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A side on view of a gluten free bagel half, filled with cream cheese, cucumbers and carrot lox. The bagel sits atop a white marble table against a white backdrop

Easy carrot lox recipe

Gluten free, vegan, FODMAP friendly
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Servings 6 people

Ingredients
  

  • 300 g carrots preferably big, long and straight ones (lol)
  • 2 tablespoons (40ml) olive oil
  • 3-4 teaspoons (60-80ml) Tamari or gluten free dark soy to your tastes,
  • 1 tablespoon (20ml) vegan fish sauce to your tastes
  • 2-4 teaspoons (40-80ml) maple syrup to your tastes
  • 1/2 - 1 teaspoon (5-10ml) rice vinegar
  • Liquid smoke to taste (I used about 20 drops or 1/2 teaspoon)

Instructions
 

  • Bring a medium sized (long enough to fit your carrots) saucepan filled with well salted water to a simmer. Add the carrots and cook over a medium heat for 10-15 minutes. A knife should pierce the carrot with a small amount of resistance. The carrots will need to be bendy and flexible like lox, but not puree. You can also steam them over the water in a heatproof strainer topped with a lid if you prefer. Once they're cooked, remove from the water and allow to steam dry.
  • Whisk together the ingredients for the marinade in a medium sized bowl or a fridge container. Taste and adjust as you add the ingredients to get the taste you're after.
  • Use a mandoline or a peeler to slice thin, long strips of carrot. Repeat until you have used all the carrot. Add the carrot pieces to the marinade and mix well to combine. You can serve immediately, but I prefer to allow it to marinate overnight before serving with a bagel. Keeps well in an airtight container in the fridge for a number of days.
Keyword carrot lox, FODMAP friendly, gluten free, vegan, vegan lox
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