If you’re ready to go bold with breakfast, you have to try Potato, Avocado & Carrot Lox! I have no doubt you’ll be just as hooked as I am!
This sure isn’t your ordinary oatmeal. After my first bite, I immediately thought “OH MY GOD. I could eat this every day for the rest of my life.”
If you’re not from New York, perhaps you’re not familiar with bagels and lox. However, this combo has long been a Sunday morning breakfast staple in many northern cities, and its popularity has been gradually spreading across the country.
So what is lox??
It’s like thinly sliced smoked salmon that has been salt-cured or brined. Traditionally, lox is served on a bagel with a “schmear” of cream cheese, along with tomato, sliced red onion, and capers.
Recently, there’s been a lot of hype in select vegan restaurants around vegan lox made from carrots!
You may be wondering, “How can you make something that tastes like smoked salmon from carrots?” Well, it turns out that thinly sliced and slow-roasted carrots actually have a soft and velvety texture similar to lox. Plus, we can create a similar flavor with a few key ingredients.
Most Carrot Lox recipes use A LOT of salt to mimic the saltiness that occurs when you brine salmon.
However, I like to keep the salt shaker out of my cooking, so I did a work-around that I think you’ll be very pleased with! You can make an amazing “briney” flavor with whole plant foods.
Since bagels are made from flour and incredibly dense, there had to be a replacement here, too. Toast wasn’t an option for the same reason. A simple potato waffle is an incredible alternative.
In place of cream cheese, or even vegan cream cheese, which is full of oils, I opted for avocado, aka the butter of the plant-based world.
If I had to describe the Potato, Avocado & Carrot Lox in one word, I’d say….
O R G A S M I C !!!
Hands-down. It’s that good.
Try it out yourself and let us know what you think? Is it orgasmic for you??
Potato, Avocado & Carrot Lox
Recipe by Katie Mae
Makes 2–4 servings | Ready in 55 minutes | Stores 4 days in fridge unassembled
3 large (thick) carrots
1¼ cup water
¼ cup apple cider vinegar
2 Medjool dates, pitted
½ sheet toasted nori
1 teaspoon stone ground mustard
1 teaspoon liquid smoke (optional)
4 cooked large Yukon gold potatoes
1–2 avocados, pitted and mashed
1 sandwich tomato, sliced (use heirloom for the best flavor)
Several thin slices of red onion
kelp flakes for garnish
- Use a mandolin to slice the carrots lengthwise into thin ribbons.
- Add one cup of the water, apple cider vinegar, dates, nori, mustard and liquid smoke to a blender. Blend until the marinade has a smooth consistency.
- Pour a small amount of the marinade into a shallow baking dish. Add a layer of the sliced carrots and sprinkle with kelp flakes. Add a little more of the marinade (use the last ¼ cup of water to get all the seasoning on the walls of the blender. Continue layering until all of the carrots and marinade are used. Let the carrots marinade for 30 minutes.
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Spread the carrots across the baking sheet in a single layer. It’s ok if some of the carrots overlap slightly. Cover with foil. Bake the carrots for 30 minutes. Then remove the foil and bake for 15 more minutes.
- About 5 minutes before the carrots are done, add the pre-cooked potatoes to the waffle iron. Toast the potatoes for 5 to 10 minutes, depending on how toasty you like them.
- When the potato waffles are done, transfer them to a plate. Spread ¼ to ½ of the avocado over each potato and then add a couple pieces of red onion.
- For each potato waffle, carefully wrap a 3 to 5 of the carrot lox around a tomato slice and place it over the onion. Sprinkle with kelp flakes and enjoy!