Description
Smoky, savory, and silky, Vegan Carrot Lox is a delicious plant-based alternative to traditional smoked salmon. Perfect for bagels, brunches, or appetizers, this vegan twist uses marinated carrots to capture the essence of lox without any seafood. This dish is not only rich in flavor but also packed with nutrients, making it ideal for vegans and curious foodies alike. Keyword Vegan Carrot Lox, plant-based smoked salmon, carrot lox recipe, vegan lox bagel
Ingredients
Scale
- 4 large carrots, peeled
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon liquid smoke
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon caper brine (optional, for tang)
- 1/2 teaspoon smoked paprika
- Sea salt, to taste
- Fresh dill and capers, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Wrap whole peeled carrots in foil and bake for 45–50 minutes, until tender but not mushy. Let cool.
- Using a vegetable peeler or mandoline, slice the carrots into long, thin strips.
- In a bowl, whisk together olive oil, soy sauce, liquid smoke, rice vinegar, maple syrup, caper brine, smoked paprika, and a pinch of salt.
- Add carrot strips to the marinade and gently toss to coat.
- Transfer to an airtight container and refrigerate for at least 24 hours for best flavor.
- Serve on bagels with vegan cream cheese, topped with dill and capers if desired.
Notes
- The longer the marinating time, the more flavorful the lox becomes
- Store in the fridge for up to 5 days
- Add red onions or cucumbers for a traditional lox experience
Nutrition
- Calories: ~90
- Sugar: ~3g
- Sodium: ~250mg
- Fat: ~4g
- Saturated Fat: ~0.5g
- Unsaturated Fat: ~3.5g
- Trans Fat: 0g
- Carbohydrates: ~12g
- Fiber: ~2g
- Protein: ~1g
- Cholesterol: 0mg
