Recipe details
Breakfast
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Vegan Lox
1h
4 servings
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Vegan Lox is a plant-based alternative to traditional smoked salmon, creatively made using carrots. This recipe mimics the texture and flavor of salmon lox through a unique preparation method and a blend of seasonings. The result is a surprisingly similar look and taste to conventional lox, making it perfect for bagels, crackers, or as part of a vegan brunch spread. This innovative dish is not only delicious but also rich in nutrients, offering a creative way for vegans and vegetarians to enjoy a classic favorite.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare carrots
Wash and peel the carrots, then use a vegetable peeler to create long, thin strips.
Preheat oven
Preheat the oven to 350°F (175°C).
Season carrots
In a bowl, toss carrot strips with 1 tablespoon olive oil and 1/2 tablespoon sea salt.
Roast carrots
Spread carrot strips on a baking sheet and roast for 15-20 minutes until tender but not crispy.
Prepare marinade
In a bowl, mix remaining olive oil, salt, liquid smoke, lemon juice, apple cider vinegar, and smoked paprika.
Crush nori
Crumble nori sheets into small flakes.
Combine marinade
Add crushed nori to the marinade mixture and stir well.
Marinate carrots
Place roasted carrot strips in a shallow dish and pour the marinade over them.
Refrigerate
Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare dill
Finely chop fresh dill.
Add dill
After marinating, sprinkle chopped dill over the carrot lox.
Season
Add freshly ground black pepper to taste.
Drain excess liquid
If necessary, drain any excess marinade before serving.
Arrange
Carefully arrange the carrot lox on a serving plate, mimicking the look of salmon lox.
Serve
Serve chilled with bagels, cream cheese (vegan if desired), capers, and red onion slices.
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