Vegan Smoked Salmon (Vegan Carrot Lox)
Cook time
Total time
Whether you or guests are plant-based or allergic to fish, vegan smoked salmon is super easy to make with this carrot lox recipe!
Author: The Edgy Veg
Recipe type: Brunch
Cuisine: American
Serves: 8-10 servings
Ingredients
- 3 large carrots, cut in half, not peeled
- 1 tsp sea salt
- ¾ cup hot water
- 1 tsp nori granules (I blended a nori sheet in a spice grinder or blender until fine)
- 3 tbsp caper brine
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 3 tbsp soy sauce or tamari
- 1 tsp lemon juice
- 1 tsp garlic powder
- ¼ cup olive oil
Instructions
- Place carrots and 1 tsp of salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or until fork-tender, but not mushy. They should hold their shape.
- Transfer carrots to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool for 2 mins, then gently place onto a wire cooling rack to drip dry.
- Meanwhile, in a container or small bowl, whisk together, hot water, nori, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder, and olive oil. Set aside.
- Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
- Place in the fridge and allow to marinate for a few hours, I find that overnight is best! The longer you marinate, the more the carrots will have the texture and consistency of lox.
- When you’re ready to use, remove carrot lox from the fridge and allow to come to room temperature.
- Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers and red onion.
Nutrition Information
Calories: 62 Fat: 5.6g Carbohydrates: 1.7g Protein: 1g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/01/07/vegan-smoked-salmon/