Roasted carrots in a savory, smoky marinade take on a flavor and texture similar to smoked salmon!
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Carrot Lox (Vegan Smoked Salmon)
Roasted carrots in a savory, smoky marinade take on a flavor and texture similar to smoked salmon!
Ingredients
- 3-4 large carrots unpeeled, thoroughly washed
- 1 tablespoon olive oil
- salt
Lox Marinade
- 1 tablespoon soy sauce or liquid aminos
- 2 tablespoons olive oil
- 1 tablespoon liquid smoke
- 1 tablespoon apple cider vinegar
- 1 tablespoon nori flakes (optional)
Instructions
- Preheat oven to 375°F.
- Lay carrots flat on a large sheet of aluminum foil or parchment. Brush with olive oil and season generously with salt. Enclose carrots in foil and fold over edges to create a sealed pouch. This will steam the carrots as they roast.
- Roast carrots in pouch for 1 hour, or until carrots are very tender. There should be some caramelization on the bottoms and they should be tender enough to easily pierce with a fork. (1 hour works for me for large carrots. If you can only find small or medium carrots you might only need around 45 minutes.)
- Let the carrots sit out on the. counter till they're cool enough to handle. Cut them into thin strips. (I like to cut them on a bias to get long pieces.)
- Combine marinade ingredients in a sealable container. Add in the sliced carrots and toss to evenly coat them.
- Seal and refrigerate for at least 4 hours, but preferably overnight. Once or twice, I recommend giving the carrots a toss with a fork, or shaking the container, to help make sure they're all marinating evenly.
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