Check out our recipe for vegan Carrot "Lox"!

Acknowledged by wild salmon across North America with a Two Fins Up rating, our Carrot Lox is made with organic carrots and our own secret (until now) marinade. Layer it on a bagel and top it off with capers, red onion, fresh dill and Cashew Sour Cream.

Ingredients:

3 lb (1.3 kg) large carrots

2 tbsp (30 g) smoked sea salt

2 tbsp (18 g) brown sugar

1. tsp (4 g) cracked black pepper

3 tbsp (45 ml) egg replacer mixed

with 9 tbsp (133 ml) warm water

Zest of 2 lemons

3 tbsp (45 ml) olive oil

Instructions:

Peel the carrots and thinly slice them lengthwise to approximately ¹/8-inch (3-mm)-thick. A mandoline works best for this step.

Mix together the salt, sugar and pepper in a small bowl. Place a single layer of the carrots in a large bowl and generously dust with the seasoning mix. Place a second layer of the carrots over the first and generously dust with the seasoning mix. Repeat until all of the carrots are dusted with the seasoning mix. Let the carrots marinate for 1 hour.

Preheat the oven to 350°F (177°C).

Whisk together the egg replacer, lemon zest and oil in a bowl. Let the mixture rest for 10 minutes.

With your hands, remove the carrot slices from the bowl and transfer them to a clean bowl. Empty the water that has accumulated in the base of the bowl through a sieve. Add the spices collected in the sieve back into the bowl of carrots.

Whisk the egg replacer mixture a couple of times and add it to the bowl of carrots. Gently mix the carrots and egg replacer mixture together so that all of the carrot slices are coated.

Lay one carrot slice on a parchment paper lined baking sheet. Lay a second carrot slice overlapping the previous slice by three-quarters. Lay a third slice overlapping the second slice by three-quarters, and a fourth, and a fifth, and a sixth . . . until all of the carrots are laid out.

Tightly cover the baking sheet with aluminum foil and place it in the oven for 45 minutes. Remove the baking sheet from the oven and let the carrots cool completely. Do not remove the tinfoil until the carrots have cooled, about 30 minutes. (No peeking either.)

Once cooled, remove the aluminum foil and make a beeline for a fresh bagel!

Pre-Order of our cookbook is open now here!

Learn the wide variety of techniques to achieve meat-like texture and taste at home, all with fresh and minimally processed ingredients. Recipes include soups, appetizers and sides, salads, entrees, sauces and sweets that you'd find at the deli counter. 75 mouth-watering recipes in total.

Photo: @vincenzopistritto