Carrot Lox
Carrot Lox
What’s more iconic than a fully loaded bagel with lox and cream cheese? In my opinion, it’s a brunch essential! As someone who’s vegan/plant-based, finding a good substitute for lox isn’t easy. Carrot lox has been around for a while, but it’s not always done right. This recipe delivers that nostalgic, smoky, salty flavor you crave that pairs perfectly with a bagel and cream cheese. The secret? A flavorful marinade and a little patience. The longer the carrots sit, the better the texture and depth of flavor. Be sure to taste and adjust the marinade, whether you want it smokier, saltier, or even slightly sweeter.
Serves 6-8
Ingredients
3-4 large Carrots, peeled and sliced thin lengthwise
1/2 cup (118ml) Water
2 Tbsp (30ml) Soy Sauce
2 Tbsp (4g) crumbled Nori (you can use plain seaweed snacks)
3 tsp (15ml) Toasted Sesame Oil
1 1/2 tsp (7ml) Maple Syrup
2 tsp (2g) chopped Dill
4-5 dashes Liquid Smoke
1/2 tsp Salt
Notes
Carrots - try to find the widest carrots available. That way the slices will more closely resemble the width of lox.
Directions
1.Peel the carrots and slice them thinly using a mandolin or vegetable peeler. Bring a pot of salted water to a boil and blanch the carrots for 1 minute. Remove and drain well, then transfer to a lidded container.
2.In a separate bowl, make the marinade by combining water, maple syrup, soy sauce, toasted sesame oil, salt, and crumbled nori. Mix well and pour over the carrots. Toss to coat evenly, seal the container and refrigerate. Agitate the container every so often to ensure carrots stay coated. For best flavor and texture, marinate for a few hours; the carrots will continue to improve if left overnight.
3.Once the carrots have marinated, they’re ready to enjoy like lox. For a drier texture, let the carrots drain briefly or gently pat them with a paper towel before serving. Any pieces of nori clinging to the carrots can be left on for flavor, or removed if preferred for appearance.
4.Serve on a bagel with cream cheese and toppings such as thinly sliced red onion and capers, or use in a bagel sandwich. They’re also delicious in lox style eggs and onions. Store refrigerated in the marinade for up to 5 days.
