If you don’t eat fish, but also don’t want to miss out on lox at brunch (or if you just want to try something new in the kitchen),this vegan lox is perfect for you!
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
3 medium carrots
½ teaspoon kosher salt
1 cup water (240 mL)
¼ cup low sodium soy sauce (60 mL), or tamari
2 tablespoons caper, drained
2 tablespoons caper brine
¼ cup rice vinegar (60 mL)
½ cup canola oil (120 mL)
1 teaspoon smoked paprika
1 ½ teaspoons garlic powder
1 sheet nori seaweed, 7.5 x 8.25 inch (19 x 21 cm) torn
cracker, for serving
vegan cream cheese, for serving
Nutrition Info
Calories 285
Fat 26g
Carbs 11g
Fiber 1g
Sugar 7g
Protein 1g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Set the carrots on a baking sheet and season all over with the salt.
3. Step
Bake the carrots for 40 minutes, until soft and tender. Remove from the oven and let cool.
4. Step
Meanwhile, in a food processor, combine the water, soy sauce, capers, caper brine, rice vinegar, canola oil, paprika, garlic powder, and remaining ½ teaspoon salt. Process until the capers are broken down. Add the nori and pulse to incorporate. Transfer the marinade to a resealable container.
5. Step
Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt.
6. Step
Add the carrot ribbons to the marinade, cover, and refrigerate for 24 hours
7. Step
Remove the carrot lox from the marinade and serve as desired, such as on crackers with vegan cream cheese, can be stored in refrigerator in marinade for up to 4 days.
