Smoked Vegan Carrot Lox
How to make smoked vegan carrot lox recipe with vegan cream cheese
Yield: 6 servings
Equipment
- Oven
Materials
- 1-2 large carrots peeled into strips
- 2-3 tbsp rice vinegar
- 2-3 dashes liquid smoke
- dash nori komi furikake
- 1 tbsp caper liquid optional
- 1 tsp capers
- salt and pepper to taste
- pinch dill fresh
- 1/8 red onion sliced
- 1/2 pkg vegan cream cheese
- 6 whole wheat English muffins or bread of your choice
Instructions
- Preheat oven to 350 F.
- In a bowl, toss the peeled carrots with rice vinegar, liquid smoke (2-3 dashes), kelp granules (nori komi furikake), caper liquid, salt and pepper (white pepper works well). As long as it smells fragrant and a faint bit like seafood, you are good to go!
- Wrap your seasoned carrots in tin foil packets.
- Slow roast your smoked vegan carrots by cooking them in your oven for about 3 hours, flipping the tin foil packets every 45 minutes.
- Remove from the oven at the 3 hour mark. Check them and adjust flavor/cook time to your own preference.
- Once you're happy with your smoked vegan carrots mixture, let them cool to room temperature.
- Toast English muffins. Assemble smoked vegan carrot lox by adding vegan cream cheese, fresh dill, smoked vegan carrots lox, red onions, and topping with capers. Serve immediately.
- Store excess smoked vegan carrot lox in an airtight container in the fridge.
Notes
Recipe by Alexandra Thompson of Cashew & Cheese