Ingredients
3medium carrots
½tspkosher salt
1cupwater
¼cuplow sodium soy sauce,or tamari
2tbspcaper,drained
2tbspcaper brine
¼cuprice vinegar
½cupcanola oil
1tspsmoked paprika
1½tspgarlic powder
1sheetnori seaweed,(7½x8¼-inch) torn
cracker,for serving
vegan cream cheese,for serving
Preparation
Preheat the oven to 350 degrees F.
Set the carrots on a baking sheet and season all over with salt, to taste.
Bake the carrots for 40 minutes, until soft and tender. Remove from the oven and let cool.
Meanwhile, in a food processor, combine the water, soy sauce, capers, caper brine, rice vinegar, canola oil, paprika, garlic powder, and remaining salt.
Process until the capers are broken down. Add the nori and pulse to incorporate. Transfer the marinade to a resealable container.
Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt.
Add the carrot ribbons to the marinade, cover, and refrigerate for 24 hours
Remove the carrot lox from the marinade and serve as desired, such as on crackers with vegan cream cheese. Enjoy!
