This delightful carrot lox crostini recipe is a perfect plant-based alternative to traditional lox. The combination of smoky, tender carrots with creamy vegan cream cheese and the crunch of toasted baguette slices creates a harmonious blend of flavors and textures. Ideal for brunch or as an elegant appetizer, this dish is sure to impress your guests.
Some ingredients in this recipe might not be commonly found in every household. Liquid smoke is one such ingredient that adds a smoky flavor to the carrots. You can find it in the condiment aisle of most supermarkets. Vegan cream cheese is another specialty item, typically located in the dairy or plant-based section. Make sure to check these areas when shopping for your ingredients.
Ingredients for Carrot Lox Crostini Recipe
Carrots: Thinly sliced to mimic the texture of traditional lox.
Olive oil: Adds richness and helps the carrots roast to perfection.
Soy sauce: Provides a savory umami flavor to the carrots.
Liquid smoke: Gives the carrots a smoky, lox-like taste.
Maple syrup: Adds a touch of sweetness to balance the flavors.
Baguette: Sliced into rounds and toasted for a crunchy base.
Vegan cream cheese: A creamy, dairy-free spread that complements the carrot lox.
Capers: Adds a briny, tangy element to the crostini.
Dill: Fresh and aromatic, it enhances the overall flavor profile.
Technique Tip for This Recipe
To achieve the perfect texture for your carrot lox, make sure to slice the carrots as thinly as possible. Using a mandoline slicer can help you get uniform slices, which will ensure even cooking. When tossing the carrots in the marinade, take your time to ensure each slice is well-coated. This will enhance the flavor and give you that smoky, savory taste reminiscent of traditional lox. Additionally, don't overcrowd the baking sheet; spreading the carrots in a single layer allows them to bake evenly and become slightly crispy.
Suggested Side Dishes
Alternative Ingredients
carrots - Substitute with smoked paprika zucchini: Thinly sliced zucchini marinated with smoked paprika can mimic the texture and smoky flavor of carrot lox.
olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and can be used for its mild flavor and high smoke point.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.
liquid smoke - Substitute with smoked paprika: Smoked paprika can impart a smoky flavor without the need for liquid smoke.
maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency to maple syrup.
baguette - Substitute with gluten-free baguette: For those avoiding gluten, a gluten-free baguette offers a similar texture and taste.
vegan cream cheese - Substitute with cashew cream: Cashew cream can be used as a dairy-free alternative with a creamy texture.
capers - Substitute with green olives: Chopped green olives can provide a similar briny flavor to capers.
dill - Substitute with parsley: Fresh parsley can be used for a different but still fresh and vibrant flavor.
Other Alternative Recipes Similar to This Dish
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the carrot lox on a baking sheet lined with parchment paper.
- Warm the carrot lox for about 10 minutes until heated through.
- Meanwhile, toast the baguette slices in the oven for about 5 minutes until they regain their crispiness.
- Reassemble the crostini with vegan cream cheese, carrot lox, capers, and fresh dill.
Microwave Method:
- Place the carrot lox on a microwave-safe plate.
- Cover with a damp paper towel to retain moisture.
- Microwave on medium power for 1-2 minutes, checking halfway through.
- Toast the baguette slices separately in a toaster.
- Reassemble the crostini with vegan cream cheese, carrot lox, capers, and fresh dill.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add the carrot lox and sauté for 2-3 minutes until warmed through.
- Toast the baguette slices in a separate skillet or toaster.
- Reassemble the crostini with vegan cream cheese, carrot lox, capers, and fresh dill.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the carrot lox in the air fryer basket in a single layer.
- Heat for 3-5 minutes until warmed through.
- Toast the baguette slices in the air fryer for 2-3 minutes until crispy.
- Reassemble the crostini with vegan cream cheese, carrot lox, capers, and fresh dill.
Best Tools for This Recipe
Oven: Used to bake the carrot slices until they are tender and slightly crispy.
Baking sheet: Lined with parchment paper to bake the carrot slices evenly and prevent sticking.
Parchment paper: Placed on the baking sheet to ensure easy cleanup and prevent the carrots from sticking.
Mixing bowl: Used to combine olive oil, soy sauce, liquid smoke, and maple syrup with the carrot slices.
Tongs: Handy for flipping the carrot slices halfway through baking.
Toaster: Used to toast the baguette slices until they are golden brown.
Knife: Essential for slicing the carrots thinly and chopping the fresh dill.
Cutting board: Provides a safe surface for slicing the carrots and chopping the dill.
Spatula: Useful for spreading the vegan cream cheese on the toasted baguette slices.
Measuring spoons: Ensures accurate measurement of olive oil, soy sauce, liquid smoke, and maple syrup.
Serving platter: Perfect for arranging and serving the finished carrot lox crostini.
How to Save Time on This Recipe
Prepare the carrots ahead: Peel and slice the carrots the night before and store them in an airtight container in the fridge.
Use pre-sliced baguette: Purchase pre-sliced baguette rounds to save time on slicing.
Make the marinade in bulk: Mix a larger batch of the marinade and store it in the fridge for future use.
Toast in batches: Toast multiple baguette slices at once in the oven to save time.
Assemble just before serving: Have all ingredients ready and assemble the crostini just before serving to keep them fresh.
Carrot Lox Crostini Recipe
Ingredients
Main Ingredients
- 4 large carrots peeled and sliced thinly
- 2 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 1 teaspoon maple syrup
- 1 baguette French baguette sliced into rounds
- 1 cup vegan cream cheese
- 1 tablespoon capers drained
- 1 handful fresh dill chopped
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine olive oil, soy sauce, liquid smoke, and maple syrup. Add the sliced carrots and toss to coat.
- Spread the carrots in a single layer on the prepared baking sheet. Bake for 30 minutes, flipping halfway through, until tender and slightly crispy.
- While the carrots are baking, toast the baguette slices in the oven or a toaster until golden brown.
- Spread a generous amount of vegan cream cheese on each toasted baguette slice.
- Top with the baked carrot lox, capers, and fresh dill. Serve immediately.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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