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You are here: Home / Breakfast and Brunch / Vegan Lox

August 20, 2019

Vegan Lox

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Carrot lox on a bagel, shot from the side

Carrot lox … it makes a great breakfast, brunch or a late-night bite!

Closeup of carrot lox, shot top-down with capers

This recipe has been posted here before, so be sure to check out the original post.

Vegan lox, styled on dark tile with capers and cashew cream cheese

Other recipes that use the vegan lox

  • Japanese-Style Breakfast Bowl
  • Vegan Sushi
  • Ravioli
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Carrot Lox

Vegan Lox


★★★★★

5 from 11 reviews

  • Author: erin wysocarski
  • Total Time: 1 hours 45 minutes
  • Yield: 1 1/2 cups
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Description

Vegan lox … serve with cashew cream cheese on toasted bagels with capers, mandolined red onion and fresh dill!


Ingredients

  • 2 cups coarse sea salt, plus more if needed
  • 3 large  or 5 medium-sized carrots (do not peel them)
  • 1 TB olive oil*
  • 2 teaspoons liquid smoke
  • 1/2 teaspoon coconut vinegar (or sub with apple cider vinegar)

 


Instructions

  1. Preheat oven to 375.
  2. To slow roast the carrots, place one cup of coarse sea salt into a glass pyrex that offers just enough room to accommodate the length and width of the carrots so you can keep them whole. Rinse the unpeeled carrots and place them wet into the salt, making sure that the carrots are nestled in the salt and do not make contact with the bottom of the pyrex. Pour about another whole cup of salt evenly over the tops, adding a bit more as needed to ensure they are fully covered in salt.
  3. Place into the oven to roast, uncovered, for an hour and a half.
  4. Once done, tip the pyrex over onto a baking sheet and allow the carrots to cool just enough that you can handle them. Crack away and brush off any salt, then peel away the skin. It’s fine if there is still some skin left on the carrot. Then, using a mandolin or sharp knife, finely chop the carrots into jagged, thin strips. Place into a clean glass container.
  5. To marinate the carrots, whisk together the olive oil, liquid smoke and coconut vinegar. (If you have a little more or little less than 1 1/2 cups carrot, just add a little more or less of the liquid components as needed.)
  6. Drizzle over the warm carrots and toss well to coat. At this point, the flavor will not taste very “lox like”—they will need to be placed in the refrigerator for at least two days to allow the flavor to deepen and mellow, and for the carrots to get really soft and silky.
  7. *If the carrots start to look dry during marinating time, add an additional tablespoon of olive oil and give it a good stir. (You want the carrots to look soft and slightly shiny throughout the marinating time.)
  8. When ready to serve, remove from the refrigerator and allow the carrots to come to room temperature, then serve with toasted bagels, capers, vegan cream cheese, red onion and fresh sprigs of dill as desired.

Notes

Make your own cultured cashew cheese!

  • Prep Time: 15 minutes
  • Cook Time: 90 minutes

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

three carrot lox bagels, with red onion, capers and vegan cream cheese

Filed Under: Breakfast and Brunch, Savory, Vegan Seafood Tagged With: breakfast, brunch, carrots, veganized classics

Reader Interactions

Comments

  1. Christine says

    August 21, 2019 at 10:03 pm

    Hi Erin, I want to try this as soon as possible – looks absolutely heavenly and delicious. I cannot get coconut vinegar, what would be a good substitute?
    Thanks
    Christine

    Reply
    • erinwyso says

      August 22, 2019 at 6:52 am

      Christine, apple cider vinegar can be subbed here — I just updated the recipe to include. I hope you enjoy!

      Reply
  2. School Night Vegan says

    August 30, 2019 at 2:28 pm

    Nearly scrolled right past this recipe because it looks SO much like real salmon! You’ve nailed this mate! Do you reckon it would work for sashimi too? Maybe with some tweaks to the seasoning?

    ★★★★★

    Reply
    • erinwyso says

      August 31, 2019 at 7:46 am

      Thank you! Yes, this lox also works well in sushi/sashimi … pairs great with avocado and/or vegan furikake.

      Reply
  3. Marieta says

    November 26, 2019 at 6:52 am

    Hi Erin, what a great recipe! Have you tried to bake without the salt? How important is it?

    ★★★★★

    Reply
    • erinwyso says

      November 26, 2019 at 8:51 am

      Marieta, without the salt, this would just create mushy baked carrots. Think of the salt here as a sort of cooking vessel — it creates an awesome texture without infusing any salt into the carrots (which is why it’s important to not peel them). If you try the recipe, I hope you enjoy!

      Reply
  4. Mary says

    December 8, 2019 at 6:15 pm

    Hi Erin,

    I was wondering if it is possible to reuse the salt for future recipes? Or do you usually just throw the salt away after?

    Thanks,
    Mary

    Reply
    • erinwyso says

      December 9, 2019 at 6:57 am

      Hi Mary, yes I have broken up the salt and reused it for other batches of lox. Other readers have used it as a smokey salt/seasoning in other dishes.

      Reply
  5. Anna says

    December 28, 2019 at 4:36 pm

    Delicious! To be honest, I used to be skeptical about vegan food. But some vegan blogs, including yours, help me to see that there are so many amazing recipes, and this pleasantly surprise me. My sister-in-law doesn’t eat animal food, so I always rack my brains about what to cook when she comes.
    This vegan lox looks rather natural. I hope, its taste is close to that of a real salmon.
    Thank you for sharing this recipe and for your work in general, Erin! Added to bookmarks, of course.

    ★★★★★

    Reply
    • erinwyso says

      December 29, 2019 at 8:16 am

      Anna, thanks so much for your very kind comment … I’m so happy you’ve stopped by, and hope you enjoy the recipes!

      Reply
  6. Lilly says

    January 20, 2020 at 6:26 am

    Thanks for the recipe. I have tried a few, but this is by far the best. I added a hand full dill to and served with vegan blinis – perfect combination.

    ★★★★★

    Reply
    • erinwyso says

      January 22, 2020 at 7:00 am

      So happy you enjoyed, Lilly … love the idea of serving the lox with blinis!

      Reply
  7. regina says

    February 10, 2020 at 12:08 am

    I LOVE this vegan lox! I make it all the time, and the hardest part is waiting the 2 days for the carrots to soak up all that flavor. I’ll admit, I’ve eaten it before the time was up, haha. It’s still good, but giving it more time to soak is definitely better. I usually save the salt and reuse it 1 to 2 more times. Thanks for crafting such an amazing recipe!

    ★★★★★

    Reply
  8. Lindsay says

    March 1, 2020 at 11:13 pm

    I love this recipe! I’ve made it a couple times and love pairing it with TJ’s everything bagels, homemade cultured cashew cream cheese and all the fixings!

    I use the cheapy Wright’s mesquite liquid smoke, but am curious to try another brand. I’ve found that I’m good with 1tsp or else it tastes artificial.

    This time, I’ve added sea-seasonings kelp granules in the hopes it will impart a nice fishy flavor.

    ★★★★★

    Reply
  9. Lacey N says

    September 12, 2020 at 11:22 pm

    I am not vegan, but trying to eat more plant powered. I love this recipe and have made it twice now. In my opinion it is even better than the salmon version because it is less fishy. Really really delicious!

    ★★★★★

    Reply
  10. Katrin Baetz says

    January 15, 2021 at 1:25 pm

    My husband made this for my birthday and it was incredible! Great texture and flavor. If you used to love lox (like I did before eating entirely plant based), you will LOVE this! We had it on fresh baguette with vegan cream cheese and capers; so good! Thank you for posting these incredible recipes.

    ★★★★★

    Reply
  11. Enid Hart Boasberg says

    January 21, 2021 at 10:48 am

    I absolutely love this recipe! I make a spread out of it using homemade vegan cream cheese, capers and chopped red onion. Put it on a toasted bagel or really dark bread and it’s to die for! I made it for the vegan potlucks I used to go to before the pandemic. Now I just eat it by myself. Sigh. Thanks so much for all of your creative recipes. I first discovered you on a visit to my son in Finland.

    ★★★★★

    Reply
    • erinwyso says

      January 22, 2021 at 6:28 am

      Enid, I’m so happy you liked the lox! Thanks for sharing with friends in the Beforetimes and sad that we’re all eating stuff alone now. : ( Finland is one of my dream places to visit … for now, I’ll just be looking at beautiful photos of it.

      Reply
  12. Trina says

    February 13, 2021 at 10:42 am

    I couldn’t stop eating this lox, I put it on everything. Delicious! Will be making this again.

    ★★★★★

    Reply
    • erinwyso says

      February 13, 2021 at 10:18 pm

      Trina,

      I love to hear that, I love putting it on everything too! Thanks for your kind feedback.

      Reply
  13. Devin Orrell says

    January 1, 2022 at 3:39 pm

    Absolutely love this recipe! This definitely takes that longing of actual smoked salmon away! I use this recipe in homemade sushi, breakfast burritos with tofu scramble, this is a must make recipe! It even fooled my dad, who thinks being plant-based is gross!! Now he asks that I make this for him about once a month! I probably make this way too much but it is sooo good!!

    ★★★★★

    Reply
    • erinwyso says

      January 12, 2022 at 8:41 am

      Devin, I’m so happy that you are able to use the lox in so many different ways! Thanks for your kind feedback.

      Reply

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Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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