Carrot Lox, Cream Cheese & Bagel

This vegan carrot lox is DA BOMB , so smoky and delish as the real deal!!!

Def use large and thick carrots for this, it’s way easier.

INGREDIENTS:

  • 4 large carrots
  • Sea Salt for coating
  • 3 tablespoons extra olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon smoked paprika
  • Big squeeze fresh lemon juice
  • Fresh ground pepper

for serving:

  • bagels
  • vegan cream cheese
  • cucumber slices
  • Capers

DIRECTIONS:

  • 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. Don’t worry, you won’t be eating all this salt in the final result. 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 – my very large carrots took 60-90 minutes. This step can be done in advance.
  • 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.
  • 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.
  • Then use a peeler to peel the carrot into ribbons. If your peeler gets snagged on the soft carrot, don’t worry. 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.
  • Serve with bagels, cream cheese, cucumber slices, capers, chives and/or dill.
  • If you have extra carrots, cover and refrigerate them in the marinade for up to 4 days.

enJOY 🤩