Salt roasted carrot lox (vegan smoked salmon)
This recipe is so good we fooled ourselves the first time we tried it. We were thrilled because, let’s face it, a bagel with only a schmear of cream cheese seems like a high crime to us now, or at least a bitter disappointment. Serve with vegan cream cheese, capers, fresh dill (optional), and bagels.
Servings: 6 people
Calories: 104kcal
Ingredients
- 4 large carrots unpeeled and washed
- ¼ cup olive oil divided
- 1 cup coarse sea salt
- 1 Tablespoon rice vinegar
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon smoked paprika
- 1 teaspoon kelp granules
- 1 teaspoon white miso paste
- ½ teaspoon granulated garlic
Instructions
- Preheat the oven to 450°F. Line a 9 by 13 inch baking dish with parchment paper.
- Place the carrots on the prepared pan, drizzle with a bit of the olive oil, and coat with the salt, covering as much of the carrots as possible.
- Roast the carrots for 45 minutes, then check to see if they can be easily pierced with a fork. Large carrots will need more time, up to 30 minutes more.
- While the carrots are roasting, in a small bowl, mix together the remaining olive oil, vinegar, lemon juice, paprika, kelp granules, miso, and granulated garlic. Set aside.
- After the carrots are done roasting, let cool for a few minutes, then rub off as much salt as you can. Place in an ice bath for 1 minute to stop the cooking process.
- Use a paring knife to cut off the salty skin, then use a vegetable peeler to make ribbons of the carrots. Toss the carrot ribbons in the marinade, then let sit for up to 4 hours. Drain.
- Serve with vegan cream cheese, capers, and dill on a bagel.
Notes
Heads up: In the book, the note to add the remaining olive oil into the marinade got omitted. So be aware that you just need a drizzle of olive oil for the whole carrots. The rest gets added with the marinade that coats the peeled ribbons.
The carrot lox will keep in a covered container in the refrigerator for about four days. If it looks dried out, add another drizzle of olive oil to freshen it.
Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can Make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022.
Nutrition
Calories: 104kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 18938mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8184IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.5mg
