This super delicious vegan lox recipe will fool everybody who tries it: visually and taste wise! This vegan lox has a rich "fishy" flavor and the texture is just as smooth and soft as the non-vegan version. Simply INCREDIBLE!
Carrot Lox [Vegan]
For the Lox
- 8 large and wide carrots with skin
- 5 1/2 cups Salt (sounds crazy but it will make sense later)
For the Seasoning
- 1 Nori Sheet
- 2 tablespoon Olive Oil
- 1 teaspoon Liquid Smoke
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Soy Sauce
Preheat the oven to 425°F.
Take the casserole dish and cover the bottom with salt. Enough salt so that the carrots don't touch the bottom, when you place them on top.
Then, add the carrots (with skin): Place them on top of the salt and use the rest of the salt to cover the carrots COMPLETELY. You should not be able to see the carrots anymore.
Transfer the carrots to the oven and let them bake for 1 1/2 hours.
After 1 1/2 hours, take them out and let them cool before you continue.
When cooled down, break the salt crust and take the carrots out of the salt.
Take a small sharp knife and carefully cut off the skin.
When the carrots are peeled, cut them into thin slices.
Take a zip bag, add all of the ingredients for the seasoning and mix. Now carefully add the carrot slices and close the zip bag. Put it in the fridge and leave it there over night or at least for 6 hours.
Done! Now you can use them for nigiri sushi or as a topping for a delicious New York bagel. Store them in the fridge and keep them in the zip bag to keep them fresh.