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–+ servings
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 4 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Marinating Time: 4 hours
Servings: 4
Author: Sarah Sullivan

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Ingredients

  • 2 very large carrots or about 4 smaller carrots
  • 2 tablespoons vegetable oil I like extra-virgin olive oil or peanut oil
  • 1/2 teaspoon sea salt

Lox Marinade

  • 2 teaspoons soy sauce or liquid aminos
  • 2 teaspoons liquid smoke
  • 2 teaspoons white wine vinegar can sub apple cider or rice vinegar
  • 1 tablespoon nori flakes (optional)

Recommended Garnishes

  • fresh lemon juice
  • fresh dill
  • minced shallots, red onion, or chives

Instructions

  • Preheat oven to 350°F.
  • Peel carrots. Carefully cut them into thin slices on a steep diagonal. Aim for between 1/8" and 1/4" thickness. Larger carrots will work best for this recipe so you can keep the pieces large but thin.
  • Place sliced carrots in a baking dish (I use a ceramic 8x8" pan). Drizzle with olive oil and sea salt and toss to coat.
  • Cover the baking dish tightly with aluminum foil — or use a lid, or place a cookie sheet on top of the dish. The goal is to trap the steam to keep the carrots moist.
  • Place the carrots in the preheated oven and bake for 20 minutes. At this point, give the carrots a good stir, then seal again with the foil/lid before placing them back in the oven.
  • Bake for another 20-25 minutes, or until carrots are fully tender. There may bit a little bit of caramelization around the edges of the pan but the carrots shouldn't be too browned.
  • Remove the carrots from the oven. Add the soy sauce, vinegar, and liquid smoke and thoroughly toss to coat. Give the carrots a taste and add more salt, smoke, or vinegar to preference.
  • Transfer the carrots to a sealed container and place in the fridge. Allow to chill for 4+ hours, or preferably overnight, to allow the flavors to marry.
  • When ready to serve, give the carrots another quick stir to make sure they're evenly coated with the marinade. I love to heap the lox onto a bagel with vegan cream cheese (my favorite is the one from Kite Hill). A squeeze of fresh lemon juice and a sprinkle of fresh chopped dill and minced shallots is my perfect combination. Enjoy!
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