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]
1 1/2 cups
- 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
- Preheat oven to 375°F.
- 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.
- Place into the oven for 1 hour and 30 minutes.
- In the meantime, make the marinade by simply mixing together the broth, liquid smoke, and vinegar. Set aside.
- Remove from oven, and cool a bit. Tap the salt with the back of a spoon to break it up, then remove the carrots.
- Begin to peel off the skin, removing as much as you can.
- With a mandolin or sharp knife, slice into long thin strips.
- 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.
- Place the carrots in the refrigerator for at least two days to marinate.
- Remove from the refrigerator after two days, and bring the carrots to room temperature. Serve as desired.
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