Carrot Lox (Vegan Smoked Salmon)

Carrot lox on top of a bagel with cream cheese, capers, and onion.

Carrot Lox (Vegan Smoked Salmon)

No fish need to be disturbed for this vegan carrot lox! It's perfect atop bagels with vegan schmear (that's cream-cheese for the goyim out there). Garnish with tomato, thinly sliced onion, cucumbers, and capers, and you've got a bagel your bubbe would approve of. Mazel tov! Vegan smoked salmon, here we come.

Course Breakfast

Cuisine Jewish

Keyword carrot lox, vegan carrot lox, vegan lox, vegan smoked salmon

Prep Time 5

Cook Time 1 30

Total Time 1 1 35

Servings

Calories 38kcal

Author Chef Lauren Mahlke of Planted Table Meals

Ingredients

1 pound carrots thinly sliced
¼ cup soy sauce or tamari
1 tablespoon liquid smoke
¼ cup maple syrup
2 tablespoons dill fresh or dried
2 tablespoons nori flakes
¼ cup lemon juice and zest of lemon

Instructions

In a shallow pan or ziplock bag marinate raw carrot slices for 1-3 days.
Preheat oven to 300*
In a roasting pan with at least 2 inch sides, place carrots and marinade in pan and roast for 90 minutes until carrots are smooth and cooked through.
Remove from liquid and serve. Reserve liquid for another marinade (it's great for tofu or tempeh).

Video

Notes

This recipe is best made ahead allowing the carrots to cool. The carrots like to marinate for at least a day.

Nutrition