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Carrot Lox Vegan

Carrot Lox

Rebecca Coleman
Carrot Lox is a vegan version of smoked salmon.
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Prep Time 15 minutes
Cook Time 40 minutes
marinading time 1 day
Course Appetizer
Cuisine jewish
Servings 4

Ingredients
  

  • 3 large Carrots
  • 1 cup sea salt
  • 1 tsp miso paste dissolved in 1/4 cup boiling water
  • 2 tbsp soy sauce
  • 4 tbsp neutral oil (like canola)
  • 2 tbsp rice wine vinegar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 5-6 drops hickory smoke flavouring
  • 1 sheet nori whizzed up to crumbs in a blender/food processor

Instructions
 

  • In a roasting pan large enough to accommodate the carrots, place 1/2 the salt and then nestle the carrots in it. Bake in a pre-heated hot oven (around 400-425 degrees) for about 40 minutes to an hour. You want the carrots to be tender, but not mush. You need them to hold together enough for the next step of the process.
  • Remove from oven and set aside to cool until you can handle them.
  • While you are waiting for them to cool, assemble the marinade in a container with a flat bottom and a tightly-fitting lid.
  • Using a peeler, hold one end of the carrot and carefully peel off strips. Place the strips in the marinade.
  • Allow to marinade in the fridge overnight. Store remainder in a mason jar in the fridge in the marinade (they get better the more time they spend in there).
  • Serve with vegan cream cheese, dill, capers, thinly-sliced onions and cucumbers.
Keyword vegan