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If someone tells me, that I’d have to renounce so many, delicious groceries, because I am a vegan, I always say: “Anything is possible!” And that’s right. You just have to know how.
I got the idea for carrot lox from Erin from Olives for Dinner. The recipe is quite genius, because it is so simple and uses just a few ingredients. The one thing I don’t like about the recipe is, that I am wasting that much salt. So I modified the recipe a bit and steamed the carrots until they are soft. This works in a simple bamboo steamer and takes only a fraction of the time.
However you’ll have to let the carrots marinate the whole 3 days. Only this way they become so silky and intense. I bought the liquid smoke for the marinade online.
To dress the lox you can use anything you like, such as capers, onions, a “honey” mustard dill sauce or serve it just plain. Just like you would serve fishy lox. I like it best with fresh dill and vegan caviar.
- 3 thick, not too long carrots
- 1 tbs olive oil
- 2 tsp liquid smoke
- 1/2 tsp salt
- 1/2 tsp rice vinegar
- to taste: vegan caviar, capers, onions
- Place the carrots in the steamer, do not peel them. Steam for about 25 - 40 minutes (depending on the diameter of your carrots) until soft. Let cool.
- Peel the carrots with a knife and cut them into thin slices. I do that with a knife and peel thin slices off around the carrots. When the carrots get too thin to cut around, cut the rest in thin slices, too. This way you have a great mix of big and small slices.
- Combine oil, liquid smoke, salt and vinegar and mix with the carrots in an airtight container. Refrigerate for 3 days. Give it a juggle once in a while.
- Dress the carrot lox on toast, baguette or bagels and garnish with fresh dill.