How To Make Vegan Lox
Lox is a dish that is commonly made with salmon. This recipe, however, is a highly vegan version of the dish. Learn how to make this vegan lox with capers.
- 3medium carrots
- ½tspkosher salt
- ¼cuplow sodium soy sauce,or tamari
- 2tbspcaper brine
- ¼cuprice vinegar
- ½cupcanola oil
- 1tspsmoked paprika
- 1½tspgarlic powder
- 1sheetnori seaweed,(7½x8¼-inch) torn
- cracker,for serving
- vegan cream cheese,for serving
Preheat the oven to 350 degrees F.
Set the carrots on a baking sheet and season all over with salt, to taste.
Bake the carrots for 40 minutes, until soft and tender. Remove from the oven and let cool.
Meanwhile, in a food processor, combine the water, soy sauce, capers, caper brine, rice vinegar, canola oil, paprika, garlic powder, and remaining salt.
Process until the capers are broken down. Add the nori and pulse to incorporate. Transfer the marinade to a resealable container.
Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt.
Add the carrot ribbons to the marinade, cover, and refrigerate for 24 hours
Remove the carrot lox from the marinade and serve as desired, such as on crackers with vegan cream cheese. Enjoy!
- Calories: 279.08kcal
- Fat: 27.57g
- Saturated Fat: 2.07g
- Trans Fat: 0.11g
- Monounsaturated Fat: 17.27g
- Polyunsaturated Fat: 7.82g
- Carbohydrates: 6.89g
- Fiber: 1.98g
- Sugar: 2.38g
- Protein: 2.38g
- Sodium: 810.99mg
- Calcium: 28.68mg
- Potassium: 235.53mg
- Iron: 0.70mg
- Vitamin A: 398.47µg
- Vitamin C: 3.34mg
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