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Vegan Carrot Lox Recipe

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4 from 29 reviews

  • Author: Sky
  • Total Time: 1 hour to 1 hour 50 minutes
  • Yield: Serves 4
  • Diet: Vegan

Description

Vegan Carrot Lox is a smoky, flavorful plant-based alternative to traditional lox made from salmon. Using large, thick carrots, this recipe involves roasting the carrots in salt to tenderize and infuse flavor before marinating them in a mixture of olive oil, rice vinegar, smoked paprika, lemon juice, and black pepper. The result is a deliciously smoky, savory vegan spread perfect for serving on bagels with vegan cream cheese, cucumber slices, capers, and fresh herbs like chives or dill.

Ingredients

Carrot Lox

  • 4 large carrots
  • Sea salt, for coating
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon smoked paprika
  • Big squeeze fresh lemon juice (about 1 tablespoon)
  • Freshly ground black pepper, to taste

For Serving

  • Bagels
  • Vegan cream cheese
  • Cucumber slices
  • Capers
  • Chives and/or dill

Instructions

  1. Preheat and Prepare: Preheat your oven to 475°F (245°C). Line a medium baking dish with parchment paper and create a ¼-inch thick layer of sea salt on the bottom of the dish.
  2. Salt Coat the Carrots: Place the whole large carrots on top of the salt layer and liberally sprinkle them again with sea salt. This salt roasting method helps draw out moisture and enhances flavor. The excess salt will be removed later, so don’t worry about over-salting.
  3. Roast the Carrots: Roast the carrots in the oven until they are easily pierced with a fork but still hold their shape, approximately 40 to 90 minutes depending on size and freshness; large carrots may take closer to 60-90 minutes. Check for tenderness starting at 40 minutes to avoid overcooking.
  4. Prepare the Marinade: In a shallow dish or small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 1 tablespoon rice vinegar, ½ teaspoon smoked paprika, a good squeeze (about 1 tablespoon) of fresh lemon juice, and several grinds of freshly ground black pepper.
  5. Cool and Peel the Carrots: Remove the roasted carrots from the oven and let them cool to a comfortable handling temperature. Gently rub off the excess salt using your hands. Slice a thin strip off one side of the salty skin, then use a vegetable peeler to peel the carrots into thin ribbons. If the peeler struggles on soft spots, carefully slice thin strips with a sharp knife.
  6. Marinate the Carrot Ribbons: Place the carrot ribbons into the prepared marinade and toss well to coat evenly. Transfer the marinated carrots to the refrigerator and allow them to marinate for 15 to 30 minutes to absorb the flavors.
  7. Serve: Serve the carrot lox on bagels layered with vegan cream cheese, topped with cucumber slices, capers, and a sprinkle of fresh chives and/or dill for a delicious vegan brunch or snack.
  8. Store: If you have leftover carrot lox, cover and refrigerate it in the marinade for up to 4 days to maintain freshness and flavor.

Notes

  • Use large, thick carrots as they are easier to peel into ribbons.
  • The salt roasting method involves coating the carrots with salt, but the salt is rubbed off before marinating, so the final result is not overly salty.
  • Roasting times vary depending on carrot size and freshness; start checking for tenderness at 40 minutes.
  • If your vegetable peeler struggles on soft spots, carefully slice thin strips with a knife.
  • The carrot lox can be refrigerated in the marinade for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 40-90 minutes
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Vegan

Find it online: https://skysrecipes.com/vegan-carrot-lox-recipe/