Carrot Lox (WFPB, vegan)

 

Carrot Lox (WFPB, vegan)

One of my favorite foods, prior to my plant nutrition training, was smoked salmon.  Learning about AGE's and how harmful smoked meat is was a sad moment all those many years ago.  Fortunately, my spouse and his carrot lox recipe came to the rescue.  I am forever grateful! He makes up a batch 2-3 times per month for our family of 5.  It's a breakfast favorite and goes into wraps too.

Pickled Red Onion
3-4 red onions (4 cups packed)
1 tsp salt

1 Tbsp maple syrup

Apple cider vinegar to fill jar

Carrot Lox

4 cups packed of carrot slices

3 Tbsp liquid smoke

3 Tbsp rice vinegar

1 tsp salt

Instructions

Halve the red onions, put into food processor with slice blade at 1 mm.  Place ingredients into mason jar, let sit in fridge 24 hours before using.  

Using a food processor place blade at 2 mm, lay carrots sideways to create nice long rectangles (cutting carrots to make them fit into the food processor chute sideways).  Place in steaming basket of Instant Pot with shallow layer of water at the bottom.  Steam for 3 minutes with a quick release.  Fresh carrots from a garden will take longer until the desired salmon-like soft texture is achieved.  Place softened carrots into a mason jar with ingredients and gently rotate jar to distribute mixture over all carrots.  Place in fridge for at least 12 hours.  Keeps for a week.  

Our favorite way to eat this is on Ezekiel English Muffins (toasted), with avocado, layered with capers, microgreens or sprouts, carrot lox and topped with the pickled red onion.  It's so delicious!  

Ratings: 2 out of 2 love it!  This one is hard to rate with the family since the kids either have never had smoked salmon or don't remember it.  The adults love this recipe, 1 teen and a tween prefer to sub out the lox for chickpea smash, and our other teen hasn't tried it.  She just wants her much beloved steel cut oatmeal every morning.  Enjoy!