Go Back
vegan carrot lox toast

VEGAN CARROT "LOX" TOAST

Vegan carrot lox served on rye toast with vegan cream cheese, dill, capers, red onions, cucumber, and tomato.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Ingredients Method

Ingredients
  

FOR THE CARROT LOX
  • 2 large carrots
  • 1/4 cup water
  • 1 tsp liquid smoke
  • 1/2 tbsp olive oil
  • 1/2 tbsp white vinegar can use rice or apple cider vinegar
  • 1/2 tbsp soy sauce
  • 1/2 tbsp maple can substitute agave
  • 1/4 tbsp salt
  • 1/2 tbsp nori flakes
  • 1/2 lemon, juiced
BREAD AND TOPPINGS
  • 4 Slices of rye bread
  • 1/2 cup Vegan Chive Cream Cheese I used Kite Hill
  • 1/2 cucumber, sliced
  • 1 large tomato sliced or a dozen cherry tomatoes sliced
  • 1/4 red onion sliced thin
  • 4 tsp capers
  • handful of dill

Method
 

PREPARE THE CARROT LOX
  1. Shave carrots lengthwise so they are super thin
    shaved carrots for vegan carrot lox
  2. Combine all remaining ingredients for lox and stir
    vegan seafood marinade for vegan carrot lox
  3. Bring marinade to a boil in a pot and add shaved carrots
  4. Stir and cook over medium heat for 5 minutes
  5. Allow to cool
  6. ***If you are short on time you can serve as is. But the lox becomes more flavorful if you allow to sit over night and can be stored for up to 5 days
  7. If storing over night...transfer mix into a plastic ziplock bag or container and allow to soak in fridge over night
    vegan carrot lox
PREPARE THE TOAST AND TOPPINGS
  1. Toast the rye bread
  2. Wash and slice the veggies
    vegan carrot lox
PUT IT ALL TOGETHER
  1. Lay out four pieces of toast
  2. Season the toast with a sprinkle of lemon juice and a pinch of salt (optional, but adds flavor)
    rye bread
  3. Spread 2 tbsp of cream cheese over the toast
  4. Top with the carrot lox
    rye toast, vegan cream cheese, and carrot lox
  5. Top with veg, capers, and dill
    vegan carrot lox toast
  6. Enjoy!