Carrot Lox [Vegan Smoked Salmon]

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5 from 54 votes

Carrot Lox imitates smoked salmon using thinly sliced carrots marinated in a mixture of olive oil, rice vinegar, lemon juice, smoked paprika, salt, and pepper. After a brief baking period at high heat, the carrots become tender and infused with smoky, citrusy flavors. This vegan alternative offers a similar texture and tang, making it suitable for serving on toasted bagels with plant-based cream cheese, onions, capers, and fresh dill, replicating a classic smoked salmon experience.

Prep Time

10 mins

Cook Time

15 mins

Marinate

1 hr

Total Time

1 hr 25 mins

Servings: 4 bagel slices

Calories: 316 kcal

Course: Lunch

Cuisine: American

Ingredients

2 tablespoons olive oil
2 large carrot thick
½ teaspoon salt
1 tablespoon of water
1 tablespoon olive oil
2 teaspoons rice vinegar
1 tablespoon lemon juice
¼ teaspoon smoked paprika
black pepper pinch

For serving:

2 bagels sliced in half and toasted
plant-based cream cheese
1 small onion thinly sliced, or shallot
1 tablespoon capers
1 tablespoon dill fresh

Instructions

Cup of Yum

Line a large baking sheet with parchment paper or a silicone mat and drizzle the olive oil. Set aside.
Using a mandoline or a sharp knife, slice the carrots lengthwise to about ¼ inch thick, or thinner, if possible. With your fingers or a brush, brush the oil all around the baking sheet to evenly coat it. Place the carrots on a single layer on the oiled baking sheet and sprinkle the salt. Set aside to absorb some of the salt while you make the marinade.
In a small bowl, mix the water, olive oil, rice vinegar, lemon juice, smoked paprika, and black pepper.
With a brush or your fingers, evenly and heavily coat all of the carrots with the marinade. Tightly cover the baking sheet with aluminum foil and set aside to marinate while the oven preheats. If you have some marinade left, save it to brush the bagels.
Preheat the oven to 450 degrees F.
Bake for 15 minutes. Carefully lift the aluminum foil and test one carrot. If it’s very soft, it is ready, if not, add another 5 minutes. Continue baking in 5-minute increments until they are soft. Cooking will vary according to the thickness of the carrots.
When they are ready, carefully lift them one by one and place them in a tupperware with a lid. Close the lid while they are still hot and allow them to cool and continue to absorb the marinade flavors for 1 hour.
To serve, lightly brush some of the extra marinade on the bagel slice and then spread some plant-based cream cheese. Top with 3 to 4 carrot slices (depending on the length of the slices) and place them so they fold on top of the bagel. Sprinkle 5 capers, 3 small slices of shallot, and some fresh dill on top.
Serve at room temperature.

Notes

Slicing carrots thinly, ideally with a mandoline or vegetable peeler, achieves a texture similar to regular salmon slices.
Cover the baking sheet tightly with aluminum foil during baking to trap steam and tenderize the carrots.
Allow the carrot lox to marinate for at least one hour after baking; for deeper flavor, let it sit up to 24 hours with some extra marinade.
Save any leftover marinade to brush on bagels for added flavor.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 41g (14%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Sodium 751mg (31%) Potassium 212mg (5%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 6087IU (122%) Vitamin C 5mg (6%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 bagel slices

Amount Per Serving

Calories 316

% Daily Value*

Calories	316kcal	16%
Carbohydrates	41g	14%
Protein	8g	16%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Sodium	751mg	31%
Potassium	212mg	5%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	6087IU	122%
Vitamin C	5mg	6%
Calcium	34mg	3%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.