seems like every couple of years a new veggie emerges as the toast of the town. No for real- I just got back from visiting Vermont where my friend runs Broccoli Bar, and remember a few years ago when cauliflower everything was the thing (buffalo wings, steak etc all made from cauliflower)?

Well, this year it's carrot's turn up at bat.

But before we get into today's recipes, I noticed dear Reader that you still haven't joined this year's free vegan Thanksgiving program I am offering!

⭐️ More than 6,000 vegan cooks have joined this year's FREE program.

How about you? This is all the rad stuff you get when you join the thing this year:

✅ 20 days of tested Thanksgiving recipes — the ones I’ve cooked for thousands of people who still talk about them

✅ Have ME plan YOUR step-by-step prep timeline so you know exactly what happens when (no frantic Googling mid-gravy)

✅ A live cook-along class (normally $45, but free here)

✅ Menu feedback, community support, and weekly shopping lists so you can stop winging it and start enjoying it

⭐️ A discounted copy of my new vegan Thanksgiving eBook which contains 50 insanely yummy holiday recipes!

👉 Click here to save your spot

Alright already- here are the dopest ways to cook carrots:

Maple Roasted Carrots

Golden, tender, and dripping with miso-maple glaze goodness. Even the picky eaters will say “Wait… carrots can do this?”

Harissa Carrots

These roasted harissa carrots are smoky, sticky, spicy, and perfectly caramelized-everything you want in a veggie side dish. The rich, tangy yogurt cools things down while the chewy apricots and crunchy pistachios bring texture and just the right amount of sweetness.

Carrot Smoked Salmon

These carrot lox ribbons are unbeatable for bagels, brunch boards, or sneaky fridge snacking. They hold their own against any deli counter classic, without the smokehouse or the dead fish.

Carrot Bacon

This smoky-sweet carrot bacon is the crispy-chewy snack you never knew your brunch plate needed. Each strip is glistening in a molasses-maple marinade that caramelizes into a savory glaze, laced with toasted sesame and just enough smoke.

Moroccan Carrot Salad

This ain't your average carrot situation. Perfectly tender carrots get tossed in a bold, harissa-spiked vinaigrette with cumin, sumac, and just enough citrus to make it pop like all get out. This Moroccan carrot salad brings BIG flavor with minimal effort, holds up for days, and somehow tastes even better after a night in the fridge. Easy to prep, hard to stop eating.

Indian Carrot Pickle

Indian carrot pickle is the pick-me-up you didn’t realize all your dishes needed! This gajar ka achar recipe is made in the classic Punjabi style with turmeric, chilies, ginger, and aromatic, freshly ground spices.

Korean Carrot Salad

Crispy, garlicky, and just the right amount of spicy-Korean Carrot Salad (Morkovcha) is what happens when carrots decide to stop being boring. Crunchy julienned carrots soak up a tart, sesame-packed dressing with a little kick from gochugaru. It's a 10-minute side that's fresh, bold, and dangerously snackable. Highly recommend making extra unless you enjoy fighting over the last bite.

I can't wait to hear how you like love the heck out of these recipes!

❤️ - Your vegan cooking buddy, Adam

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Vegan recipes & cooking classes from the Cinnamon Snail food truck.

Chef Adam Sobel (Cinnamon Snail)

I share exciting plant-based recipes from all over the world, and teach dishes and secrets from my award wining vegan food truck and restaurants.

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