Carrot Lox (Vegan Smoked Salmon)
No fish need to be disturbed for this vegan carrot lox! It's perfect atop bagels with vegan cream cheese. Garnish with tomato, thinly sliced onion, cucumbers, and capers, and you've got a bagel your bubbe would approve of. Vegan smoked salmon, here we come. Mazel tov!
Servings: 12
Calories: 38kcal
Ingredients
- 1 pound carrots thinly sliced
- ¼ cup soy sauce or tamari
- 1 tablespoon liquid smoke
- ¼ cup maple syrup
- 2 tablespoons dill fresh or dried
- 2 tablespoons nori flakes
- ¼ cup lemon juice and zest of lemon
Instructions
- In a shallow pan or ziplock bag marinate raw carrot slices for 1-3 days.
- Preheat oven to 300*
- In a roasting pan with at least 2 inch sides, place carrots and marinade in pan and roast for 90 minutes until carrots are smooth and cooked through.
- Remove from liquid and serve. Reserve liquid for another marinade (it's great for tofu or tempeh).
Video
Notes
- Carrot Tips: This recipe is best made ahead allowing the carrots to cool. The carrots like to marinate for at least a day.
- Storing Leftovers: Place any remaining carrot lox in an airtight container in the fridge, with a little of the marinade to keep it moist and flavorful. It will keep well for about 5 to 7 days. If it starts to smell off or looks slimy, it’s time to toss it and make a fresh batch.
Nutrition
Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 300mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6364IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.3mg