Carrot Lox [Vegan Smoked Salmon]
User Reviews
5
Carrot Lox [Vegan Smoked Salmon]
Description
Carrot Lox [Vegan Smoked Salmon] is a plant-based take on the traditional smoked salmon using carrots as the main ingredient. The preparation starts by thinly slicing thick carrots lengthwise into thin ribbons, resembling salmon slices. These are salted lightly and marinated in a blend of olive oil, rice vinegar, lemon juice, smoked paprika, and black pepper to impart smoky and tangy notes. After marinating, the carrot slices are baked in a foil-covered baking sheet at 450°F, which softens them to a tender, silky texture that mimics the mouthfeel of smoked salmon.
This recipe captures the essence of lox using simple ingredients and a straightforward process. The addition of smoked paprika provides a smoky background flavor, while the acidity of vinegar and lemon brightens the dish. The final result is a delicate balance between tender texture and savory, tangy taste.
The carrot lox is served traditionally on toasted bagels spread with plant-based cream cheese, topped with thinly sliced onions or shallots, capers, and fresh dill. This combination revives the customary flavors found in a classic lox bagel, all while keeping it vegan. The marinade can also be brushed on bagels for extra flavor.
For optimal flavor, the carrot slices should marinate for at least an hour after baking, though leaving them up to 24 hours enhances the taste and texture further. Using a mandoline helps achieve evenly thin carrot slices for a better resemblance to salmon ribbons. Covering the baking sheet tightly during baking traps steam to soften the carrots efficiently.
Ingredients
- 2 tablespoons olive oil
- 2 large carrot thick
- ½ teaspoon salt
- 1 tablespoon of water
- 1 tablespoon olive oil
- 2 teaspoons rice vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon smoked paprika
- black pepper pinch
For serving:
- 2 bagels sliced in half and toasted
- plant-based cream cheese
- 1 small onion thinly sliced, or shallot
- 1 tablespoon capers
- 1 tablespoon dill fresh
Instructions
- Line a large baking sheet with parchment paper or a silicone mat and drizzle the olive oil. Set aside.
- Using a mandoline or a sharp knife, slice the carrots lengthwise to about ¼ inch thick, or thinner, if possible. With your fingers or a brush, brush the oil all around the baking sheet to evenly coat it. Place the carrots on a single layer on the oiled baking sheet and sprinkle the salt. Set aside to absorb some of the salt while you make the marinade.
- In a small bowl, mix the water, olive oil, rice vinegar, lemon juice, smoked paprika, and black pepper.
- With a brush or your fingers, evenly and heavily coat all of the carrots with the marinade. Tightly cover the baking sheet with aluminum foil and set aside to marinate while the oven preheats. If you have some marinade left, save it to brush the bagels.
- Preheat the oven to 450 degrees F.
- Bake for 15 minutes. Carefully lift the aluminum foil and test one carrot. If it’s very soft, it is ready, if not, add another 5 minutes. Continue baking in 5-minute increments until they are soft. Cooking will vary according to the thickness of the carrots.
- When they are ready, carefully lift them one by one and place them in a tupperware with a lid. Close the lid while they are still hot and allow them to cool and continue to absorb the marinade flavors for 1 hour.
- To serve, lightly brush some of the extra marinade on the bagel slice and then spread some plant-based cream cheese. Top with 3 to 4 carrot slices (depending on the length of the slices) and place them so they fold on top of the bagel. Sprinkle 5 capers, 3 small slices of shallot, and some fresh dill on top.
- Serve at room temperature.
Notes
- Slicing carrots thinly, ideally with a mandoline or vegetable peeler, achieves a texture similar to regular salmon slices.
- Cover the baking sheet tightly with aluminum foil during baking to trap steam and tenderize the carrots.
- Allow the carrot lox to marinate for at least one hour after baking; for deeper flavor, let it sit up to 24 hours with some extra marinade.
- Save any leftover marinade to brush on bagels for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bagel slices
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 751mg | 31% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6087IU | 122% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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