Vegan Carrot Lox: Tasty Plant-Based Bagel Topping

Looking for a healthy, plant-based alternative to traditional smoked salmon? Vegan carrot lox is here to save the day! Imagine topping off your bagels with something that gives you the same smoky, slightly salty flavor of lox, but it’s made entirely of carrots. It’s a fun, creative recipe that feels gourmet but is surprisingly simple to make at home. Whether you’re new to vegan cooking or a seasoned expert, this recipe hits all the right notes. Trust me, that first bite will have you hooked!

Table of content

• About The Recipe
• Why You’ll Love This Recipe
• Key Ingredients and Substitutions
• How to Make the Recipe(Step-by-Step)
• Expert Tips for Success
• Variations and Customizations
• Nutritional Information
• Storage and Reheating Instructions
• Recipe Card
  • Recipe Preparation
  • Ingredients List
  • Step-by-Step Instructions
  • Recipe Video
  • Cooking notes
  • Nutritional Information
• Frequently Asked Questions (FAQs)
• Comments & Reviews
• Social Sharing Options

About The Vegan Carrot Lox: Tasty Plant-Based Bagel Topping Recipe

Okay, let’s be real for a second. Carrots may not scream ‘fancy bagel topping,’ but hear me out. This recipe for vegan carrot lox is about to blow your mind—and taste buds. It’s inspired by the classic smoked salmon lox we all know and love, but without any fish. Instead, we use tender carrots with just the right balance of smoky and savory goodness, thanks to a clever mix of ingredients like liquid smoke, soy sauce, and lemon juice. A lot of folks in the plant-based food world have sworn by carrot lox for years, and there’s a good reason for that. Not only does it taste amazing, but it’s also a great way to elevate something as simple as a bagel with cream cheese. Plus, it’s ridiculously easy to make, even if you’re not much of a cook. If you’re hosting brunch or just want to spice up your usual morning routine, this vegan carrot lox recipe is pure gold. Honestly, the hardest part will be sharing it—because you’ll want the whole batch for yourself!

Why You’ll Love This Recipe

• Easy plant-based alternative to traditional lox.
• Rich, smoky flavor that resembles smoked salmon.
• Perfect for breakfast, brunch, or snack time.
• Kid and adult-friendly!
• Budget-friendly with simple, pantry items.
• Customizable with your favorite seasonings.
• A fun way to introduce more veggies to your meal.
• Satisfies cravings for salty, umami-packed dishes.

Key Ingredients and Substitutions

• Carrots: The star of the dish. Choose fresh, large carrots for the best texture and flavor.
• Liquid Smoke: Adds that signature smokiness. If you can’t find it, smoked paprika can work in a pinch.
• Soy Sauce or Tamari: Gives the carrots that salty, umami kick. Coconut aminos can be a great gluten-free alternative.
• Lemon Juice: Brightens up the dish. Freshly squeezed is the way to go!
• Olive Oil: Keeps the texture rich and silky. Feel free to use avocado oil instead.
• Caper Brine: Optional, but this adds a hint of tanginess that mimics fishy flavors. Pickle brine is another option.

How to Make the Recipe (Step-by-Step)

• Step 1: Slice 3 large carrots into thin ribbons using a vegetable peeler or mandoline. Aim for even thickness.
• Step 2: Bring a pot of water to boil, then blanch the carrot ribbons for 1-2 minutes until tender yet firm. Drain and cool.
• Step 3: In a bowl, whisk together 2 tbsp of soy sauce, 1 tsp liquid smoke, 1 tbsp olive oil, 1 tbsp lemon juice, and optional caper brine for added flavor.
• Step 4: Layer the carrots in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 12 hours, or overnight, for the best flavor.
• Step 5: Remove from the fridge, drain off excess marinade, and your vegan carrot lox is ready to serve!
• Step 6: Pair the lox with your favorite bagels, vegan cream cheese, fresh dill, and veggies for an ultimate breakfast experience.

Expert Tips for Success

Always use fresh carrots for the best flavor and texture.
Let the carrots marinate overnight. The extra time makes all the difference!
Don’t skip the liquid smoke—it’s the key to that authentic smoky taste.
Store leftovers in an airtight container to keep them fresh and flavorful.
If you’re serving to guests, consider doubling the batch—it disappears fast!

Variations and Customizations

Want a spicier version? Mix in some chili flakes or hot sauce to the marinade. For a sweeter twist, you can add a drizzle of maple syrup to balance the smoky flavors. And if you’re feeling adventurous, toss in some dill or onion powder to give it a herby kick. The flexibility of this recipe allows you to tweak it based on your taste preferences or what’s already in your pantry!

Nutritional Information

This vegan carrot lox is as healthy as it is delicious. Low in calories and fat, it’s a great addition to a balanced diet. Each serving provides a good dose of beta-carotene from the carrots, which is fantastic for your skin and eyes. The olive oil adds a bit of healthy fat, and the soy sauce brings a touch of protein. Plus, it’s allergen-friendly—dairy-free, nut-free, and gluten-free (use tamari or coconut aminos for full gluten-free compliance).

Storage and Reheating Instructions

If you have leftovers (unlikely!), store them in an airtight container in the fridge for up to 4-5 days. This dish is served cold, so there’s no need to reheat it—just take it straight out of the fridge and enjoy. If you want to refresh the flavors, you can give it a quick toss in some fresh marinade right before serving.

All Your Questions About This Recipe