Jo's Vegan Lab

Carrot Lox (HCLF, Oil-free)

 

I was never a fan of fish and seafood in general. In fact, I would avoid it as much as possible. I’ve been seeing carrot lox recipes pop up in my recipe browsing and it looks so colourful and wonderful that I had to try.

 

The prep is quite easy, what took the longest was peeling the carrots into strips. I have to say that I was very impressed with the overall taste. Although on its own it clearly tastes like carrot, when served with other ingredients it has a very similar texture to smoked salmon. It was very pleasant to eat and visually stunning too.

 

vegan, carrot, lox

I served my carrot lox on homemade bread with vegan cream cheese, capers and fresh parsley.

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Print Recipe
Carrot Lox Yum
Transform the humble carrot into a luscious savoury treat.
vegan, carrot, lox
Course Starter
Cuisine HCLF
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Sea Seasoning
Course Starter
Cuisine HCLF
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Sea Seasoning
vegan, carrot, lox
Instructions
  1. Preheat your oven at 200°C. Prepare your sea seasoning by mixing the dried wakame with the water. Let it rest for 15 minutes.
  2. In the meantime, take your carrots and using a vegetable peeler slice them thinly.
  3. In a foil-lined tray, mix the carrots with the soy sauce, liquid smoke and sea seasoning.
  4. Fold the foil into a parcel, sealing all sides well.
  5. Bake for 20 minutes.
  6. Carefully open the foil package (very hot steam will escape when opening). Your carrot lox is ready! Enjoy!
Recipe Notes

Jo's Tips

  • Choose smooth, large carrots to get convincing-looking carrot lox pieces in the end.
  • To achieve a deeper flavour, marinade the carrots and seasonings for a few hours prior to baking.
  • It keeps well for a few days in the fridge. Just place in an airtight container.

 

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