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Smoky Carrot Lox

This vegan smoky carrot lox delivers all the rich, savory, smoky flavor of traditional lox — made entirely from carrots! Perfect on bagels, brunch boards, or as a gourmet plant-based topping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 3 Large carrots Use thick, firm carrots for best slicing. Avoid small or thin ones.
  • 2 tbsp Soy sauce or tamari Tamari for gluten-free option.
  • 1 tsp Liquid smoke Hickory or mesquite works well; use less for a lighter flavor.
  • 1 tbsp Rice vinegar or lemon juice Provides tang and brightness to balance the smoke.
  • 1 tbsp Olive oil Optional, but adds smooth texture and richness to the final dish.
  • 1 tsp Maple syrup Balances salty and smoky elements with a touch of sweetness.
  • 0.5 tsp Garlic powder Can substitute with 1 clove fresh minced garlic.
  • 1 tsp Crushed nori or seaweed flakes Adds subtle umami and sea-like flavor.
  • 0.25 tsp Smoked paprika Optional; enhances color and smoke depth.

Method
 

  1. Wash and peel the carrots thoroughly. Use a mandoline slicer or a sharp vegetable peeler to create long, wide ribbons from the carrots. Try to keep the thickness even, around 1–2mm thick.
  2. Steam the carrot ribbons over boiling water for 5–7 minutes until they are soft but not falling apart. They should bend easily but still hold shape. Let them cool while you prepare the marinade.
  3. In a small mixing bowl or glass jar, whisk together soy sauce (or tamari), liquid smoke, vinegar or lemon juice, olive oil (if using), maple syrup, garlic powder, nori flakes, and smoked paprika until well blended.
  4. Layer the carrot ribbons in a shallow dish or sealable bag. Pour the marinade evenly over the ribbons and toss or gently press to ensure each strip is coated. Use your hands or tongs to avoid tearing the carrots.
  5. Seal the container and refrigerate for at least 12 hours, preferably 24 hours. Stir or shake the container occasionally to recoat all the carrots during marination. The flavor deepens the longer it sits.
  6. When ready to serve, gently remove carrot ribbons from the marinade using clean tongs. Lay them flat or curl them decoratively on bagels or brunch boards. Garnish with fresh dill, capers, sliced red onion, or lemon slices.

Notes

• This vegan carrot lox keeps well in the fridge for up to 5 days. The flavor improves after 24 hours.
• To enhance the “sea” flavor, increase the amount of crushed nori slightly or add a dash of kelp granules.
• Best served on toasted bagels with vegan cream cheese, but also works great in sandwiches, wraps, or grain bowls.
• For an oil-free version, simply omit the olive oil.
• You can also add a touch of horseradish or Dijon mustard to the marinade for a spicy edge.
• Always slice carrots lengthwise for the best lox-style shape and appearance.