VEGAN CARROT "LOX" TOAST
Vegan carrot lox served on rye toast with vegan cream cheese, dill, capers, red onions, cucumber, and tomato.
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
Instructions
PREPARE THE CARROT LOX
- Shave carrots lengthwise so they are super thin
- Combine all remaining ingredients for lox and stir
- Bring marinade to a boil in a pot and add shaved carrots
- Stir and cook over medium heat for 5 minutes
- Allow to cool
- ***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
- If storing over night...transfer mix into a plastic ziplock bag or container and allow to soak in fridge over night
PREPARE THE TOAST AND TOPPINGS
- Toast the rye bread
- Wash and slice the veggies
PUT IT ALL TOGETHER
- Lay out four pieces of toast
- Season the toast with a sprinkle of lemon juice and a pinch of salt (optional, but adds flavor)
- Spread 2 tbsp of cream cheese over the toast
- Top with the carrot lox
- Top with veg, capers, and dill
- Enjoy!