Vegan Lox Recipe By Tasty
VEGAN LOX RECIPE BY TASTY
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!
Provided by Merle O'Neal
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Set the carrots on a baking sheet and season all over with the salt.
- Bake the carrots for 40 minutes, until soft and tender. Remove from the oven and let cool.
- 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.
- Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt.
- Add the carrot ribbons to the marinade, cover, and refrigerate for 24 hours
- 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.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 1 gram, Sugar 7 grams
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- Preheat the oven to 475°F and line a medium baking dish with parchment paper. Coat the bottom with about a ¼-inch layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt (see photo). Don’t worry, you won’t be eating all this salt in the final result. Roast the carrots until easily pierced with a fork, but not mushy. The timing will depend on the size and freshness of your carrots. Check them, starting around 40 minutes - my very large carrots took 60-90 minutes. This step can be done in advance.
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