Vegan Carrot Lox
This vegan carrot lox recipe is smoky, savory and a great vegan alternative to smoked salmon. This is my go-to bagel topping and it’s also a great addition to poke bowls, pasta dishes and salads.
Equipment
- Vegetable Peeler
- Pot
- Steaming basket or heat proof sieve
- Tablespoon
- 1/2 teaspoon
- Mixing bowl
- Air-tight container or jar
Ingredients
- 4 large carrots
- 3 tbsp EveryOrganics Smoked Olive oil
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1/2 tsp EveryOrganics Smoked Salt
- Squeeze of lemon juice
- 1 nori sheet
Instructions
- Using a vegetable peeler, peel the carrots lengthwise into thin ribbons.
- Heat a pot of water until it is boiling. Place carrot ribbons in a steaming basket or heat-proof sieve and place on top of boiling pot. Cover with lid and let steam for 5 minutes or until carrots are soft (make sure they don’t go mushy).
- While the carrots steam, in a bowl mix together 3 tbsp EveryOrganics smoked olive oil, 1 tbsp tamari, 1 tbsp rice vinegar, ½ tsp EveryOrganics smoked salt and a squeeze of lemon juice.
- Remove carrots from the steaming basket and place in the bowl with the marinade. Gently toss to coat. Taste a strip of carrot and adjust flavours as required.
- Place a nori sheet in the bottom of an airtight container or jar. Transfer the carrots to the container and seal tightly.
- Refrigerate overnight to allow the carrots to absorb the flavors.
- Toast a bagel, and top with vegan cream cheese, carrot lox, capers, dill and red onion.