If you don’t eat fish, but also don’t want to miss out on lox at brunch (or if you just want to try something new in the kitchen), this vegan lox is perfect for you!

Quick Info

⏱️ Under 30 minutes • 🍽️ 4 servings • ⭐ 72%

Nutrition

88 cal • 2g protein • 14g carbs • 3g fat

Tags

[Dairy-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [Under 30 Minutes] • [Appetizers] • [Breakfast]

Ingredients

• 3 medium carrots
• ½ teaspoon kosher salt
• 1 cup water
• ¼ cup low-sodium soy sauce or tamari
• 2 tablespoons capers, drained
• 2 tablespoons caper brine
• ¼ cup rice vinegar
• ½ cup canola oil
• 1 teaspoon smoked paprika
• 1 ½ teaspoon garlic powder
• 1 7.5" X 8.25” sheet nori seaweed, torn
• Crackers, for serving
• Vegan cream cheese, for serving

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. Set the carrots on a baking sheet and seas…
3. Bake the carrots for 40 minutes, until sof…

…and 5 more steps

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Recipe by: Merle O'Neal, Karlee Rotoly • From: Goodful