Lox, Eggs & Onions
Lox, Eggs & Onions
If you walk into pretty much any Deli (a restaurant not a sandwich counter) in North America you will find Lox, Eggs and Onions aka the LEO on the menu! It’s something I grew up eating and definitely a dish I equate with fond memories of my parents. Carrot Lox is an easy to make Vegan alternative to Lox, and now that we have plenty of Vegan Egg options, it was time to Veganize this classic Breakfast dish. It’s often scrambled but you can find it as an omelette and sometimes with cream cheese (like this one, which I highly recommend).
Serves 2
Ingredients
(1) 12 oz (355 ml) bottle of Vegan liquid Egg substitute
1/2 Medium Onion sliced into half moons
1/2 cup Carrot Lox roughly chopped
1 Green Onion sliced thin
1/4 cup (60 g) Vegan Cream Cheese (my favorite is Tofutti)
1 Tbsp (15 g) of Vegan Butter
Salt & Pepper to taste
Carrot Lox
2 medium Carrots peeled, then cut into ribbons
1/3 cup (79 ml) Water
3 tsp (15 ml) Soy Sauce
1 tsp (5 ml) Maple Syrup
1 tsp Sesame Oil
1 tsp (5 g) Dill chopped
1 Tbsp (15 g) Nori Seaweed chopped fine
few dashes of Liquid Smoke
pinch of Salt
Directions:
Make the carrot lox no later than the night before (the longer they marinate, the better the taste). Cut the carrot into ribbons using a mandolin or vegetable peeler. Blanch the carrots in boiling water for 3-5 minutes, they should be soft but still hold their shape. Add the blanched carrots to a bowl along with the toasted sesame oil, soy sauce, maple syrup, salt, liquid smoke and chopped seaweed. Mix well and store in the refrigerator in a sealed container overnight or for 2 days. Every so often, when you happen to be in the kitchen, give them a mix.
Directions
1. In a large skillet on medium high heat, melt the butter. Add the sliced onions and cook for 5-8 minutes or until they become translucent.
2. Turn the heat down to medium and add in the vegan liquid egg. Allow them to cook, gently scrambling them every so often. Season with salt & pepper.
4. Once the eggs are about half way cooked, add in the carrot lox and dollops of cream cheese.
4. Continue to cook until you reach the desired conistency for scrambled eggs or fold over to make an omelette.
5. Serve with toasted bread or bagels, fresh fruit or avocado.
