I’ve been interested in making this for a while.
I used to love smoked salmon, and when I first saw vegan lox, I couldn’t believe my eyes because it looked just like the real thing.
So when I found out it’s typically made with carrot, I was intrigued.
Carrot Lox adapted from this recipe
3 thick carrots
olive oil
3 tablespoons water
1 tablespoon soy sauce
1 teaspoon white vinegar
1/4 teaspoon Kosher salt
black pepper
1/4 teaspoon liquid smoke
1~2 teaspoons maple syrup
1 1×2 inch dried Dashi-Kombu sheet
*I now double the marinade to ensure all the pieces absorb the flavor.
1. Preheat oven to 35oF.
2. Cover a baking sheet with foil. Place carrots (unpeeled). Sprinkle olive oil and coat carrots well. Roast for about 45 minutes or until fork-tender. Let cool.
3. Combine the rest of the ingredients in a container and mix well.
4. Peel skin of the carrots. Slice with peeler. Add to the 3 mixture. Coat carrot slices with the liquid mixture well. Refrigerate overnight.
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