Vegetarian Lox

Total Time Prep: 20 min. + chilling Cook: 20 min.
Yield 16 servings
Contest Winner
Test Kitchen Approved
You can’t have brunch without bagels and lox! This version is made with carrots instead of salmon, so it still has that bright orange color. —Kristyne Mcdougle Walter, Lorain, Ohio

Ingredients

  • 4 large carrots
  • 2 tablespoons sugar
  • 1 tablespoon smoked paprika
  • 1-1/4 teaspoons salt
  • 1 teaspoon garlic powder
  • 2-1/2 teaspoons furikake
  • 4 cups water
  • 1/2 teaspoon liquid smoke
  • Bagels, cream cheese, red onion, capers and dill

Directions

  1. Peel and thinly slice carrots lengthwise into 1/4-in wide strips, then cut into 2-3-in. pieces.
  2. In a large saucepan, combine water, sugar, paprika, furikake, salt and garlic powder. Bring to a boil, add carrots. Reduce heat, simmer until carrots are tender, 20-25 minutes. Drain, reserving 2 cups cooking liquid.
  3. Add carrots and reserved cooking liquid to a container or resealable bag, add liquid smoke. Cover and refrigerate four hours or overnight.
  4. Strain before using; serve on bagels with cream cheese, red onion, capers and dill.

Nutrition Facts

1/4 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.

You can’t have brunch without bagels and lox! This version is made with carrots instead of salmon, so it still has that bright orange color. —Kristyne Mcdougle Walter, Lorain, Ohio
Recipe Creator
Community Cook

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