I’ve seen this vegan carrot lox online for a while, so when I started experimenting in April with my food blog I’ve been giving this recipe a try. And let me tell you, after a few improvements and add-ons to the recipe, it tastes delicious! Of course, carrots will never ever taste like salmon but all the ingredients and the way the carrots it will remind you of smoked salmon. It’s pretty easy to make and at first sight people won’t see the difference to a smoked salmon lox bagel.
I’ve quick pickled thin slices of carrots with a mixture of vinegar, olive oil, salt, ginger, lemon and liquid smoke. This liquid smoke is definitely the secret ingredient and will do the trick. You only use small amounts of it to get the smokey taste. Liquid smoke is a concentrate made from the actual smoke of hickory wood. I’ve been using Stubb’s Hickory Liquid Smoke and it’s perfect for this recipe! Top your classic cream cheese bagel with this vegan lox, capers and dill and Bon Appetit!
I've quick pickled thin slices of carrots with a mixture of vinegar, olive oil, salt, ginger, lemon and liquid smoke and topped a classic cream cheese bagel with this vegan lox, capers and dill! Bon Appetit!
Wash and peel your carrots and slice the carrots with your peeler.
Bring the white wine vinegar and 100 ml water in a medium pot to a boil and add the grated ginger, liquid smoke, fresh ground pepper, juice of a lime and rice syrup. Add the carrot slices and let it simmer for 8 minutes.
Pour everything gently in a Weck jar, top with olive oil and close while it's still hot. Let it marinate for at least 8 hours, or overnight.
Top a classic cream cheese bagel with this vegan lox, capers and dill! Bon Appetit!