How To Make Carrot Lox (Vegan Smoked Salmon!)

5 from 3 ratings

How To Make Carrot Lox (Vegan Smoked Salmon!)

Step aside salmon; this quick and easy recipe will teach you how to make carrot lox, aka vegan smoked salmon. Easy to make and packed with flavor, it's even better than the classic bagel and cream cheese lox!

Prep Time15

Cook Time30

Total Time45

Course: Appetizers, Breakfasts, Main Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: carrot lox, vegan lox, vegan salmon, vegetarian lox

Diet: Vegetarian

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

2 to 3 large carrots
¼ cup rice vinegar 60 mL
¼ cup water plus more as needed, 60 mL
2 Tbsp soy sauce use tamari for gluten-free, 30 mL
1 Tbsp fresh dill finely chopped
2 Tbsp crumbled nori I used a few pieces of snacking seaweed
1 Tbsp capers finely chopped
½ tsp liquid smoke
To serve: bagels, cream cheese, sliced red onion, capers

Instructions

Shave: Using either a vegetable peeler or a mandolin slicer (set to the thinnest setting), thinly slice carrots lengthwise into long strips.
Boiling Water: Heat about 4 extra cups of water to a boil (either in a kettle or on the stove). Set aside.
Broth: Add rice vinegar, ¼ cup water, soy sauce, dill, nori, capers, and liquid smoke to a small saucepan. Bring to a simmer, then add shaved carrots. If carrots are not fully submerged, add just enough of the boiling water to cover the carrots.
Boil: Cook carrots in boiling broth for 3 minutes. Turn off the heat and let carrots sit in the broth for an additional 20 minutes.
Serve: Strain carrots from the broth, then serve on a cream cheese bagel with a sprinkle of capers!

Video

Notes

Storage: If you have leftovers of this lox, lucky you! These brined carrots will last 10 days in the fridge in a sealed container.

Nutrition