What’s better than lox and cream cheese on a warm bagel with onion and tomato on a lazy weekend morning? Not much I would say. But since going vegan, there’s been no lox for us. Until now, that is!! This recipe makes the most amazing lox. The taste and the texture are pretty spot on. Even if you eat it alone, it’s really good. But if you have it on a bagel with all the trimmings, you will be amazed at how close it is!! And, if you don’t like peppers, don’t worry. My husband and all 3 of my kids hate peppers so much that they avoid them at all costs, yet they love this lox! Let me know what you think! I’d love to hear!!
- 1 16oz jar roasted red peppers
- 1 2.4oz jar capers with liquid
- juice of 1 lemon
- 2 T olive oil
- 1/4 c olive juice (optional)
- 2 t liquid smoke
- 1 t kelp granules (I use Maine Coast)
- 2 t dulce flakes (I use Maine Coast)
Remove the seeds from the peppers and slice into thinner pieces like lox.
Place all other ingredients in a medium sized bowl and combine well.
Add pepper to the bowl and let marinate overnight.
Lasts in fridge for up to a week.