Growing up I loved eating lox, especially on my bagel! So of course, I had to make a vegan lox recipe that was sure to fulfill my savory, salty cravings!
You won’t believe that carrots can transform into what tastes like smoked cured salmon!
When you cook the carrots in this quick brine recipe it really imitates the flavor and texture of lox.
To get the carrots thinly sliced, I like to use a vegetable peeler or my favorite kitchen tool, a Benriner mandoline.
This allows you thinly slice the carrots (or any vegetable) with control and the same thickness.
This recipe is really easy and quick to make!
Here’s what you need to make the brine:
Cooking the carrots in this mixture allows the carrots to absorbs the flavor.
Topping it with smoked paprika, caper brine, flakey salt, capers and chives really brings that delicious salt, smokey flavor!
Vegan Carrot Lox (Smoked "Salmon")
Equipment
- vegetable peeler or mandoline linked above
Ingredients
- 1 large carrot, thinly sliced
Liquid Brine
- 4 cups water
- 2 tbsp sea salt
- 1 piece kombu seaweed
- 1/2 piece nori
- 1 tbsp coconut sugar
- 1 tsp caper brine liquid liquid from a can of capers
- 2 tsp coconut aminos
Additional Ingredients
- 1/4 tsp smoked paprika
- 1 tsp caper brine liquid
- 1/2 tsp flakey salt I use the Maldon brand
- 2 tsp capers
- 1 tbsp chives or dill, chopped
Instructions
- To a medium sized bowl, add water and several cubes to create an ice bath and set aside.
- To a large pan or pot, add all the "Liquid Brine Ingredients" and bring to a boil.
- Then reduce to a simmer for about 5 minutes and add in the thinly sliced carrots.
- Cook for about 3 minutes.
- Remove the carrots using tongs and place into the ice bath for several seconds. This allows the carrots to stop cooking and keep their orange color.
- Drain and transfer the carrots into a bowl and add in the smoked paprika, caper liquid and flakey salt and mix until well combined.
- Top with capers and fresh chives or dill.
- Top on toast, bagels, etc and enjoy!
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