Vegan Smoked Salmon (Vegan Lox)

For 4 servings
Smoked salmon
2-3 carrots
1 sheet nori
1 teaspoon liquid smoke
2 teaspoons soy suace

Lemon tahini
2 cups cooked chickpeas, rinsed
1 cup water
3 tablespoons tahini
2 tablespoons olive oil
Juice of one lemon
Zest of one lemon
Salt to taste

Garnish
Red onion, sliced
Fresh dill
Capers

Method:
1. Preheat oven to 400 degrees F.
2. Using a potato peeler, skin the carrot into long thin strips. It is up to you
what thickness you make, I generally try to make them as thick as

possible.
3. Line a baking dish with foil, with extra on each side.
4. Add the carrots, liquid smoke, soy sauce and crumble the nori sheet
overtop. Stir so that everything is coated.
5. Cover the carrots with the remaining foil so that it is wrapped. The idea is
to steam it in a parcel. If it is exposed, the carrots may dry out.
6. Place the tray of carrots into a warmed oven, and bake for approximately
20 minutes. You want them to be soft, but not mushy, so check on them
every 5 minutes.

Tahini
1. Combine all ingredients into a food processor and blend until smooth.
2. Taste it and add salt to your liking.

Assemble
1. Serve over bread, bagel, crackers or on its own with fresh dill, red onion
and capers.