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Vegan Carrot Lox

Vegan Carrot Lox

This vegan carrot lox transforms humble carrots into smoky, tender slices that mimic traditional salmon lox. Paired with vegan cream cheese and classic toppings on a bagel, it creates a plant-based brunch option that satisfies both vegans and non-vegans alike.
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Total Time 20 minutes
Course Breakfast, Brunch, Lunch
Cuisine American
Servings 4

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