Go Back
–+ 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
Print Pin
Prep Time: 10 minutes
Cook Time: 45 minutes
Marinating Time: 4 hours
Servings: 4
Author: Sarah Sullivan

Video

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!

The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.