Indulge in the smoky, savory flavors of this delectable Vegan Lox recipe. Traditionally made with salmon, this vegan version captures the essence of lox using marinated carrots. With a combination of briny and tangy flavors, this plant-based alternative is perfect for those following a vegan or vegetarian lifestyle. Whether you’re looking to enjoy it on a bagel or as a topping for salads and sandwiches, this vegan lox will surely satisfy your cravings for a classic seafood-inspired dish.
- 4 large carrots
- 2 tablespoons liquid smoke
- 2 tablespoons soy sauce or tamari (gluten-free option)
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Optional toppings: Sliced red onion, capers, fresh dill, vegan cream cheese, bagels
- Peel the carrots and use a vegetable peeler to shave thin, long strips of carrot. Alternatively, you can use a mandoline or spiralizer to achieve the desired thinness.
- In a mixing bowl, combine the liquid smoke, soy sauce or tamari, maple syrup or agave nectar, apple cider vinegar, sea salt, and black pepper. Stir well to create the marinade.
- Place the carrot strips in a shallow dish or a sealable bag and pour the marinade over them. Make sure all the carrot strips are well coated. Marinate in the refrigerator for at least 1 hour, or ideally overnight for the best flavor.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper and arrange the marinated carrot strips in a single layer. Reserve any remaining marinade for brushing.
- Bake the carrot strips in the preheated oven for 20-25 minutes, or until they have softened slightly and developed a slightly darker color.
- Remove the carrot strips from the oven and allow them to cool completely. They will firm up further as they cool.
- Once cooled, the vegan lox is ready to be enjoyed. Serve it on a bagel with vegan cream cheese, sliced red onion, capers, and fresh dill, or use it as a topping for salads and sandwiches.
Note: Leftover vegan lox can be stored in an airtight container in the refrigerator for up to 5 days.