Vegan Carrot Lox
SERVES 2
I don’t like to play favorites, but this is up there as one of the best in this book! This plant-based alternative to traditional salmon lox brings you the flavors and texture you love without any of the fishiness. It’s almost as good as the real thing, and when served with a bagel and all the fixin’s, you can’t even tell the difference.
Ingredients
3 tablespoons extra virgin olive oil
2 tablespoons capers with their juices, plus more for serving
1 tablespoon apple cider vinegar
1 tablespoon chopped dill
1 teaspoon tamari or soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon juice
1/2 teaspoon black pepper
3 large carrots
1 teaspoon sea salt
1. In a medium bowl or container, mix the olive oil, capers, vinegar, dill, tamari, garlic powder, onion powder, lemon juice, and black pepper. Set aside.
2. Bring a large pot of water to a boil.
3. Peel the carrots into long ribbons, pressing down with the peeler to make them as thick as possible. Compost the outer skin.
4. Place the carrot ribbons and salt into the boiling water. Boil until the carrots are tender but not mushy, 1 to 2 minutes.
5. Use tongs to transfer the carrots directly into the marinade. Cover the bowl and transfer to the refrigerator to marinate for at least 30 minutes and up to 24 hours, then serve (see Note).
Note
I love to eat carrot lox on a toasted bagel with cream cheese, sliced onions, sliced tomatoes, and the marinated capers. Garnish with fresh dill for a nice touch. This lox is also great on a salad or sandwich.