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
- 1
Preheat oven to 300°F (150°C).
- 2
Using a vegetable peeler, slice the carrots into thin ribbons.
- 3
In a mixing bowl, combine soy sauce, olive oil, liquid smoke, apple cider vinegar, sea salt, and smoked paprika.
- 4
Add the carrot ribbons to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
- 5
Spread the marinated carrot slices on a baking sheet lined with parchment paper, avoiding overlap.
- 6
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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