Vegan Smoked Salmon Carrot Lox
Yummy vegan version of smoked salmon, but made with carrots! Easy recipe!
Servings: 16 portions
Calories: 10kcal
Equipment
Ingredients
- 250 g whole carrots about 4 medium carrots
- 1 tablespoon salt
for the marinade
- 1 tablespoon soy sauce or tamari or liquid aminos
- 1 tablespoon smoked paprika
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 tablespoon nori seaweed flakes roughly 1 nori sheet crushed up
- 2 tablespoon fresh dill
- 2 tablespoon fresh lemon juice about ½ a lemon
- 2¼ tablespoon boiling water
Instructions
- Using a vegetable peeler or mandoline slicer, cut the carrots into thin strips.
- Boil carrot strips for 10 minutes with the salt. You want them to be just a bit soft.
- Once done, drain the carrots and let them cool down a little. You can run them under cold water to speed up the process.
- Mix all the marinade ingredients together in an airtight container
- Add the carrot strips to the marinade and leave at least 3 hours, or preferably overnight.
- When ready to eat, rinse most of the marinade off the carrot (use a colander).
- Enjoy on a sandwich or to top a canape.
Notes
The smoked carrot lox will last at least 5 days in the fridge in an airtight container
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2863IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg