Quick Vegan Smoked Salmon (Vegan Carrot 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!
Recipe type: Brunch
Cuisine: American
Serves: 8-10 servings
  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
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/01/07/vegan-smoked-salmon/