If you, your family or guests are plant-based or allergic to fish, a 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, but not this carrot lox recipe! It’s much quicker.
This vegan lox recipe is so fast and simple. It’s great to make on the weekend to use for Sunday brunch or as a food prep for the rest of the week!
Whether you have a barbeque smoker or just whip up my marinade, you can have fun with different ways to prepare this delicious plant-based recipe.
Related Recipe: Vegan Fish Recipe using Banana Blossoms
Vegan Smoked Salmon
Vegan Smoked SalmonVEGAN | 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!
Interested 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
- carrots
- sea salt
- hot water
- nori granules
- caper brine
- rice vinegar
- white miso paste
- soy sauce or tamari
- lemon juice
- garlic powder
- olive oil
VEGAN SMOKED SALMON INSTRUCTIONS
- 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.
- Transfer to an ice bath for 2 minutes to stop cooking. Place on a wire rack to dry.
- 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.
- 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.
- 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
How long does vegan smoked salmon or vegan lox last for?
This vegan “smoked salmon” is pickled since it’s marinating in the brine vinegar mixture and could last up to 10 days in the fridge, but you’ll probably eat it all before the end of the week.
Vegan Smoked Salmon Recipe
- 3 large carrots, cut in half, not peeled
- 1 tsp sea salt
- ¾ cup hot water
- 1 tsp nori granules (I blended a nori sheet in a spice grinder or blender until fine)
- 3 tbsp caper brine
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 3 tbsp soy sauce or tamari
- 1 tsp lemon juice
- 1 tsp garlic powder
- ¼ cup olive oil
- 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.
- 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.
- 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.
- Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
- 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.
- When you’re ready to use, remove carrot lox from the fridge and allow to come to room temperature.
- Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers and red onion.
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Hey, 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!
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Joyce says:
What started as peeling carrots for a salad turned into me remembering I had been wanting to try this recipe for awhile, so no salad, it’s all about the lox!
*I didn’t have nori, miso or lemon juice so I subbed kombu dashi (kelp granules), doenjang (korean miso), and distilled vinegar + frozen lemon zest. For some smoke, I added smoked paprika and liquid smoke. I kept the rest of the recipe as is.
I switched up a few steps as I didn’t have faith I could slice the carrots thinly once cooked. I first peeled the carrots & rubbed with salt. Then, steamed the salted carrots for 7 minutes and tossed into an ice bath. The carrots were pretty soft, but I made sure to leave a tiny bit of firmness so they could soften some more in the hot marinade. Once the carrots were cooled, I tossed them into the marinade and let the mixture cool before I lost all patience and had to taste this thing. The flavors didn’t have a chance to absorb into the carrots yet but already they tasted great! I have never had lox prior to giving up animal protein 30 years ago, so I can’t speak to how this compares conventional salmon lox but these delivered on the brine I was anticipating. I enjoyed this recipe on some toasted sourdough with Miyoko’s chives cream cheese whipped with some creamer to make it softer, capers and thinly sliced cucumbers & red onion. This was bangin’! Thanks so much this recipe!!