Vegan Smoked Carrot Lox
Ingredients
- 3 large carrots
- 1 tsp liquid smoke (optional)
- 1 tsp Bragg liquid aminos
- 2 TBSP rice vinegar
- 1 tsp kelp granules or nori flakes
- 2 TBSP caper brine
- 1/2 lemon, juiced
- 1 tsp garlic powder
- 2 TBSP olive oil
- 1 tsp Wholesome Sweet raw agave
- 1/2 tsp salt and pepper
- 1/2 C warm water
Preparation
Use a mandolin, vegetable peeler, or chef's knife to thinly slice carrots lengthwise and place them in a steamer basket or boil for 5-7 minutes until tender but not mushy.
In a separate airtight container, mix the remaining ingredients to make the marinade.
After cooking, remove carrots and transfer to an ice bath for 30 seconds to cool slightly.
Drain the carrots and place them in the airtight container with the marinade, tossing to coat, then refrigerate for at least 2-3 hours, preferably overnight.
Serving suggestions
Spread almond milk chive cream cheese on a toasted piece of bread, top with the carrot lox, and garnish with capers, red onion, everything bagel seasoning, and fresh dill.
Tips
This dish can satisfy a smoked salmon craving and works well on salads, bagels with cream cheese, or as an appetizer.
A big batch keeps well in the fridge for up to a week.
