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Here you can find some of Holy Carrot's favourite plant-based recipes for you to try at home.

Pea Velouté 

Serves six


300g frozen peas

1 small bunch fresh mint (20g)

4 dried Kaffir lime leaves

1 medium leek (80g), washed, trimmed and roughly chopped

70g soya butter

2 tbsp (30g) white miso paste

30ml sake 

1 tsp garlic powder

300ml oat milk

200ml vegetable stock (a good quality cube will be fine)

200ml water

Coconut oil for cooking

Sea salt flakes

To garnish

400g tinned black lentils 

400g green peas, fresh or frozen (if frozen, add to warm water to slowly defrost)

200g raw cauliflower, sliced thinly 

1 tsp mint, basil or coriander, roughly chopped to sprinkle


Heat the oil in a large heavy based saucepan on a medium heat and add the leek and miso paste. Mix well and cook for 5 to 7 minutes until soft.  Add the milk, stock, mint and lime leaves and cook for a further 10 minutes.  Add the frozen peas, garlic powder, water and a heaped teaspoon of salt.  Mix everything well and remove from the heat.  Leave to rest for 10 minutes. Remove the mint and lime leaves.  Put the soup into a blender and pulse until smooth.


Add a spoonful of lentils to the centre of each bowl, before pouring the velouté around the edge. Then arrange the green peas, cauliflower on top of the lentils and velouté. Sprinkle with herbs. 


Purple potato croquettes, basil mayo

Makes 24 croquettes

For the croquette potato mash

50ml rice vinegar  

500g purple potatoes, peeled

60ml almond milk 

50g cornflour 

5g onion powder

50g plain white gluten-free flour


For the avocado filling 

2 avocados, mashed  

10g chives, roughly chopped 

20g coriander, roughly chopped 

2 garlic cloves, crushed

20ml lime juice

30ml toasted sesame oil

A good pinch of sea salt flakes


For the tempura batter 

250ml almond milk

15ml apple cider vinegar

100g cornflour

100g plain white gluten-free flour 

5g onion powder

1 ½ tbsp sriracha 

Panko breadcrumbs, for coating 

2 tbsp sunflower oil, for frying 


For the basil mayonnaise 

300g vegan mayonnaise

30g basil, roughly chopped 

2 garlic cloves, crushed 

Mix together in a food processor 

Add the rice vinegar and water to a pan and bring to the boil. Add the purple potatoes and cook until soft. Drain water and leave to cool. 


Add the remaining potato mash ingredients to the pan of cooled potatoes and mash together until it forms a sticky consistency. Set aside. 


Add all of the avocado filling ingredients to a food processor and blitz until the ingredients are mixed. 


To assemble the croquettes, take two heaped tablespoons of the potato mash and flatten it in your hand. Place one heaped tablespoon of the avocado filling in the middle and wrap the potato mash around it. Shape into a ball the size of a walnut. Continue until you have 24 croquettes, then set aside. 


Prepare the tempura batter by mixing all the ingredients together in a small bowl using a stick blender or whisk. 


Dip the croquettes into the tempura batter and coat in the panko breadcrumbs until covered. 


Heat the oil in a frying pan. Add the croquettes. Fry for 5 to 8 minutes until golden and crisp.

Serve with basil mayonnaise. 

Holy Carrot - Purple potato croquettes b

Holy Carrot Hummus

Makes 10-12 portions


6 black garlic cloves, crushed 

500g carrots

1tbsp olive oil 

70g canned chickpeas 

1 garlic clove, crushed 

60g tahini paste 

180ml sunflower oil

70g sunflower seeds, roasted


For the crudités

20g purple carrots, sliced lengthways

20g yellow carrots, sliced lengthways

10g celery, sliced lengthways

20g cucumber, sliced lengthways


For the crostini

500g rye bread

25g thyme

50ml olive oil


For the garnish 

3g mixed sesame seeds

10g red meat radish, thinly sliced

10g watermelon radish, thinly sliced

Drizzle olive oil over whole carrots, wrap in foil and bake in the oven for 35 minutes at 200°c. Once the carrot has cooled, peel and roughly chop, before blending in a food processor with the garlic, chickpeas, sunflower seeds, sunflower oil and tahini paste. Blend until you have a smooth consistency. 


To prepare the crostini, cut the bread into cubes and brush with olive oil and thyme; bake in the oven for 5-7 minutes at 200°c.


Place the hummus into a medium-sized bowl, adding a selection of cruditiés on top. Finish by garnishing the cruditiés with radishes and sesame seeds. 


Tip: Keep the cruditiés crunchy for longer by placing them in an ice bath for 5 minutes before serving.

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Roast Squash Soup

Serves six


700ml organic vegetable broth 

140ml almond milk

5g garlic powder 

40ml gluten-free soy sauce

60ml mirin

1tsp ground nutmeg 

800g butternut squash, peeled and cut into cubes


For the garnish

3 tbsp vegetable oil

100g organic firm plain tofu, cut into small cubes and patted dry

1tsp cornflour

Pinch of onion powder

Small bunch of sage leaves, stalks removed

Place the butternut squash onto a baking tray, drizzle with olive oil and bake in the oven for 30 minutes at 180°c. Once baked, remove from the oven and set aside a small portion to garnish the soup. 


Blend all of the soup ingredients using a food processor or stick blender until you have a smooth consistency. Set aside in a pan ready to be reheated. 

Meanwhile, toss the tofu with the cornflour and onion powder. Put the oil into a large sauté pan and place on a medium high heat. Once hot, add the tofu and fry for 4-5 minutes, turning throughout so that all sides are golden brown. Remove from the pan and set aside.

Heat the remaining oil in a small saucepan on a medium high heat and add the sage leaves. Fry for 2-3 minutes until crisp. Remove from the pan and set aside. 

When ready to serve, pour the reheated soup into six bowls. Spoon the butternut squash, tofu and crispy sage leaves on top, and serve.

Holy Carrot - Roast squash soup by Charl
Holy Carrot, Plant-Based Restaurant, Knightsbridge
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