Vegan Carrot Lox brings a smoky, savory twist to your table with just 20 minutes of prep and 40 minutes of cooking. Thinly sliced carrots, marinated in a blend of smoky spices and tangy brine, mimic the rich, silky texture of traditional lox.
Perfectly paired with creamy spreads and crusty bread, it’s a plant-based delight that’s as satisfying as it is beautiful.
The vibrant orange ribbons offer a tender yet slightly firm bite, infused with umami depth and a hint of sweetness.
Whether you’re vegan or simply exploring new flavors, this dish is a showstopper for brunch or appetizers. Its bold, smoky aroma and fresh, zesty finish will leave everyone reaching for seconds.
What You’ll Need?
- 4 large carrots (choose fresh, firm carrots for best results)
- Sea salt, for coating (don’t worry, most will be removed later)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar (apple cider vinegar works as a substitute)
- ½ teaspoon smoked paprika
- Big squeeze of fresh lemon juice (about 1 tablespoon)
- Freshly ground black pepper, to taste
- For serving:
- Bagels
- Vegan cream cheese
- Cucumber slices
- Capers
- Chopped chives and/or dill
How to Make Vegan Carrot Lox?
- Preheat the oven to 475°F (246°C). Line a medium baking dish with parchment paper and coat the bottom with a ¼-inch layer of sea salt.
- Roast the carrots: Place the whole carrots in the dish and sprinkle generously with more sea salt. Roast until the carrots are easily pierced with a fork but not mushy. Start checking at 40 minutes; larger carrots may take 60-90 minutes.
- Make the marinade: In a shallow dish or small bowl, combine olive oil, rice vinegar, smoked paprika, lemon juice, and several grinds of black pepper.
- Cool and peel the carrots: Remove the carrots from the oven and let them cool. Rub off excess salt with your hands. Slice a thin strip off one side of the salty skin, then use a peeler to peel the carrots into ribbons. If the peeler snags, use a sharp knife to slice thinly.
- Marinate: Place the carrot ribbons in the marinade, toss to coat, and refrigerate for 15-30 minutes.
- Serve: Enjoy the carrot lox on bagels with vegan cream cheese, cucumber slices, capers, and fresh herbs like chives or dill. Store any leftovers in the marinade in the fridge for up to 4 days.
Creative Serving Ideas for Vegan Carrot Lox
While bagels and cream cheese are classic, try spreading the carrot lox on avocado toast or pairing it with crackers for a quick snack. For a brunch twist, layer it on a vegan breakfast sandwich with tofu scramble and arugula. You can also add it to a grain bowl with quinoa, roasted veggies, and a tahini drizzle for a hearty meal.
Storage Tips for Maximum Freshness
Store any leftover carrot lox in an airtight container in the refrigerator for up to 4 days. Keep it in the marinade to maintain its flavor and texture. If you’re prepping ahead, roast the carrots and store them unpeeled in the fridge for up to 2 days before marinating.
Time-Saving Hacks for Busy Cooks
To speed up the process, use pre-peeled baby carrots or slice larger carrots into thinner pieces before roasting. This reduces cooking time significantly. You can also make the marinade while the carrots are in the oven to streamline your prep.
Recipe Variations to Mix It Up
Experiment with different spices in the marinade, like garlic powder, cayenne pepper, or a pinch of cumin for a smoky kick. Swap rice vinegar for apple cider vinegar or add a touch of maple syrup for a hint of sweetness. For a nuttier flavor, try using toasted sesame oil instead of olive oil.
Essential Equipment for Perfect Carrot Lox
A sharp vegetable peeler is key for creating thin, delicate ribbons. If you don’t have one, a mandoline slicer works well too. Use a baking dish large enough to hold the carrots in a single layer, and don’t skip the parchment paper—it makes cleanup a breeze!
Vegan Carrot Lox
Ingredients
- 4 large carrots
- Sea salt, for coating
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- ½ teaspoon smoked paprika
- Big squeeze fresh lemon juice
- Freshly ground black pepper
for serving:
- bagels
- vegan cream cheese
- cucumber slices
- capers
- chives and/or dill
Instructions
- Preheat the oven to 475°F and line a medium baking dish with parchment paper. Coat the bottom with about a ¼-inch layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt (see photo). Don’t worry, you won’t be eating all this salt in the final result. Roast the carrots until easily pierced with a fork, but not mushy. The timing will depend on the size and freshness of your carrots. Check them, starting around 40 minutes – my very large carrots took 60-90 minutes. This step can be done in advance.
- Make the marinade: In a shallow dish or small bowl, combine the olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper.
- Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt. Use a knife to slice a thin strip off one side of the salty skin, and then use a peeler to peel the carrot into ribbons. If your peeler get’s snagged on the soft carrot, that’s ok, just slice pieces as thinly as you can with a sharp knife. Place the strips in the marinade and toss to coat. Transfer to the refrigerator and marinate for 15-30 minutes.
- Serve with bagels, cream cheese, cucumber slices, capers, chives and/or dill.
- If you have extra carrots, cover and refrigerate them in the marinade for up to 4 days.