First there were hotdogs made from carrots, now carrot lox?! When I set out to make this recipe I was a little skeptical that the carrots would really convey the smokey richness that this dish is known for. And all I can say is that this recipe will not disappoint.
Packed with flavor and easy to make, this carrot lox mimics its fishy counterpart without all the horrific animal suffering and environmental degradation prevalent in the fishing industry.
Here’s the recipe:
Serves 3 to 4
5 large carrots
Vegan cream cheese (we used Kite Hill’s)
Eggless everything bagels
Red onion, thinly sliced
Fresh dill, finely chopped
2 tbsp. soy sauce
1 tsp. liquid smoke
Roasted nori snacks, optional (we used SeaSnax)
Wash carrots and remove skin. Use a peeler to make long ribbons. You should peel on the same side so you can get nice wide, flat pieces that will make for perfect lox.
Add soy sauce and liquid smoke to carrots. Crumble roasted nori into dish and mix well. Let carrots marinate for at least one hour in the fridge.
Set oven temperature to 350 degrees. On a parchment-lined baking sheet, lay carrot ribbons flat and bake for 15 to 20 minutes. Let cool completely.
Build your bagel! Add a schmear of vegan cream cheese, carrot lox, red onion, fresh dill, and capers. Enjoy!
Want more? Click here for nine savory vegan seafood recipes.