Based on the Blueberry Vegan recipe
3 thick, not too long carrots
1 tbs olive oil
2 tsp liquid smoke
1/2 tsp salt
1/2 tsp rice vinegar
1.Place the carrots in the steamer, do not peel them. Steam for about 25 - 40 minutes (depending on the diameter of your carrots) until soft. Let cool.
2.Peel the carrots with a knife and cut them into thin slices. I do that with a knife and peel thin slices off around the carrots. When the carrots get too thin to cut around, cut the rest in thin slices, too. This way you have a great mix of big and small slices.
3.Combine oil, liquid smoke, salt and vinegar and mix with the carrots in an airtight container. Refrigerate for 3 days. Give it a jiggle once in a while.
Dress the carrot lox on toast, baguette or bagels and garnish with fresh dill.
The thinner you cut the carrots, the more real will your lox experience be.