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!
Tasty Team
July 08, 2019
72% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 4 servings
- 3 medium carrots
- ½ teaspoon kosher salt
- 1 cup water (240 mL)
- ¼ cup low sodium soy sauce (60 mL), or tamari
- 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
- cracker, for serving
- vegan cream cheese, for serving
Nutrition Info
- Calories 285
- Fat 26g
- Carbs 11g
- Fiber 1g
- Sugar 7g
- Protein 1g
Estimated values based on one serving size.
Preparation
- 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!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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