This is a new recipe that works really well in an Instant Pot. Cook the carrots under pressure for 8 minutes and let sit for another 16 minutes without releasing the steam and removing the lid. This tastes best after a night in the refrigerator.
Ingredients:
4 or 5 large carrots, rinsed and sliced into 1/8" strips, the length of each carrot (not cut across the carrot in round slices, but long ribbons)
1/2" of water in the Instant Pot, or slightly less
2 teaspoons olive oil, or other oil such as canola
2 Nori sheets or other dried seaweed, about a handful
1 sheet of dried kelp, 4" square or so (this really makes a difference to how "seafood" the carrots taste)
generous sprinkling of dulce flakes if you have them
1 to 2 teaspoons soy sauce
1 teaspoon lemon juice
2 - 3 teaspoons liquid smoke
1/2 teaspoon of agave nectar
pinch of smoked salt
Start by putting water in the pot, then layer everything else, sprinkling the liquids over layers of sliced carrots. Pressure cook for 8 minutes and then let sit. Test carrots for softness with a fork, if not extremely tender, then process for additional 4 minutes or so. Let cool slightly then transfer to a glass container and chill overnight. Keeps for 3 or 4 days. Fabulous on bagels with vegan cream cheese and greens, tomato slice, capers and onion if that's your thing.
Vegan Lox, or Smoked Salmon with the fish
I like to look for dried seaweed at my local Asian market and pick up as many different kinds as I can find to use in this recipe and also in my recipe for Vegan Tuna Salad.
I have made this recipe using all different colors of carrots and I have to admit that only the orange ones look appetizing to me after cooking.