The absolute perfect way to enjoy your Sunday brunch? Bagels and lox, of course. This carrot lox will actually blow your mind, and you will not miss out on anything, I promise. Chris and I have served this to many MANY nonvegans, and vegans as well, and it was a hit all around. The inspiration for attempting this dish in my kitchen was my friend Ted (@wokwikside). Ted had invited Chris, Yvonne and I over for brunch last September (wow, a year ago, how crazy!), and while there, Ted served us a plethora of homemade recipes, including vegan lox.Ted is a serious wizard in the kitchen, and the first bite of his carrot lox actually BLEW MY MIND. I had no idea such a thing could be done, and I just HAD TO share it with the rest of my (non-vegan) family. I came across the marvelously talented Olives For Dinner‘s recipe, as well as Mary’s Test Kitchen who did an awesome job of bringing this recipe to life and creating a video view of how this process works. You can check out the video below:
And of course you are going to have to pair this lox with some cream cheese and a bagel! I highly recommend the Chive Kite Hill Cream Cheese, it is our absolute favorite in this house, and you can never go wrong with it.
Vegan cream cheese (Kite Hill Chive is our favorite!)
Thinly sliced red onion
Preheat oven to 375F.
In a glass baking dish, cover the bottom with a layer of coarse sea salt. Rinse the carrots and place them wet into the salt, making sure they do not touch the glass. Pour about a cup or so of salt over the carrots, or enough to fully cover.
Place into the oven for 1 hour and 30 minutes.
In the meantime, make the marinade with the remaining ingredients. Set aside.
Remove from oven, and cool. Tap the salt with the back of a spoon to break it up, then remove the carrots. Peel off the skin, removing as much as you can!
With a mandolin or sharp knife, slice into long thin strips.
Place the carrots into a large ziplock bag, then pour the marinade over them. Seal, remove air, then around a few times to ensure they are all in the liquid.
Place the carrots in the refrigerator for at least two days to marinate.
Serve at room temperature. We enjoy ours on a bagel with capers, chive vegan cream cheese, red onions and fresh dill.
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