Description
Homemade vegan carrot lox. This dish is just as smoky and flavorful as the real thing. Get ready to surprise your friends at your next weekend brunch!
Ingredients
Scale
- 4 large carrots (the bigger, the better)
- 1 tbsp soy sauce or tamari
- 1 tsp kosher salt
- 2 tsp maple syrup
- 1 tsp rice vinegar
- ½ tsp liquid smoke
- 1 bunch fresh dill fronds, chopped
For Serving
- Bagels
- Capers
- Pickled red onion
- Sliced tomatoes
- Vegan cream cheese
Instructions
- Preheat oven to 400°F.
- Use a peeler or mandolin to peel the carrot into thin strips
- Toss the carrots with the soy sauce, salt, maple syrup, rice vinegar, and liquid smoke in an 8x8 inch baking dish.
- Cover the dish with tin foil and roast for 20 minutes.
- Drop the oven temperature to 350°F. Remove the dish from the oven and toss the carrots to coat again in the sauce. Return to the oven for 10 minutes to dry out a bit. When finished, toss the carrots with the dill fronds.
- Serve with vegan cream cheese, capers, pickled red onion, sliced tomatoes on toasted bagels.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 412
- Sugar: 8.4 g
- Sodium: 806.9 mg
- Fat: 32.2 g
- Saturated Fat: 14.6 g
- Trans Fat: 0 g
- Carbohydrates: 27.5 g
- Fiber: 7.5 g
- Protein: 8.2 g
- Cholesterol: 0 mg
