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carrot lox

Carrot Lox (Vegan Smoked Salmon)

Roasted carrots in a savory, smoky marinade take on a flavor and texture similar to smoked salmon!
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 40 minutes
Author: Sarah Sullivan

Ingredients

  • 3-4 large carrots unpeeled, thoroughly washed
  • 1 tablespoon olive oil
  • salt

Lox Marinade

  • 1 tablespoon soy sauce or liquid aminos
  • 2 tablespoons olive oil
  • 1 tablespoon liquid smoke
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon nori flakes (optional)

Instructions

  • Preheat oven to 375°F.
  • Lay carrots flat on a large sheet of aluminum foil or parchment. Brush with olive oil and season generously with salt. Enclose carrots in foil and fold over edges to create a sealed pouch. This will steam the carrots as they roast.
  • Roast carrots in pouch for 1 hour, or until carrots are very tender. There should be some caramelization on the bottoms and they should be tender enough to easily pierce with a fork. (1 hour works for me for large carrots. If you can only find small or medium carrots you might only need around 45 minutes.)
  • Let the carrots sit out on the. counter till they're cool enough to handle. Cut them into thin strips. (I like to cut them on a bias to get long pieces.)
  • Combine marinade ingredients in a sealable container. Add in the sliced carrots and toss to evenly coat them.
  • Seal and refrigerate for at least 4 hours, but preferably overnight. Once or twice, I recommend giving the carrots a toss with a fork, or shaking the container, to help make sure they're all marinating evenly.

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