Though I’d hardly say I’ve been craving smoke and bagels (cue: four successively prepared and slurped up batches of smoked tomato soup with bagel croutons in a weeks time), a strong, albeit burly propensity has definitively wiggled its way into my appetite, sending Andrew and I on 6am bagel runs, hiking up our (my) almond milk cream cheese bills, and making my Passover plight all the more plight-y. Always ready to take my bagel (matzah..) game to the next level, I was recently introduced to the concept of smoked carrot ‘lox’, these thinly sliced and very slow roasted carrots, simultaneously dried yet plumped with smoky flavor via smoked salt, a touch of sweetness, and steam. Adapting this salmon adaptation even further, my plant based friendly and vegan lox recipe is made with pure maple syrup and aquafaba, that magical water found in an unsalted can of chickpeas, giving the carrots edges an almost leathery, meaty texture. Perfect atop an everything bagel with almond cream cheese, red onion, and capers, smitten would be an understatement.
Smoked Rainbow Carrot ‘Lox’ [makes 6 servings]
inspired by: Sarah Jampel, Smoked Carrot ‘Lox,’ Food52
½ pound (about 6 large) rainbow carrots
1 teaspoon coarsely ground smoked salt
1 teaspoon pure maple syrup
½ teaspoon ground black pepper
½ teaspoon liquid smoke
3 tablespoons aquafaba (water from an unsalted can of chickpeas)
zest of 1 lemon
½ tablespoon olive, red palm, or coconut oil
Preheat oven to 350 degrees F, rack in the middle. Line a baking sheet with parchment paper, set aside.
Using a mandolin or sharp knife, very thinly slice the carrots lengthwise so they’re just a bit thicker than translucent. Place in a large bowl and gently toss with salt, maple, pepper, and liquid smoke until each strand is well covered. Allow to sit for 30 minutes.
Gently squeeze the carrots, pouring any leached liquids out of the bowl. Add aquafaba, lemon zest, and oil and again toss until each strand is well covered.
Starting with a long strand of carrot, lay it flat across the parchment paper lined baking sheet. Continue to lay the carrots one after the other, overlapping them almost completely. Once all the carrots are laid out, tightly cover with foil, then bake for 30 minutes, or until carrots are tender. Keep covered and allow carrots to cool completely before serving. Enjoy!
Nutritional Information [per serving]
28 Calories, 1.2g Fat, 4.3g Carbohydrates, 1g Protein, 2.5g Sugar, .5g Protein