Nori “Smoked” Carrots – Recipe for Plant-Based Vegan Lox!

Recipe by Chef Katie Mae

Makes 3 cups | Ready in 1 hour, not including marinating time
Stores 1 week in fridge unassembled

INGREDIENTS

3 large carrots
1 sheet toasted nori
1¼ cups water
½ cup apple cider vinegar
1 teaspoon stone ground mustard
1 teaspoon liquid smoke OR smoked paprika

ACTION STEPS

  1. Use a mandolin to slice the carrots into thin pieces (small rounds, long flat strips, or any shape in between). Place the carrots in a mixing bowl.
  2. Add the nori, one cup of the water, apple cider vinegar, mustard and liquid smoke to a blender. Blend until the marinade has an even consistency.
  3. Pour the marinade over the carrots and toss well. Let the carrots marinate for 30 minutes up to 2 hours. Toss them occasionally to help carrots be evenly marinated.
  4. Preheat the oven to 375°F, or 350°F with the convection setting. Line a rimmed baking sheet with parchment paper.
  5. Spread the carrots across the baking sheet in a single layer. It’s ok if some of the carrots overlap slightly. Cover with parchment paper and then foil. Bake the carrots for 30 minutes. Then remove the foil and parchment paper and bake for 15 more minutes.

Print Recipe
 

THE STORY

If you’re looking for richer flavor in food, you’re going to love these Nori “Smoked” Carrot Lox!

Instead of stressing about creating delicious meals one at a time, I prefer to make batches of mouth-watering components and store them in the fridge. That way when I want a yummy dinner, I can toss together something pretty quickly and be more than satisfied!

Our Nori “Smoked” Carrots are one such item with stunning flavor!
Just knowing these are in the fridge, get me excited about my next whole food, plant-based meal!

These carrots don’t taste exactly like smoked salmon (aka lox), but I find it to be a suitable replacement and these smoked carrots can be served in similar ways. For example, our recipe for Potato, Avocado &
Carrot Lox is AMAZING!

After making this recipe and I found myself grubbing on the carrots all by themselves, that I knew they deserved a recipe of their own—and here we are!

There are a few steps to making this, but it’s all very easy and well worth it!

For this recipe, you can choose any shape to slice the carrots. Do what’s most comfortable for you, but know that thinner carrots have a greater surface to absorb the marinade, which means they can develop a richer flavor. I like to use the mandolin to get thin, even pieces, but slicing by hand works, too.

It’s the blended marinade that gives them a deep savory (aka umami) flavor as well as a tanginess that will be a much-appreciated contrast when added to other dishes.

You’ll get the best flavor if they have a chance to marinate the carrots for at least 30 minutes, or longer if you have time.

There’s no actual “smoking” needed, but just a small addition of one ingredient: liquid smoke that will transform the dish!

On top of all that… The carrots are roasted, resulting in an explosion of YUM!!! Roasting vegetables brings out natural sweetness making them ridiculously delicious.

They’re so good that I highly recommend making a double batch of this recipe—even if you’re a single. You’ll want to add these smoky carrots to salads, stir-fries, sandwiches, baked potatoes, and the list goes on!

Your kids are sure to love the Nori “Smoked” Carrots, too! I bet this marinade would be delicious over other veggies, too—everything from brussel sprouts to cauliflower.

If you or your family are finding it hard to enjoy the flavor of plain vegetables, this marinade can be an excellent option for brightening them up to the point where you can’t resist adding more veg to your plate!

I can’t wait for you to try our whole food, plant-based Carrot Lox for yourself!

Let us know in the comments what you think! Is it a keeper? Maybe even a fridge staple to have on hand on all the time!?
 

3 Comments

  1. Phadia Adams

    Hey Katie,
    I made one of your recipes using cornmeal and it called for whisking to keep the cornmeal from getting lumpy. You probably already know this but if you divide the required water in half, mix one half of the cold water with the cornmeal, bring the other half to a boil then stir the cornmeal/cold water mixture into the boiling water while stirring, lumps seldom form. It was not in the recipe for a breakfast polenta

  2. Moors Myers

    Doesn’t nori have quite a bit of salt in it?

  3. Tom Gargan

    Katie,
    I am having problems printing the recipe, using the “Print icon” What can I do? Thanks, tom

Leave a Reply

%d bloggers like this: