vegan-smoked-salmon-carrot-lox-recipe

I’m not gonna lie, I really miss eating fish and seafood. Not that it’s hard for me to control myself, but I truly miss smoked salmon and sashimi. I tried a few alternatives, but unfortunately, they were usually made of soy. I have such a hard time digesting it that I just lost hope. Until I started experimenting with carrots to develop this vegan smoked salmon recipe!

Who would’ve thought baked and marinated carrots could have such a similar taste and texture? Certainly not me. I tried a few different methods to get the carrots to the right texture and found that the best way to cook them was in the oven.

vegan-smoked-salmon-carrot-lox-recipe

It’s a fairly simple recipe. All you have to do is bake a few carrots, peel them, marinate them and put on top of a bagel with vegan cream cheese. I tested a few different types of vegan cheeses and my favourites were from Vegnature and Zengarry. The Zengarry double crème did melt a bit when I spread it on a hot bagel. Maybe you’ll want to wait until it cools down just to be safe. Vegnature has all sorts of spreadable vegan cheeses, but I preferred the leek flavour.

A few non vegan friends sampled this recipe and they were all blown away. I never thought in a million years it would be possible to eat vegan smoked salmon!

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vegan-smoked-salmon-carrot-lox-recipe

Vegan smoked salmon recipe (carrot lox)


  • Author: Joey
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45

Description

Delicious vegan smoked salmon alternative made with marinated carrots.


Ingredients

  • 4-5 medium sized carrots, peeled
  • 2 tbsp olive or flax seed oil
  • 1/2 tbsp freshly squeezed lemon juice
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tbsp liquid smoked
  • Fresh dill (to taste)
  • Capers (to taste)
  • Purple daikon slices (optional)

Instructions

  1. Preheat the oven to 400F
  2. Peel the carrots and place on a sheet of parchment paper in a baking dish
  3. Brush a thin layer of olive oil on the carrots
  4. Bake for 35 minutes
  5. Remove from the oven and allow the carrots to cool
  6. Using a potato peeler, slice the carrots into thin strips
  7. Whisk all marinade ingredients together in a bowl
  8. Combine carrots and marinade in a sealed container and leave in the fridge for 24h
  9. Serve on top of bagels* with vegan cream cheese*, fresh dill, capers, red onion slices and slices of purple daikon

Notes

*I used Vegnature Garlic & leeks and Zengarry double crème and they were both delicious! The Zengarry cheese did melt a bit so I’d recommend waiting until the bagels cool down a bit.
*I used vegan bagels from Inewa