A simple but delicious plant-based take on the classic lox. It has all of the flavour with none of the fishiness of real salmon. Besides, it’s practically just carrots!
Course Breakfast
Cuisine Fusion, Israeli, Vegan
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6People
Ingredients
Lox:
4MediumOrganic Carrots
2tbspTamari
1tbspRice Vinegar
1tspMiso Paste
2tspLiquid Smoke
1tspDulse Flakes
1tbspExtra Virgin Olive Oil
1tbspOrganic Flax Oil
Serve With:
Bagel
Tofutti Cream Cheese
Red Onion
Dill
Capers
Salt & Pepper to Taste
Instructions
Preheat your oven to 400F.
Slice your carrots into thin ribbons using a vegetable peeler or a mandolin.
Combine the rest of the lox ingredients in a bowl, leaving out the flax oil.
Toss the carrots with the remaining lox ingredients, transfer to a parchment lined baking sheet and cover with tinfoil.
Bake for 20-30 minutes covered or until carrots have softened but not mushy.
Allow to cool completely and toss with flax oil.
Assemble your “cream cheese” and lox bagels as desired and enjoy!
Notes
*Nutritional serving for Lox onlyEach Serving Contains:66 calories; 2g protein; 5 g total fat (0 g trans fat); 5g total carbohydrates (2 g of sugar); 433 mg sodium