This vegan carrot lox is the vitamin-rich and fiber-filled ingredient your breakfast bagel bar has been missing.
But the fun doesnt have to stop with brie and salami.
Thats where this genius interpretation of this classic dish comes in.
What is salt-crusting, and why is this cooking method essential for this recipe?
Instead, this coating helps carrots roast until tender without completely turning into mush.
Preheat the oven to 475F and line a medium baking dish with parchment paper.
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Dont worry; you wont be eating all this salt in the final result.
Roast the carrots until easily pierced with a fork but not mushy.
The timing will depend on the size and freshness of your carrots.
Check them, starting around 40 minutesmy very large carrots took 60-90 minutes.
This step can be done in advance.
Remove the carrots from the oven and let cool.
Use your hands to rub off any excess salt.
Place the strips in the marinade and toss to coat.
Transfer to the refrigerator and marinate for 15-30 minutes.
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Serve with bagels, cream cheese, cucumber slices, capers, chives, and/or dill.
If you have extra carrots, cover and refrigerate them in the marinade for up to four days.
Need a little immunity pick-me-up?
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