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A vegan salmon (lox) recipe using carrot instead of fish!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Calories 65.5
Author carleigh
- 1 Carrot
- 2 tbsp Soy Sauce
- 2 tbsp Caper Brine
- 1 tsp Maple Syrup
Preheat the oven to 400F and line a baking sheet with parchment paper.
Using a potato slicer, ribbon your carrot into wide strips.
Create a quick marinade with caper brine, soy sauce and maple syrup. Soak the ribbons in the brine for five minutes.
Transfer the carrot ribbons to the baking sheet, and bake for approximately 25 minutes.
Allow to cool and serve on a bagel with vegan cream cheese, flakey salt and more capers as desired.
Calories: 65.5kcal | Carbohydrates: 12.6g | Protein: 4.3g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 2053.7mg | Potassium: 287.3mg | Fiber: 2g | Sugar: 7.7g | Vitamin A: 10190.7IU | Vitamin C: 3.6mg | Calcium: 35mg | Iron: 1.1mg