Chickpea "tuna," I still love you, but when it comes to non-fish fish, nothing holds a candle to carrot "lox." There's no salmon here, but the carrots—fileted, seasoned with smoked salt and liquid smoke, then steam-roasted in the oven—are remarkably similar in texture, color, and flavor, too.
<br />
<br />If you're looking to make it taste even more like the sea, follow the lead of Stonefruit Espresso (where we were first introduced to this dish) and add sesame oil and crushed nori before roasting. Experiment with adding miso paste or rice wine vinegar, too.
<br />
<br />Serve carrot lox however you'd serve lox-lox—on a bagel with cream cheese, sliced red onion, and capers. (Psst—it's also good on matzo.)
<br />
<br />Slightly adapted from <a href="http://chubbyvegetarian.blogspot.com/2013/12/carrot-lox-with-red-onion-capers-dill.html">The Chubby Vegetarian</a href>.

Share: