Our Vegan Carrot Lox mimics the smoky, salty flavors of traditional smoked salmon, offering a delightful plant-based alternative. This inventive dish starts with marinating thinly sliced carrots in a blend of liquid smoke, soy sauce, and sea salt, then slowly baking them to perfection. The result is a surprisingly similar texture and taste to real lox, without any fish. Serve this Vegan Carrot Lox atop a bagel with vegan cream cheese, capers, and red onion for a luxurious brunch or snack. The recipe’s origin lies in the creative minds of vegan chefs aiming to replicate beloved flavors in plant-based forms. It’s a low-calorie option that doesn’t skimp on flavor or satisfaction, offering a guilt-free, nourishing experience.
Brunch
Vegan Carrot Lox
Our Vegan Carrot Lox mimics the smoky, salty flavors of traditional smoked salmon, offering a delightful plant-based alternative.
About this recipe
Method
15 min prep · 75 min cook
Preheat oven to 300°F (150°C).
Using a vegetable peeler, slice the carrots into thin ribbons.
In a mixing bowl, combine soy sauce, olive oil, liquid smoke, apple cider vinegar, sea salt, and smoked paprika.
Add the carrot ribbons to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
Spread the marinated carrot slices on a baking sheet lined with parchment paper, avoiding overlap.
Remove from oven and let cool. Serve on a toasted bagel with vegan cream cheese, capers, and finely sliced red onion.
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