Vegans Deserve this Delicious Vegan Lox!

By
Emily H
-

Just because you don’t eat meat doesn’t mean you shouldn’t be able to enjoy lox!

This vegan version really does bring a lot of the same textures and flavors that lox does, and is perfect for breakfast or brunch! The recipe takes so little time to make, and you probably already have the ingredients in your home, so give it a shot!

Ingredients

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I’ve got a secret to tell you… that’s not 🐟 ————————————————————————- Whipped up 🥕 lox bagels for the hubs birthday breakfast! He’s a big fan of smoked salmon but always open to trying plant-based twists on his favorite dishes, so I thought I’d give this a whirl. It passes the sight test (he had no idea at first glance that this was #vegan) and nearly passed the bite test too. While we both admitted it didn’t taste exactly like lox, the texture and flavor were shockingly similar. Paired with the right ingredients – @gjustabakery everything bagels, @miyokoscreamery un-lox your dreams cream cheese, onions, heirloom tomatoes + capers – it’s a pretty solid stand-in for your classic sandwich 🥯 ————————————————————————- Want to try it yourself? It’s pretty easy! 👉 •Roast 3 large carrots at 400F for 25-30 minutes. •In a food storage container, whisk together 1/2 cup water, 2 T. soy sauce or tomato, 2 tsp. vegan Worcestershire sauce, 2 tsp. @bragglivefoodproducts sea kelp seasoning. •Make carrots into ribbons with veggie peeler. •Soak carrots ribbons for at least 20 min or overnight in fridge. ————————————————————————- #whitskitch #veganlox #carrotlox #plantbasedmom #rdapproved #dietitianeats #feedfeedvegan #buzzfeast #eeeeeats #veganfoodshare #veganfoodspot

A post shared by Whitney E. RD / Dietitian (@whitneyerd) on

  • 3 carrots
  • 1 cup of water
  • 1/2 cup of soy sauce
  • 2 tablespoons of capers
  • 2 tablespoons of caper liquid
  • 1/2 cup of canola oil
  • 1/2 teaspoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon plus 1/4 teaspoon of salt
  • 1 sheet of nori

Instructions

  1. Start by washing and peeling the carrots. Salt them with the teaspoon of salt and roast them in the oven at 350 F for 45 minutes.
  2. While the carrots are roasting, put all the rest of the ingredients, except the nori, into a food processor. Mix so everything is combined, and then add the nori and process it in.
  3. When the carrots come out, peel them or use a spiralizer and chop them up into smaller pieces.
  4. Put the carrots into a bowl with the marinade into the fridge for 12-24 hours.
  5. Use on bagels with vegan cream cheese, avocado toast, and more!