carrot lox

This homemade vegan carrot lox with healthy omega 3 fats is easy to make and just as flavorful as real smoked salmon! It makes a great vegan fish alternative that will definitely surprise your family and friends at your next weekend breakfast or brunch!

Vegan Carrot Lox

carrots (300 g)

tsp liquid smoke

tsp tamari or soy sauce

tbsp rice vinegar (* see notes)

neutral oil (e.g. canola or sunflower oil)

¼ tsp sea salt (or

maple syrup (optional)

nori

*Note: Watch the recipe video and step-by-step photos in the blog post above!

Use a vegetable peeler or mandoline to slice the carrots lengthwise into thin ribbons.

Place carrot ribbons in a steaming basket or heatproof sieve in a large pot with a bit of water. Place lid on top and steam for about 5 minutes until carrots are soft but not mushy. Adjust time as needed.

Gently remove carrots from basket and place in a bowl. Allow to cool slightly but not completely. (They should be still warm when tossed with the marinade.)

Stir together the ingredients for the marinade. Then add to the warm carrot ribbons and gently toss to coat.

Transfer to an airtight container or ziplock bag along with the nori sheet and seal tightly.

Refrigerate overnight to allow the carrots to absorb the flavors.

Serve as desired, such as on toasted homemade bagels with vegan cream cheese or cashew ricotta fresh dill, and a squeeze of lemon juice.

This vegan carrot lox is just as smoky and delicious as the real thing! I recommend using large, thick carrots for this recipe, as they&#x27;re easier to peel into ribbons than smaller carrots.

carrots

Sea salt (for coating)

olive oil

rice vinegar

½ teaspoon smoked paprika

lemon juice

black pepper

bagels

vegan cream cheese

cucumber

capers

chives and/or dill

Preheat the oven to 475°F and line a medium baking dish with parchment paper. Coat the bottom with about a ¼-inch layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt (see photo). Don’t worry, you won’t be eating all this salt in the final result. Roast the carrots until easily pierced with a fork, but not mushy. The timing will depend on the size and freshness of your carrots. Check them, starting around 40 minutes - my very large carrots took 60-90 minutes. This step can be done in advance.

Make the marinade: In a shallow dish or small bowl, combine the olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper.

Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt. Use a knife to slice a thin strip off one side of the salty skin, and then use a peeler to peel the carrot into ribbons. If your peeler get&#x27;s snagged on the soft carrot, that&#x27;s ok, just slice pieces as thinly as you can with a sharp knife. Place the strips in the marinade and toss to coat. Transfer to the refrigerator and marinate for 15-30 minutes.

Serve with bagels, cream cheese, cucumber slices, capers, chives and/or dill.

If you have extra carrots, cover and refrigerate them in the marinade for up to 4 days.

Top 2 carrot lox recipes from across the web

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Vegan Carrot Lox

Vegan Carrot Lox

Top 2 carrot lox recipes from across the web

The most viewed carrot lox recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Carrot Lox

Vegan Carrot Lox

The most viewed carrot lox recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine