This recipe puts a spin on lox by swapping in smoky, marinated carrots in place of salt-cured salmon. While we encourage the intake of omega-3 rich fish like salmon, we created this recipe with our plant-based friends in mind. After all, there are few things more satisfying than the classic deli-style bagel and schmear loaded with lox, briny capers, and a flurry of fresh dill. This recipe can be made up to 24 hours in advance as long as the marinated carrots stayed covered and chilled in the refrigerator.
Optional ingredients for serving include: bagels, light cream cheese-style spread, thinly sliced red onion, capers, and fresh dill.
3 large, thick carrots
2 teaspoons olive oil
3 tablespoons water
1 tablespoon low-sodium tamari
1 teaspoon rice vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon liquid smoke
Added sugars 0g
Potassium 25% DV
Calcium 1% DV
How to Make It
Preheat oven to 350°F.
Place carrots on a rimmed baking sheet lined with foil; toss with oil. Bake carrots at 350°F for 40 to 45 minutes, depending on thickness, until fork-tender. Let cool completely.
Place 3 Tbsp. water, tamari, vinegar, salt, pepper, and liquid smoke in a bowl; stir with a whisk. Set aside.
Remove skins for carrots. Use a vegetable peeler to slice carrot lengthwise into thin slices. Place in bowl with tamari mixture; gently toss to coat. Cover and refrigerate for 1 to 2 hours, or overnight.
Drain excess marinade and use carrot lox as you would traditional salmon lox.
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