Vegan Smoked Salmon | Vegan Lox

By January 7, 2020Vegan Recipes

If you, your family or guests are plant-based or allergic to fish, vegan smoked salmon is super easy to make with this vegan lox recipe! Typical vegan smoked salmon recipes can take up to 3 days of preparation, this carrot lox recipe is quicker.

Vegan Smoked SalmonThis vegan lox recipe is so fast and simple. It’s great to make on the weekend to use for Sunday brunch and for food prep for the rest of the week!

Whether you have a barbeque smoker, or just the marinade, have fun with different ways to prepare this delicious recipe.

Related Recipe: Vegan Fish Recipe using Banana Blossoms

Vegan Smoked SalmonVegan Smoked Salmon

VEGAN | SEAFOOD-FREE | GLUTEN-FREE

To make vegan smoked salmon, the best results will come from marinating the carrots for as long as possible, I find that overnight is best, but if you don’t have that much time you will still get delicious results.

Cook the carrots in salted room temperature water until it comes to a boil and an additional 5-10 minutes, or until fork-tender but not mushy. They should still hold their shape. Transfer the carrots to an icebath immediately. This stops them from cooking. After cooling for 2 minutes, lay on a wire rack to dry.

In a container or small bowl, whisk together hot water, nori granules, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder and olive oil. Set aside.

Using a very sharp knife, very carefully, slice the carrots lengthwise, alternating between thin strips and sashimi-style pieces. Lay these in the marinade and place in the fridge. Allow to marinate for as long as you can; typically I leave them overnight. The longer they sit, the more the carrots will take on the taste and texture of smoked salmon.

When ready to serve, allow the lox to come to room temperature and serve how you’d prefer your smoked salmon. Typically, I lay my vegan lox on a toasted bagel, smeared with vegan cream cheese and topped with dill, capers, and thinly sliced red onion.

You can also use carrot lox for sushi, on salads, sandwiches, and pasta!

The full Recipe is down below!

Vegan Smoked SalmonInterested in making more vegan fish style recipes? Check out my recipes on how to make watermelon tuna sashimi, vegan beer-battered fish and chips, and vegan Baja fish tacos

VEGAN SMOKED SALMON INGREDIENTS

VEGAN SMOKED SALMON INSTRUCTIONS

  1. Place carrots in a pot, covered with salted water and bring to a boil. Cook for 5-10 minutes or until fork-tender but not mushy. Carrots should hold their shape.
  2. Transfer to an ice bath for 2 minutes to stop cooking. Place on a wire rack to dry.
  3. Meanwhile, in a container or bowl, whisk together hot water, nori granules, caper brine, vinegar, miso paste, soy sauce, garlic powder and lemon juice. Set aside.
  4. Using a very sharp knife, very carefully, slice the carrots lengthwise. Make some thin strips and some sashimi-style pieces. Lay in the marinade. Let sit in the fridge as long as you can. I find overnight works best. The longer they sit, the more the carrot takes on the flavour and texture of smoked salmon.
  5. When ready to use, remove from the fridge and allow the carrots to come to room temperature and serve in your favourite manner.

Suggested serving:

  • 4 vegan-friendly bagels (gluten-free if necessary)
  • 1 tsp fresh dill
  • 2 tbsp capers
  • 1 red onion, thinly sliced
  • 2 cups vegan cream cheese
  • sea salt and ground black pepper

Vegan Smoked SalmonHey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

LOOKING FOR MORE VEGAN FISH RECIPES?

Vegan Smoked Salmon Recipe

5.0 from 5 reviews
Quick Vegan Smoked Salmon (Vegan Lox)
 
Cook time
Total time
 
Whether you or guests are plant-based or allergic to fish, vegan smoked salmon is super easy to make with this carrot lox recipe!
Author:
Recipe type: Brunch
Cuisine: American
Serves: 8-10 servings
Ingredients
Instructions
  1. Place carrots and 1 tsp of salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or until fork-tender, but not mushy. They should hold their shape.
  2. Transfer carrots to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool for 2 mins, then gently place onto a wire cooling rack to drip dry.
  3. Meanwhile, in a container or small bowl, whisk together, hot water, nori, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder, and olive oil. Set aside.
  4. Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
  5. Place in the fridge and allow to marinate for a few hours, I find that overnight is best! The longer you marinate, the more the carrots will have the texture and consistency of lox.
  6. When you’re ready to use, remove carrot lox from the fridge and allow to come to room temperature.
  7. Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers and red onion.
Nutrition Information
Calories: 62 Fat: 5.6g Carbohydrates: 1.7g Protein: 1g

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13 Comments

  • Mark says:

    We enjoy the taste but not the cruelty behind it, I love the taste of a steak or burger but don’t believe in eating the flesh of a sentient being, simple as,
    Why do non vegans always feel the need to interrogate and question what and why vegans eat what they do and then proceed to criticize??

  • Ellie says:

    I had already started boiling the carrots when I realized that I could not find my nori anywhere! So I decided to just accept that my final product was going to be more of a smoked carrot than a smoked salmon. I misread the instructions, and I thought the 1 teaspoon of salt was for the water when you boil the carrots, so my carrots and the marinade were both under salted, but I realized it before too long and added some more salt to the marinade. I added a few dashes of liquid smoke, as well as a pinch of smoked paprika, and I blended up a tablespoon of capers and slightly reduced the amount of caper juice. I do not have fresh lemons right now (thanks, Corona!), so I subbed ACV for the lemon juice. The marinade tastes delicious, and I will see how the carrots taste tomorrow!

  • mary says:

    This recipe is delicious! I made a couple extra carrots because it was a lot of marinade, and they were perfect! Would make again for sure!

  • nicole says:

    SO GOOD!! Impressed vegans and non vegans alike 😉 I added a tiny bit of liquid smoke as I don’t have a smoker! Trying the bacon next!

  • Gretchen says:

    This is hands down the best vegan lox recipe I’ve tried. Not only is it really easy to make but the taste and texture is right on! This is my first recipe I’ve tried from EdgyVeg but I can’t wait to try more 🙂

  • Beth says:

    Looks interesting! We are trying hard to be WFPB so are eliminating oil. If we leave the oil out of the marinade do you think that will destroy the integrity of the recipe?

    • EdgyVeg says:

      I haven’t tried this recipe without the oil. My prediction is that the final product would be missing the “fatty” component that fish often has, and a no-oil version may feel more pickled than smoked.

  • Patrice says:

    Have you been reading my mind, Candice? Well done! Cannot wait to make this! Thank you!

  • Chico says:

    Why do vegans always try to replicate food they dont wanna eat?? Always trying to make a meat or fish tastalike recipe….

    • Many vegans grew up eating a typical diet of animal products before realizing the harm they were inflicting on their bodies, animals & the planet. We don’t make food we don’t want to eat, we make food that is familiar to us, connected to the comfort of our past, but that is not the animals we don’t want to eat. Hope that helps clarify.

    • C, SF says:

      Because meat tastes good, but requires that animals be killed and/or kept in unacceptable conditions. Why do omnivores always ask this question? It’s not that hard to figure out. We’re not eating vegetable simply because we like vegetables. We’re eating them because it’s the humane choice.

  • Kristi says:

    Can you use kelp powder instead of nori granules?

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