JayasheeWhile we all know that a good kitchen is key to making magic happen, sometimes you just have to roll with what you’ve got. Right now, Rick and I are in Montreal, still apartment hunting (the struggle is real). We’re living in an Airbnb that’s, well, clearly not meant for cooking enthusiasts. Imagine a bachelor pad with a few dull steak knives and a rusted veggie peeler. But hey, we make it work, right?
Now, Montreal’s vegan scene has me excited to cook again. I’ve discovered some super cute vegan markets, and even though my kitchen setup is less-than-ideal, I’m back at it with a vengeance. So, what did I cook? Well, it started with the realization that I had to get creative with a sad, rusted veggie peeler. And bam—Carrot Lox was born.
What is Carrot Lox, Anyway?
Carrot lox might sound like a strange twist on a classic (we all know the traditional lox is made with salmon), but trust me when I say this vegan version is just as indulgent and smoky. It’s the perfect way to add a little pizzazz to your bagels, salads, or even just for snacking. The texture is spot-on, and the smoky flavor? Chef’s kiss.
Carrot Lox Ingredients
Here’s the thing: you don’t need a fancy kitchen to make this work, just a veggie peeler (even if it’s rusty, we’ll make it work) and a few simple ingredients. I like to keep it simple but pack in the flavor. Here’s what you’ll need:
- 3 large carrots,
- 1 lemon,
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp Braggs Liquid Aminos
- 1 tsp liquid smoke
- ½ tsp salt
- ½ tsp ground pepper
Carrot Lox: Directions for Maximum Flavor
Alright, now that you’ve got your ingredients ready, let’s get down to business. Grab your bowl and let’s mix up some serious flavor.
Step 1: The Marinade Mix
In a medium-sized bowl, combine the lemon juice, olive oil, maple syrup, Braggs Liquid Aminos, liquid smoke, salt, and pepper. Give it a good stir. This marinade is where all the magic happens. Seriously, that liquid smoke? It’s going to make the carrots taste like they’ve been slow-smoking on a grill for hours.
Step 2: Peel Those Carrots
Now comes the fun part: peeling those carrots into strips. If you’ve got a mandolin (lucky you!), you can whip through this step. But if you’re like me and working with an old veggie peeler that looks like it’s seen better days, just apply a little pressure. You want thin, even strips—think of them like little ribbons of veggie goodness. They don’t need to be transparent, but you want them nice and thin.
Step 3: Let the Carrots Soak
Toss those carrot ribbons into the marinade you just made. Give them a good toss, and make sure they’re well-coated in that smoky, sweet liquid. Now, here’s the key: let those babies marinate. I’m talking about 30 minutes to an hour of pure soaking goodness. Keep giving them a toss every so often so they can soak up all the flavor.
Step 4: Baking Time
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Lay your marinated carrot strips on the sheet, layering them slightly on top of each other. The goal here is to soften them, not dry them out, so don’t space them too far apart. Pop them in the oven and bake for 30 minutes, or until they’re soft but not too dry. The key is to avoid those crispy edges—remember, we’re making lox, not carrot chips.
Step 5: Cool and Serve
Once your carrots are soft, remove them from the oven and let them cool. Now you’re ready to assemble your masterpiece. Get yourself a gluten-free bagel (or whatever bread you fancy) and spread on some cashew cream cheese for that creamy texture. Top with the carrot lox, and finish it off with some fresh dill and capers for that final touch. You’ve just created a delicious, vegan masterpiece.
Why Carrot Lox is the Perfect Vegan Dish
Let’s face it—vegan lox isn’t something you’re going to find in every deli. But that’s why making your own is so much more satisfying. Not only does this dish taste incredible, but it also feels like a fun little project that’s as creative as it is delicious.
If you’ve ever craved the smoky, savory flavor of lox but don’t want to dive into fishy waters (or, you know, if you’re just looking for a plant-based twist), carrot lox is the way to go. It’s surprisingly close in texture and flavor, and it’s totally versatile. Pair it with some vegan cream cheese on a bagel, throw it in a salad, or enjoy it with crackers. The possibilities are endless!
Also Read:
Why This Recipe Works (Even With a Rusty Veggie Peeler)
What I love about carrot lox is that it’s so simple, but it doesn’t feel like it’s lacking anything. You don’t need fancy tools or complicated techniques—just a veggie peeler, a good marinade, and some patience while the carrots soak up that amazing flavor. The beauty of this recipe is that it’s low-maintenance but high-reward. Plus, it’s a great way to impress anyone who’s looking for a tasty vegan twist on a classic favorite.
Final Thoughts
So there you have it: Carrot Lox—a fun, delicious, and easy-to-make dish that brings a touch of smokiness, a hint of sweetness, and a lot of flavor. Whether you’re looking for a vegan alternative to lox, a new way to enjoy carrots, or just a quick kitchen project, this recipe has you covered. And remember, no fancy tools required—just your trusty veggie peeler and a little imagination.
If you’re feeling adventurous in the kitchen, I can’t recommend this enough. It’s a total game-changer for your brunch spread, and it’s bound to make your taste buds do a happy dance. Go ahead—give carrot lox a try, and let me know how it turns out. I promise you won’t be disappointed!
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