Simple Carrot Lox Recipe
This simple carrot lox recipe offers a delicious and easy plant-based alternative to traditional smoked salmon. Tender ribbons of carrots are transformed with a smoky marinade and roasted to perfection, creating a savory and satisfying dish that's perfect for bagels, toast, salads, and more. Ready in just 30 minutes, it's a flavorful and budget-friendly way to enjoy the classic lox experience, completely vegan!
Equipment
- 1 Large Bowl For marinating the carrots
- 1 Vegetable Peeler Or mandoline slicer for thin carrot ribbons
- 1 Baking Sheet For roasting the carrots
- 1 Parchment Paper Optional, for easy cleanup
Ingredients
- 1 pound carrots large, peeled
- 2 tablespoons olive oil
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons liquid smoke
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- pinch sea salt or to taste
- to garnish fresh dill chopped, optional
- to serve bagels optional
- to serve cream cheese or vegan cream cheese, optional
- to serve capers optional
- to serve red onion optional
Instructions
- Preheat your oven to 400°F (200°C). Peel the carrots and then, using a vegetable peeler, carefully peel long ribbons from each carrot, rotating as you go, until you reach the core. Discard or save the cores for another use like soup or stock.
- In a large bowl, whisk together the olive oil, soy sauce, liquid smoke, apple cider vinegar, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, and sea salt.
- Add the carrot ribbons to the bowl with the marinade. Gently toss to ensure all the carrot ribbons are evenly coated. Let them marinate for at least 10 minutes, or up to 30 minutes for a more intense flavor.
- Line a baking sheet with parchment paper (optional for easier cleanup). Spread the marinated carrot ribbons in a single layer on the baking sheet. Do not overcrowd the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.
- Roast in the preheated oven for 10-15 minutes, or until the carrots are tender and slightly caramelized at the edges. Keep a close eye on them to prevent burning, as oven temperatures can vary.
- Remove the baking sheet from the oven and let the carrot lox cool slightly. Garnish with fresh dill, if desired. Serve immediately or chill for later.
Notes
For extra tender carrot lox, soak the carrot ribbons in hot water for 5-10 minutes before marinating. This softens them slightly and helps them absorb the marinade even better.
Don't skimp on the liquid smoke! It's the key to that authentic lox flavor. Experiment with different types of liquid smoke (hickory, mesquite, applewood) to find your favorite smoky profile.
For a touch of heat, add a pinch of red pepper flakes or a dash of hot sauce to the marinade.
Store leftover carrot lox in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making it even better the next day!
For a beautiful presentation, arrange the carrot lox ribbons artfully on a platter. Garnish with fresh dill sprigs, capers, lemon wedges, and thinly sliced red onion for a truly impressive spread.