Simple Carrot Lox Recipe
This easy, plant-based alternative to smoked salmon uses marinated and roasted carrots for a surprisingly similar flavor and texture. Thinly sliced carrots are soaked in a smoky, savory marinade (soy sauce, liquid smoke, and maple syrup), then baked until tender. The result is a silky, umami-rich topping perfect for bagels, sushi, or salads—no fish required! Inspired by The Washington Post, this recipe is vegan, gluten-free adaptable, and ready in under an hour (plus marinating time). A game-changer for brunch or appetizers!
Ingredients
- 4 large carrots, peeled
- 2 tbsp olive oil
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp liquid smoke (hickory or applewood)
- 1 tbsp maple syrup or agave
- 1 tsp smoked paprika
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp sea salt
Instructions
Prep the Carrots
- Slice the carrots lengthwise into thin strips (about ¼-inch thick) using a peeler or mandoline. For a more "lox-like" appearance, leave some pieces thicker.
Make the Marinade
- In a bowl, whisk together olive oil, liquid smoke, soy sauce, maple syrup, smoked paprika, vinegar, onion powder, garlic powder, black pepper, and salt.
Marinate the Carrots
- Make sure the carrot slices are completely covered by tossing them in the marinade. Allow them to sit for a minimum of half an hour, or for a more intense flavor, up to 24 hours.
Roast or Bake
- Preheat the oven to 375°F (190°C).
- Spread the carrots on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway, until tender but not mushy.
Serve
- Let cool slightly, then slice into thin strips. Serve on bagels with vegan cream cheese, capers, red onion, and fresh dill.