Recipe Card of Vegan Carrot Lox: Tasty Plant-Based Bagel Topping
Seeking a creative and delicious plant-based topping for your bagel? This Vegan Carrot Lox recipe offers an amazingly authentic taste and is a breeze to make.
Ingredients list
- 2 cups sliced carrots thinly sliced
- 1.5 cups water
- 2.25 tablespoons rice vinegar
- 3.5 tablespoons soy sauce low sodium
- 1 nori sheet roasted and crumbled
- Dill & capers for serving
Step-by-Step Instructions
- Thoroughly wash and scrub the carrots. Pat dry, then use a mandoline or a sharp knife to slice them thinly, lengthwise.
- In a pot, combine carrot slices, water, rice vinegar, soy sauce, and crumbled nori. Mix well.
- Bring to a boil and let simmer for 5 minutes. Remove from heat, allowing it to cool to room temperature.
- Transfer everything to a jar or covered container, ensuring carrots are submerged in the liquid.
- Cover and refrigerate for at least 24 hours, for best results, up to 48 hours for enhanced texture.
- Remove from fridge, allow to warm slightly to room temperature. Serve with bagels, dill, capers, and vegan cream cheese. Enjoy!
Recipe Video
Notes
Enhance this dish by pairing it with a toasted bagel, a smattering of vegan cream cheese, and a sprinkle of dill and capers.
A versatile option that tastes great in wraps, salads, or as a delicious addition to vegan sushi rolls.
A versatile option that tastes great in wraps, salads, or as a delicious addition to vegan sushi rolls.