Simple carrot lox recipe by Washington Post recipes

Looking for a flavorful, vegan twist to top your next bagel? This Simple carrot lox recipe by Washinton Post recipes will surprise you with its authentic taste and simplicity. Perfectly marinated in a tangy brine, these thinly sliced carrots offer a delicious alternative to traditional lox without sacrificing that rich, smoky flavor.

Carrot Lox Recipe detailed Card

Vegan carrot lox that’s easy to make, full of flavor, and perfect for topping bagels or using in sandwiches and salads.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 24 hours
• Total Time: 1 day 25 minutes
• Servings: 4
• Calories: 38 kcal

Ingredients

• 2 cups carrot slices
• 1 ½ cups water
• 2 ¼ tablespoons rice wine vinegar
• 3 ½ tablespoons low-sodium soy sauce
• 1 roasted dried nori sheet (crumbled)
• Dill and capers for serving

Instructions

1. Scrub and clean carrots, then slice them thinly lengthwise using a mandoline or sharp knife.
2. In a saucepan, combine carrot slices, water, rice wine vinegar, soy sauce, and crumbled nori sheet.
3. Bring the mixture to a boil, then simmer for 5 minutes.
4. Remove from heat and let it cool to room temperature.
5. Transfer to an airtight container, ensuring the carrots are fully submerged in the liquid. Refrigerate for 24–48 hours.
6. Before serving, let the carrot lox return to room temperature. Serve with dill and capers, preferably on a bagel with vegan cream cheese. Enjoy!

Notes

• Store in an airtight container in the fridge for 1–2 weeks.
• Avoid freezing as it can alter the texture of the carrots.

Why You’ll Love This Recipe

• Perfect for bagels – Adds a deliciously smoky, tangy twist to your breakfast.
• Simple ingredients – No hard-to-find items, just whole foods.
• Vegan seafood substitute – No need for store-bought alternatives when you can make your own.

Key Ingredients and Substitutions

Carrots: Look for large, thick carrots for better slices.

Rice wine vinegar: Ensure it’s unseasoned to avoid added sugar.

Nori sheet: Adds that essential “seafood” flavor. If unavailable, try kelp flakes.

Soy sauce: Tamari can be used as a gluten-free alternative.

How to Make Carrot Lox (Step-by-Step)

1. Slice the carrots: Use a mandoline for thin, uniform slices.
2. Simmer the brine: Combine all ingredients except dill and capers. Bring to a boil, then simmer.
3. Cool and marinate: Let the mixture cool before storing it in the fridge for 24–48 hours.
4. Serve: Enjoy your carrot lox with your favorite toppings.

Expert Tips for Success

• Marinate longer for better flavor: Letting the carrots sit in the brine for up to 48 hours will enhance the texture and taste.
• Use a mandoline: This ensures the perfect thin slices, but if you don’t have one, a vegetable peeler can work in a pinch.
• Add smoky flavor: A dash of liquid smoke in the brine can give it that classic smoked lox taste.

Variations and Customizations

• Smoky flavor: Add 1–2 drops of liquid smoke for a more authentic smoked salmon experience.
• Gluten-free: Swap soy sauce for tamari.
• Spicy twist: Sprinkle some crushed red pepper flakes in the brine for a little heat.

Storage and Reheating Instructions

Storage: Keep the carrot lox in the fridge for up to two weeks in an airtight container.

Reheating: There’s no need to reheat this dish; it’s best enjoyed fresh and cold.

Serving Suggestions

• Pair your carrot lox with a toasted bagel, vegan cream cheese, and a sprinkle of dill and capers.
• It’s also delicious in wraps, salads, or as a topping for vegan sushi rolls.

Frequently Asked Questions (FAQs)

Can I freeze carrot lox?
No, freezing changes the texture, making the carrots mushy.

How long should I marinate the carrots?
For the best flavor, marinate for at least 24 hours, but 48 hours will yield even better results.

This carrot lox recipe is a must-try for anyone looking to enjoy a vegan-friendly seafood substitute. With minimal ingredients and maximum flavor, it’s a simple yet impressive addition to your recipe collection. Try it today and elevate your next brunch or sandwich spread!