Description
This Vegan Carrot Lox recipe offers a flavorful, plant-based alternative to traditional smoked salmon lox using thinly sliced steamed carrots marinated overnight in a smoky, tangy mixture with nori for an authentic sea-like taste. Perfect for topping bagels with vegan cream cheese or cashew ricotta, fresh dill, and lemon juice, this dish is quick to prepare and impresses with its vibrant color and texture.
Ingredients
Carrot Lox
- 2-3 large carrots (300 g)
- 1 tsp liquid smoke
- 2 tsp tamari or soy sauce
- 1 tbsp rice vinegar
- 2 tbsp neutral oil (e.g. canola or sunflower oil)
- 1 tbsp flax oil (make sure it’s fresh - not bitter!)
- ¼ tsp sea salt (or to taste)
- 1 tsp maple syrup (optional)
- 1 sheet of nori (cut into pieces) (optional)
Instructions
- Prepare Carrots: Use a vegetable peeler or mandoline to slice the carrots lengthwise into thin ribbons, mimicking the texture of traditional lox.
- Steam Carrots: Place the carrot ribbons in a steaming basket or heatproof sieve inside a large pot with a small amount of water. Cover with a lid and steam for about 5 minutes until the carrots are soft but still hold their shape. Adjust steaming time to avoid mushiness.
- Cool Carrots: Carefully remove the steamed carrots from the basket and transfer them to a bowl. Let them cool slightly but keep them warm enough to absorb the marinade effectively.
- Make Marinade: In a separate bowl, whisk together liquid smoke, tamari or soy sauce, rice vinegar, neutral oil, flax oil, sea salt, and maple syrup if using. This mixture provides the smoky, tangy, and slightly sweet flavor profile.
- Marinate Carrots: Pour the marinade over the warm carrot ribbons and gently toss until they are evenly coated. Add pieces of nori to the container or bag for an added ocean-like flavor.
- Refrigerate: Transfer the coated carrots and nori into an airtight container or ziplock bag. Seal tightly and refrigerate overnight to allow the flavors to fully develop and absorb into the carrots.
- Serve: Use the carrot lox as a topping on toasted bagels with vegan cream cheese or cashew ricotta, garnished with fresh dill and a squeeze of lemon juice for a delicious plant-based brunch option.
Notes
- Use fresh flax oil to avoid bitterness in the marinade.
- Steaming time is crucial; carrots should be tender but not mushy to maintain a pleasing texture.
- Including nori sheet pieces adds a subtle sea flavor reminiscent of traditional smoked salmon.
- Allowing the marinade to infuse overnight greatly enhances the flavor depth.
- Pair with vegan cream cheese or homemade cashew ricotta for best results.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Vegan, Plant-Based
