Vegan Carrot Lox
User Reviews
5
Vegan Carrot Lox
Description
This recipe achieves a lox-like texture by roasting carrots coated in a substantial layer of sea salt to draw out moisture while imparting a firm but tender consistency. Once roasted until fork-tender but still holding shape, carrots are cooled and peeled into thin ribbons resembling smoked salmon slices.
The carrot ribbons are then marinated in a mixture of extra-virgin olive oil, rice vinegar, smoked paprika for a smoky taste, fresh lemon juice, and freshly ground black pepper. This marinade adds brightness and depth, recreating the savory and slightly tangy profile typical of lox.
The vegan carrot lox is commonly served on bagels with vegan cream cheese, cucumber slices, capers, and fresh herbs like chives or dill, providing a familiar presentation for fans of traditional lox but entirely plant-based.
Ingredients
- 4 carrot large
- salt for coating, sea salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- ½ teaspoon smoked paprika
- Big squeeze fresh lemon juice
- black pepper freshly ground
for serving:
- bagel
- vegan cream cheese
- cucumber slices
- capers
- chives and/or dill
Instructions
- Preheat the oven to 475°F and line a medium baking dish with parchment paper. Coat the bottom with about a ¼-inch layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt (see photo). Don’t worry, you won’t be eating all this salt in the final result. Roast the carrots until easily pierced with a fork, but not mushy. The timing will depend on the size and freshness of your carrots. Check them, starting around 40 minutes - my very large carrots took 60-90 minutes. This step can be done in advance.
- Make the marinade: In a shallow dish or small bowl, combine the olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper.
- Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt. Use a knife to slice a thin strip off one side of the salty skin, and then use a peeler to peel the carrot into ribbons. If your peeler get's snagged on the soft carrot, that's ok, just slice pieces as thinly as you can with a sharp knife. Place the strips in the marinade and toss to coat. Transfer to the refrigerator and marinate for 15-30 minutes.
- Serve with bagels, cream cheese, cucumber slices, capers, chives and/or dill.
- If you have extra carrots, cover and refrigerate them in the marinade for up to 4 days.
User Reviews
Overall Rating
5
You'll Also Love
