Carrot Lox

Carrot Lox is a flavorful vegan alternative to traditional smoked salmon. Thinly sliced roasted carrots are marinated in a smoky, savory blend to mimic the taste and texture of lox. Perfect on bagels with vegan cream cheese, it’s a delicious, plant-based twist on a classic brunch favorite.

Ingredients:

3 large carrots, peeled

1 tbsp olive oil

1 tbsp soy sauce or tamari

1 tsp liquid smoke

1 tsp rice vinegar or lemon juice

1/2 tsp maple syrup

Optional: capers, dill, or red onion for serving

Instructions:

Bake the carrots: Preheat oven to 375°F (190°C).

Wrap peeled carrots in foil and roast for 40–45 minutes, until tender but not mushy.

Let cool, then slice thinly with a vegetable peeler or knife.

Marinate: In a bowl or container, whisk together olive oil, soy sauce, liquid smoke, vinegar/lemon juice, and maple syrup.

Add sliced carrots and toss gently to coat.

Cover and refrigerate for at least 4 hours (overnight is best).

Serve: Layer onto a bagel with vegan cream cheese, capers, and onions, or use in wraps and salads.