Vegan Recipes

Vegan Lox Recipe

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.

Servings: 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Preheat your oven to 350°F (175°C).
  5. Line a baking sheet with parchment paper and arrange the marinated carrot strips in a single layer. Reserve any remaining marinade for brushing.
  6. Bake the carrot strips in the preheated oven for 20-25 minutes, or until they have softened slightly and developed a slightly darker color.
  7. Remove the carrot strips from the oven and allow them to cool completely. They will firm up further as they cool.
  8. 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.

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