Remember that moment when you went vegan and thought, “Well, I guess my bagel and lox days are over”? Or maybe you’re just curious if carrots can actually impersonate salmon? (Spoiler alert: they absolutely can, and it’s kind of mind-blowing.) The first time I served these to my decidedly non-vegan father, he was halfway through his bagel before asking, “What kind of salmon is this again?”
Why This Vegan Lox Will Make You Do a Double Take
Let’s get real – plant-based seafood alternatives can be hit or miss, and most store-bought options cost approximately one mortgage payment. Enter: the humble carrot, ready to be transformed into silky, smoky, eerily salmon-like slices that’ll make your bagel dreams come true.
The magic happens in the marinade – liquid smoke gives that subtle smokiness, while nori flakes bring in the ocean essence without any fishiness. The texture is uncannily similar to traditional lox – tender yet substantial, with that perfect bite. Plus, you’ll save about $10 compared to store-bought vegan salmon, which basically makes you a financial genius.
Vegan Carrot Lox
Equipment
- Vegetable peeler
- Steamer basket
- Shallow marinating dish
- Toaster
- Knife
- Cutting board
Ingredients
For the carrot lox
- 2-3 large carrots look for the thickest ones you can find
- 2 tablespoons olive oil
- 1 tablespoon liquid smoke
- 2 tablespoons soy sauce or tamari use tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 sheet nori crumbled (or 1 tablespoon kelp flakes)
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 tablespoon fresh dill chopped
- 1 tablespoon capers plus 1 teaspoon of the brine
For the bagel assembly
- 4 bagels plain, everything, or sesame work best
- 8 tablespoons vegan cream cheese
- ¼ red onion thinly sliced
- 2 tablespoons capers
- Fresh dill sprigs
- Lemon wedges
- Freshly ground black pepper
Instructions
- Prepare your carrots. Peel those orange beauties, then use the peeler to create long, thin strips lengthwise. Keep going until you've turned the entire carrot into ribbons. Think of it as carrot carpaccio.
- Steam them to submission. Place the carrot ribbons in a steamer basket and steam for about 5-7 minutes. You want them tender but not mushy – they should bend easily but not disintegrate when you pick them up. Nobody wants carrot mush on their bagel.
- Mix the marinade. In a shallow dish, whisk together the olive oil, liquid smoke, soy sauce, rice vinegar, maple syrup, crumbled nori (or kelp flakes), smoked paprika, black pepper, dill, and caper brine. It'll smell amazing – that's how you know it's working.
- Marinate those strips. When the carrots are still warm (but not hot), carefully place them in the marinade, ensuring each piece gets coated. Cover and refrigerate for at least 2 hours, but preferably overnight. This is where patience pays off, people.
- Assembly time! Toast your bagels to golden perfection. Spread each half generously with vegan cream cheese. Layer on your carrot lox – don't be stingy, this is your moment to shine.
- Add the finishing touches. Scatter thin red onion slices, sprinkle with capers, add fresh dill sprigs, a crack of black pepper, and a squeeze of lemon. Voilà – vegan brunch excellence achieved!
Notes
- The longer you marinate, the more flavorful your carrot lox will be. If you can plan ahead, make it the day before you want to serve.
- The thicker your carrots, the more “meaty” your lox will be – those massive organic carrots at the farmers’ market are perfect for this.
- Your carrot lox will keep in the marinade for up to 5 days in the refrigerator, making this perfect for meal prep.
- For extra authenticity, cut the carrot strips at an angle to mimic the traditional lox slicing style.
-
This recipe is:
- 100% vegan and plant-based
- Dairy-free
- Can be made gluten-free with GF bagels and tamari
- Free from common allergens like nuts, shellfish, and eggs
- High in vitamin A and antioxidants
Common Mistakes to Avoid
- Over-steaming the carrots. They should be tender but still have structure. If they’re falling apart, you’ve gone too far and they’ll turn to mush in the marinade.
- Not slicing thinly enough. We’re going for delicate, translucent ribbons here, not carrot sticks. Take your time with the peeler to get those perfect thin strips.
- Skimping on the marinade time. Yes, you can technically eat it after a couple of hours, but the flavor transformation that happens overnight is where the real magic lives. Don’t cheat yourself.
Variations & Customizations
- Everything But The Lox: Add 1 teaspoon of everything bagel seasoning to your marinade for a more intense flavor profile that complements everything bagels perfectly.
- Spicy Carrot Lox: Add ¼ teaspoon of cayenne pepper and thinly sliced jalapeños to the finished bagel for a kick that’ll wake up your taste buds.
- Gravlax-Style: Add 1 tablespoon of fresh crushed juniper berries and 1 teaspoon of crushed coriander seeds to the marinade, then top the finished bagel with fresh dill, lemon zest, and a drizzle of aquafaba-based mustard sauce.
FAQs
Can I use baby carrots instead of large carrots?
Technically yes, but I wouldn’t recommend it. Baby carrots are often waterlogged and lack the robust flavor of whole carrots. Plus, their small size makes it difficult to get those beautiful long strips that mimic traditional lox. Stick with large, whole carrots for the best results.
How long does carrot lox last?
When stored in its marinade in an airtight container, your carrot lox will last for up to 5 days in the refrigerator. The flavor actually improves for the first 2-3 days! After that, the texture may begin to degrade slightly, but it’ll still be delicious.
Can I freeze carrot lox?
I wouldn’t recommend freezing carrot lox. The freezing process will break down the cellular structure of the carrots, leaving you with mushy strips when thawed. Trust me, nobody wants sad, soggy carrot lox on their beautiful bagel. This is one dish best enjoyed fresh.
Final Thoughts
Let’s be honest – vegan carrot lox isn’t trying to be an exact replica of salmon, it’s something even better: a cruelty-free, cholesterol-free, mercury-free alternative that manages to capture that smoky, savory essence we all love on our morning bagels. The next time someone says “but I could never give up fish,” just smile mysteriously and invite them over for brunch. Your carrot lox bagel spread isn’t just food – it’s deliciously deceptive activism on a plate.
