Vegan Carrot Lox

Name: Vegan Carrot Lox
Prep time: 15 min
Cook time: 5 min
Ingredients: 2-3 large carrots (300 g); 1 tsp liquid smoke; 2 tsp tamari or soy sauce; 1 tbsp rice vinegar (* see notes); 2 tbsp neutral oil (e.g. canola or sunflower oil); 1 tbsp flax oil (make sure it’s fresh - not bitter!); ¼ tsp sea salt (or to taste); 1 tsp maple syrup (optional); 1 sheet of nori (cut into pieces (optional))

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biancazapatka.com

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Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 4

Cost: $9.48 /serving

Author : Bianca Zapatka

carrot lox vegan carrot lox vegan lox

Ingredients

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2-3 large carrots (300 g)1 tsp liquid smoke2 tsp tamari or soy sauce1 tbsp rice vinegar (* see notes)2 tbsp neutral oil (e.g. canola or sunflower oil)1 tbsp flax oil (make sure it’s fresh - not bitter!)¼ tsp sea salt (or to taste)1 tsp maple syrup (optional)1 sheet of nori (cut into pieces (optional))

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Instructions

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Step 1

*Note: Watch the recipe video and step-by-step photos in the blog post above!

Step 2

Use a vegetable peeler or mandoline to slice the carrots lengthwise into thin ribbons.

Step 3

Place carrot ribbons in a steaming basket or heatproof sieve in a large pot with a bit of water. Place lid on top and steam for about 5 minutes until carrots are soft but not mushy. Adjust time as needed.

Step 4

Gently remove carrots from basket and place in a bowl. Allow to cool slightly but not completely. (They should be still warm when tossed with the marinade.)

Step 5

Stir together the ingredients for the marinade. Then add to the warm carrot ribbons and gently toss to coat.

Step 6

Transfer to an airtight container or ziplock bag along with the nori sheet and seal tightly.

Step 7

Refrigerate overnight to allow the carrots to absorb the flavors.

Step 8

Serve as desired, such as on toasted homemade bagels with vegan cream cheese or cashew ricotta fresh dill, and a squeeze of lemon juice.