Last night I bought some pre-sliced papaya because I wanted to see if I liked it without buying a whole papaya. I don’t think I have ever had it before or if I have I don’t remember. When I got home from the store, I tried a slice, but I didn’t really like it. However, the color, texture, and lack of distinct flavor led me to believe I should try making a vegan lox substitute. So, I began to make a marinade for it and began experimenting. The results were pretty great!
First you marinate the slices for about an hour in a mixture of stuff (see my recipe below) in the fridge, then you bake it at a low temp of 200 degrees F for about 5 minutes, turn up the heat in the oven to 250, bake 10 minutes, flip, and bake for 10 more. Then you will have the perfect faux lox to put on top of bagels and vegan cream cheese. I’m also going to try making it in the dehydrator I think. I’ll post more about that if (when) I do it.
- 4-6 large, thick slices of papaya
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp kelp granules
- 2 tsp liquid smoke
- 1 tsp rice vinegar
- 6-10 tbsp water (depending on how many slices you are attempting to make and what container you are marinating it in)
- Salt, to taste
- In a shallow container with a lid that fits securely and is big enough to fit the papaya and marinade, pour all the ingredients in (except the salt and papaya) and stir or whisk well.
- Place the papaya slices into the marinade. Flip to the other side.
- Close the container, and place in the refrigerator for an hour or longer, flipping halfway.
- Preheat the oven to 200 degrees F.
- Place papaya on a well-oiled baking sheet and sprinkle the tops with salt.
- Bake in the oven for 5 minutes.
- Turn the heat up to 250 and continue to bake for 10 minutes.
- Flip over, sprinkle this side with salt as well, and heat for another 8-10 minutes.
- Allow to cool or eat while warm on top of a bagel with a schmear of cream cheese!
Raw papaya before being used
the papaya in the marinade
The papaya after it’s been cooked