Vegan Carrot Lox (WFPB)
by Candice Hutchings
If you, your family or guests are plant-based or allergic to fish, a vegan smoked salmon is super easy to make with this vegan lox recipe! Typical vegan smoked salmon recipes can take up to 3 days of preparation, but not this carrot lox recipe! It’s much quicker. This vegan lox recipe is so fast and simple. It’s great to make on the weekend to use for Sunday brunch or as a food prep for the rest of the week! Whether you have a barbeque smoker or just whip up my marinade, you can have fun with different ways to prepare this delicious plant-based recipe.
Ingredients
3 large carrots, cut in half, not peeled
1 teaspoon sea salt
¾ cup hot water
1 teaspoon nori granules (I blended a nori sheet in a spice grinder or blender until fine)
3 tablespoons caper brine
2 tablespoons rice vinegar
1 tablespoons white miso paste
3 tablespoons soy sauce or gluten-free tamari
1 teaspoon lemon juice
1 teaspoon garlic powder
¼ cup olive oil
Instructions
- Place carrots and 1 teaspoon of salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or until fork-tender, but not mushy. They should hold their shape.
- Transfer carrots to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool for 2 mins, then gently place onto a wire cooling rack to drip dry.
- Meanwhile, in a container or small bowl, whisk together, hot water, nori, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder, and olive oil. Set aside.
- Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
- Place in the fridge and allow to marinate for a few hours, I find that overnight is best! The longer you marinate, the more the carrots will have the texture and consistency of lox.
- When you’re ready to use, remove carrot lox from the fridge and allow to come to room temperature.
- Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers, and red onion.
Notes
Find more of Candice’s recipes at The Edgy Veg and follow her on Facebook.
