Meat Free Monday One day a week can make a world of difference

Carrot Fries with Cilantro Mayo

Solla Eiríksdóttir
  • Serves: 10
  • Preparation: 10
  • Cooking: 25
  • Ready: 35

Using carrots when making fries can be fun and unexpected – it is all about the taste and texture.


  • 4 large carrots
  • 1-2 tablespoons avocado oil
  • 2 tablespoons tapioca flour
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt flakes
  • ½ teaspoon freshly ground black pepper
  • a few cilantro (coriander) sprigs, to garnish

For the cilantro mayo

  • ⅓ cup plus 1 tablespoon (3½ oz/100 g) vegan mayonnaise of your choice or soy milk
  • ¼ cup (⅓ oz/10 g) cilantro (coriander), very finely chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic, grated
  • ½ teaspoon sea salt flakes


Preheat the oven to 200°C/400°F/gas mark 6. Line a large baking sheet with parchment (baking) paper.

Cut the carrots into sticks about ½ inch (1 cm) thick, and put into a large bowl. Add the oil, tapioca flour, nutritional yeast flakes, garlic powder, onion powder, sea salt, and black pepper and toss until the carrots are coated. Spread the carrots out in a single layer on the prepared baking sheet and roast in the oven for 25 minutes, flipping halfway through cooking.

Meanwhile, make the cilantro mayo. Put all the ingredients into a bowl and mix together until combined. Set aside.

The carrot fries are most delicious when served warm, almost straight from the oven, garnished with sprigs of cilantro (coriander) and with the mayo on the side.

Additonal notes

Recipe courtesy of Phaidon

Taken from Vegan at Home by Solla Eiríksdóttir, published by Phaidon

Photography © 2022 – Phaidon Press Ltd.

Phaidon is offering Meat Free Monday supporters 20% off the book via the Phaidon online store. Simply use the discount code VEGAN20 at the checkout.

“For a change, using carrots or other vegetables when making fries can be fun and unexpected—it is all about the taste and texture. The tapioca helps the carrots stay firm for the texture; for the taste, the onion powder is the key.”

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