Vegan Lox

Vegan Lox

One of the foods I miss being vegan is lox on a toasted everything bagel with cream cheese.

It’s these foods that reminds me of living in New York. Early morning subway rides and the best cup of coffee.

This recipe gives me all that I was missing. The salty, tangy tender pieces absolutely hits the spot.

Ingredients:

4 large carrots

2 cups sea salt

1 lemon juiced

1 tsp smoked paprika

5 tablespoon olive oil

2 tablespoon rice vinegar

1 teaspoon black pepper

1 tablespoon liquid smoke

In an oven safe glass container place half of the salt. Then place the unpeeled carrots on top of the salt. Then add the remaining salt on top of the carrots.

Bake on 475 degrees F for 40 minutes to an hour depending on the size of the carrots.

When done the carrots should be a little firm not soft and mushy.

Remove carrots from baking dish and allow to cool enough to handle. remove the thick layer of salt with your hands. It’s ok if all the salt is not completely removed from the carrots.

Use a vegetable peeler or a sharp knife to cut thin slices.

Place the sliced carrot pieces in a glass container with the remaining ingredients. Allow to marinade for about a half hour in the refrigerator.

This recipe can last 3 to 4 days in the refrigerator.