Smoky Avocado Roll – a smoky veggie “lox” so astonishingly similar to the real thing – in flavor and texture – when paired with classic flavors you remember.
You know how so many say “I could be vegan except for cheese?”
That was never my statement – mine would have been “vegan except for smoked salmon” and “vegan except for bagels and lox.”
That smoky flavor paired with briny capers and a cream cheese bagel? What I always ordered from hotel room service. What was often my brunch choice, along with my mimosa.
Well, that is still my brunch choice.
At a sushi counter, I’d look for and order the salmon.
This was before going vegan, of course. If I am honest I do still give the lox a wistful look on the menu, wishing for a plant based version of that flavor.
My wishes have been answered, my friends.
I wish I could take credit for this genius, but it is the genius of my friend Erin. She also loved the lox prior to becoming vegan, and has been experimenting with slow salt roasting techniques recently. When she first posted photos of this veggie fascination, I could not wait to try it myself.
The flavors are smoky, the texture is spot on velvety soft. When you enjoy this “lox” with flavors like the sushi I have paired it with (avocado, tamari, pickled ginger and wasabi), the flavor is incredibly similar. This is a simple avocado roll, with more avocado and “lox” on top.
I also paired the “lox” with a cream cheese bagel and capers – again, the flavors are good enough for me! I no longer have to check into a hotel for one of my favorite breakfasts – I just have to have a good amount of salt and the good sense to plan ahead a couple days.
Phenomenal. This is a game changer, guys.
To see the technique for this awesomeness, please visit Erin here: Carrot Lox.