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Vegan Lox

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!

by Merle O'Neal

Ingredients

for 4 servings

  • 3 medium carrots
  • ½ teaspoon
    kosher salt
  • 1 cup
    water (240 mL)
  • ¼ cup
    low sodium soy sauce, or tamari (60 mL)
  • 2 tablespoons
    caper, drained
  • 2 tablespoons
    caper brine
  • ¼ cup
    rice vinegar (60 mL)
  • ½ cup
    canola oil (120 mL)
  • 1 teaspoon
    smoked paprika
  • 1 ½ teaspoons
    garlic powder
  • 1 sheet nori seaweed, 7.5 x 8.25 inch (19 x 21 cm) torn
  • crackers, for serving
  • vegan cream cheese, for serving
    Calories 285
    Fat 26g
    Carbs 11g
    Fiber 1g
    Sugar 7g
    Protein 1g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Set the carrots on a baking sheet and season all over with the salt.
  3. Bake the carrots for 40 minutes, until soft and tender. Remove from the oven and let cool.
  4. 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.
  5. Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt.
  6. Add the carrot ribbons to the marinade, cover, and refrigerate for 24 hours
  7. 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.
  8. Enjoy!
 

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