Carrot Lox

Prep Time: 10

Cook Time: 10

cooling and Rest time: 1 20

Total Time: 1 40

Servings:

Calories: 64kcal

Print Recipe

Ingredients

3 large carrots scrubbed
3 tablespoons liquid smoke
1 tablespoon maple syrup
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
¾ cup water
½ teaspoon sea salt
¼ teaspoon black pepper
2 8 by 7 inch sheets of nori, roughly torn into 4-6 pieces

Instructions

Using a vegetable peeler, peel the carrots into long ribbons. Note: apply more pressure for thicker ribbons.
In a medium saucepan over medium heat, combine the carrots, liquid smoke, maple syrup, olive oil, lemon juice, water, salt, black pepper, and torn nori sheets and bring to a boil. Lower the heat to a simmer, and cook until the carrot ribbons are tender, 8 to 10 minutes.
Remove the pan from the heat, cover, and let sit for 20 minutes to cool. Transfer the carrots, liquid, and nori to an airtight container, place in the fridge, and let marinate for at least 1 hour before serving.
When ready to eat, add the carrots to toasted bagels with Cashew “Cream Cheese” (see book), fresh dill, red onion, capers, cucumber, and tomato. Or add your carrot “lox” to a vegan brunch board.

Notes

This fish-free recipe will last up to 1-week in the fridge. Keep the carrot ribbons submerged in the smoky brine and the flavor will deepen over time! To enjoy, drain and add to bagels, sandwiches, and salads.

Nutrition