Vegan Carrot Lox
Total Time
1 hour 30 minutes
Prep Time
20 mins
Cook Time
40 mins
Rating
5 out of 5 stars
(54)
Ingredients
4 servings
- 4 large carrots
- Sea salt, for coating
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- ½ teaspoon smoked paprika
- Big squeeze fresh lemon juice
- Freshly ground black pepper
- bagels
- vegan cream cheese
- cucumber slices
- capers
- chives and/or dill
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Preparation
Step 1
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. 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 - very large carrots may take 60-90 minutes.
Step 2
Make the marinade: In a shallow dish or small bowl, combine the olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper.
Step 3
Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt. Use a knife to slice a thin strip off one side of the salty skin, and then use a peeler to peel the carrot into ribbons. If your peeler gets snagged on the soft carrot, that's ok, just slice pieces as thinly as you can with a sharp knife. Place the strips in the marinade and toss to coat. Transfer to the refrigerator and marinate for 15-30 minutes.
Step 4
Serve with bagels, cream cheese, cucumber slices, capers, chives and/or dill.
Step 5
If you have extra carrots, cover and refrigerate them in the marinade for up to 4 days.
Step 6
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Chef's notes
I recommend using large, thick carrots for this recipe, as they're easier to peel into ribbons than smaller carrots.
Stored in the marinade, the carrot lox will keep for up to 4 days in the fridge.
