Introducing carrot lox, In my opinion, the best and most mind-blowing discovery I made since aquafaba.
Smoked salmon was a go-to for me, a couple of years ago before turning plant-based. Bagels with cream cheese smoked salmon & caper was something I had on a weekly basis. What can I say? I love the texture, the salty savory taste of salmon…
So after becoming plant-based, I thought that I should just give up on that. I looked up vegan salmon lox replacement and found different recipes on Pinterest, some were using red bell peppers others were just so many steps and work.
I gave up without trying any of those recipes and decided to just go and freestyle something and see what happens (and yes this is how I make most of my recipes, so professional right!? )
This recipe is so easy but yet incredibly tasty. Whether you are vegan or just looking to cut down your fish intake, you will love this carrot lox.
Start by peeling fresh carrots and making stripes of carrots using the veggie peeler. If you have a mandolin, you can use that too, it will probably be quicker but the veggie peeler method work just fine. You want the stripes to be quite thin so they can be as tender in texture as salmon.
Once you’ve done that, you are pretty much done. Add pink Himalayan salt, pepper, garlic and onion powder, miso paste, rice vinegar, maple syrup, soy sauce along with some toasted nori flakes into a bowl containing your carrots. Mix until everything is well combined and carrots are entirely coated. (detailed recipe below)
Place in the fridge for at least 4 or 5 hours, I would suggest letting it rest overnight so the flavors can develop nicely.
I would recommend using a good quality toasted nori sheets, I love this one from clear spring. It’s on the pricier side but totally worth it in term of taste and ingredients quality. I used their brown rice miso paste as well for this recipe (you can find it here). The nori gives this carrot lox a nice “taste of the sea”.
You can still skip it, but the taste will be a little bit different. You can make a big batch and keep it in the fridge for up to 5 days. It replaces amazingly salmon on bagels, salads, sushi…
The picture above represents perfectly my current obsession: bagel with avocado spread, carrot lox, green onion, and black sesame seed. This raw vegan carrot lox works amazingly on toasts with a spread of vegan cream cheese or even hummus (I have the perfect healthy hummus recipe if you want to check it out). Have you tried any of these combinations? Let me know in the comment section below.
- 8 Medium sized carrots (4 large)
- 2 Tbsp Soy sauce (preferably low sodium)
- 1 Tbsp Rice Vinegar
- 1 Tsp Brown rice miso paste
- 1 Tsp Maple syrup (can be left out or sub with agave syrup)
- 1/2 Toasted nori sheet ( or 2 Tbsp Nori flakes)
- Garlic powder (to taste)
- Onion Powder (to taste)
- Salt (to taste)
- Pepper (to taste)
Peel the skin off your carrots and starts making stripes using a vegetable peeler or mandolin.
Add miso paste, soy sauce, rice vinegar and maple syrup in a bowl and mix until the miso paste is dissolved.
Add spices ( garlic, onion, salt, pepper ...) and the nori flakes to the soy sauce and miso mixture. If you are using whole nori sheets, cut them into small pieces using a scissor or use a blender.
Mix carrots with the marinade, until everything is well coated. Place in the fridge for at least 4 hours ( preferably overnight) so the flavors can develop.