Enjoy lox in a whole new way with this delicious and easy-to-make carrot version. With a little bit of salt, vegetable broth, and liquid smoke, carrots are transformed into a flavorful, smoky filet. So slather a bagel up with some vegan cream cheese and top it with this vibrant lox, capers, and red onion for an awesome breakfast!

Carrot Lox [Vegan]

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Serves

1 1/2 cups

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Ingredients

  • 3 cups coarse sea salt, plus more if needed
  • 5 large carrots, not peeled
  • 2 tablespoons vegetable broth
  • 3 teaspoons liquid smoke
  • 3/4 teaspoon coconut vinegar
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Preparation

  1. Preheat oven to 375°F.
  2. Cover the bottom of a glass baking dish with a layer of coarse sea salt. Rinse the carrots and place them still wet into the salt, making sure they do not touch the glass bottom. Pour about a cup or so of salt over the carrots, or enough to fully cover them in salt.
  3. Place into the oven for 1 hour and 30 minutes.
  4. In the meantime, make the marinade by simply mixing together the broth, liquid smoke, and vinegar. Set aside.
  5. Remove from oven, and cool a bit. Tap the salt with the back of a spoon to break it up, then remove the carrots.
  6. Begin to peel off the skin, removing as much as you can.
  7. With a mandolin or sharp knife, slice into long thin strips.
  8. Place the carrots into a large plastic bag, then pour the marinade over them. Seal, being sure to remove air, then flip the bag around a few times to spread out the carrots and ensure they are coated in the liquid.
  9. Place the carrots in the refrigerator for at least two days to marinate.
  10. Remove from the refrigerator after two days, and bring the carrots to room temperature. Serve as desired.
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