Carrot Lox

Many vegans went vegan not only due to health reasons or because they don’t like the flavor of fish or meat, but because they care about the animals and don’t want them to suffer. If you miss these flavors of traditional bagels and lox, this recipe is perfect for you.

Bagel with Carrot ‘Lox’ and cashew cream cheese is a great solution to satisfy your craving.

It’s amazing how a carrot can turn into a fishy, smoky, salty flavor similar to real fish…

This recipe is quite easy to make. The time-consuming part is peeling the carrots, but other than that, preparing the marinade for the carrots is super straight forward, and all you need to do is wait 24 hours for all the flavors to soak into the carrots.

If you wish to prepare my gluten-free bagel recipe here it is.

This is a true comfort food and a great item to add to your weekend brunch selection.

It will keep in the fridge for at least 5 days.

Ingredients

6-8 cups of water

5 large carrots, peeled

5 pieces of roasted seaweed snack, crumbled with your hands

1 lemon, juiced

2 tablespoons capers from a jar with the liquids

1 teaspoon liquid smoke

1 bunch of fresh dill, thinly chopped

Salt to taste

Pepper to taste

Directions

Bring a small pot with water to a boil.

Using a peeler, peel the carrots into ribbons.

Add the carrots into the boiling water, lower to a simmer, and cook for about 3 minutes. Drain the water.

In a mixing bowl, add the seaweed, lemon juice, capers, liquid smoke, dill, salt, and pepper. Mix.

Add the carrots to the marinade and mix well. Pour the carrots with marinade into a glass container covered with a lid. Place in the refrigerator overnight to let the carrots soak in all the flavors.

Serving suggestions:

Toast a bagel of your choice (I recommend using my gluten-free bagel recipe). Spread some vegan cream cheese—I like to make my own cashew cream cheese. Next, place the carrot salmon on top, add some more fresh dill, and voila!