VEGAN CARROT LOX
By Tara Capel of @theplantryco May 17, 2022
This Vegan Carrot Lox recipe is smoky, savory and a great vegan alternative to smoked salmon. This is my go-to bagel topping and it’s also a great addition to poke bowls, pasta dishes and salads.
The carrots are thinly sliced, steamed and marinated in a deliciously tangy and smoky marinade. At the end of this process, the carrots become tender and slightly oily, with a smoky, savory flavor surprisingly similar to smoked salmon.
HOW TO MAKE VEGAN CARROT LOX
This vegan carrot lox recipe has three key steps: peeling, steaming and marinating.
Peel the carrots: Use a vegetable peeler to peel the carrots lengthwise into ribbons to mimic the thin slices of smoked salmon.
Steam the carrot ribbons: Heat a pot of water until it is boiling. Place carrot ribbons in a steaming basket or heat proof sieve and place on top of boiling pot. Cover with lid and let steam for 5 minutes or until carrots are soft. The carrots should be soft but not too mushy, so keep your eye on the carrots as they steam and adjust the time as needed. Remove the carrots from the basket and place in a bowl. Allow them to cool slightly so you can touch them without burning your fingers.
Marinate the carrots: In a bowl combine EveryOrganics Smoked Olive Oil, EveryOrganics Smoked Salt, rice vinegar, tamari and lemon juice. The smoked olive oil and salt are what give the carrot lox its smoky flavor. Both are infused with smoke from untreated wood to make a unique, smoky flavour. They are smoked in small batches in a traditional smoker and packed by hand. Toss to coat the carrot ribbons in the marinade. Place a nori sheet in the bottom of an airtight container or jar and then add the marinated carrots. The nori sheet adds a fishy lox flavour to the carrots. Cover making sure it is tightly sealed. Refrigerate overnight to allow the carrots to absorb all the flavours.
Stored in the marinade, the carrot lox will keep up to 5 days in the fridge.
Pile the carrot lox onto toasted bagels with vegan cream cheese, cucumber, thinly sliced red onion, capers and fresh dill. You could also add this vegan carrot lox to your poke bowl, pasta dishes or salad in place of smoked salmon.
4 large carrots
3 tbsp EveryOrganics Smoked Olive oil
1 tbsp tamari
1 tbsp rice vinegar
1/2 tsp EveryOrganics Smoked Salt
Squeeze of lemon juice
1 nori sheet
Using a vegetable peeler, peel the carrots lengthwise into thin ribbons.
Heat a pot of water until it is boiling. Place carrot ribbons in a steaming basket or heat-proof sieve and place on top of boiling pot. Cover with lid and let steam for 5 minutes or until carrots are soft (make sure they don’t go mushy).
While the carrots steam, in a bowl mix together 3 tbsp EveryOrganics smoked olive oil, 1 tbsp tamari, 1 tbsp rice vinegar, ½ tsp EveryOrganics smoked salt and a squeeze of lemon juice.
Remove carrots from the steaming basket and place in the bowl with the marinade. Gently toss to coat. Taste a strip of carrot and adjust flavours as required.
Place a nori sheet in the bottom of an airtight container or jar. Transfer the carrots to the container and seal tightly.
Refrigerate overnight to allow the carrots to absorb the flavors.
Toast a bagel, and top with vegan cream cheese, carrot lox, capers, dill and red onion.