No fish need to be disturbed for this vegan carrot lox! It's perfect atop bagels with vegan schmear (that's cream-cheese for the goyim out there). Garnish with tomato, thinly sliced onion, cucumbers, and capers, and you've got a bagel your bubbe would approve of. Mazel tov! Vegan smoked salmon, here we come.
Prep Time5 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 dayd1 hourhr35 minutesmins
Course: Breakfast
Cuisine: Jewish
Servings: 12
Calories: 38kcal
Author: Chef Lauren Mahlke of Planted Table Meals
Ingredients
1poundcarrotsthinly sliced
¼cupsoy sauce or tamari
1tablespoonliquid smoke
¼cupmaple syrup
2tablespoonsdillfresh or dried
2tablespoonsnori flakes
¼cuplemon 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
This recipe is best made ahead allowing the carrots to cool. The carrots like to marinate for at least a day.