Carrot Lox
Give your next bagel an upgrade with this carrot lox recipe! It tastes surprisingly authentic and it’s super easy to make.
Remember when carrot hot dogs were all over vegan social media? Carrot lox proves that carrots aren’t just for stuffing into buns and topping with ketchup and mustard when it comes to using them as a meat swap. This carrot lox is incredibly delicious!
Made by marinating thinly sliced carrots in a mixture of vinegar and seaweed (for that fishy flavour!), this carrot lox reminds me a little bit of the watermelon tuna I like to add to my vegan poke bowls. And like that vegan tuna, making carrot lox is a cinch!
Why You’ll Love This Carrot Lox Recipe
- Your bagel has never tasted better. If your bagel feels like it’s missing a little something since you’ve gone vegan, all you need is some vegan cream cheese and this carrot lox recipe to take your breakfast game to the next level.
- So easy to make. It’s really just a matter of thinly slicing the carrots, bringing them to a boil in the brine, and letting them pickle. That’s it!
- A natural seafood sub. If you like to avoid store-bought substitutes with long lists of ingredients, you’ll appreciate this simple carrot lox recipe, which uses whole food ingredients to replicate the flavour of salmon.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Carrot slices – I recommend using fairly large carrots so you can get nice, thick slices.
- Water
- Rice wine vinegar – Make sure you use plain rice wine vinegar, not seasoned; the seasoned kind has added sugar.
- Soy sauce – Swap in tamari sauce for a gluten-free carrot lox recipe.
- Dried nori sheet – For seafood flavour.
- Dill and capers – To complete the authentic lox experience!
How to Make Carrot Lox
- Prepare. Wash, scrub, and dry the carrots, then slice them lengthwise.
- Simmer. Combine all of the ingredients except the dill and capers in a saucepan. Bring to a boil, then simmer for 5 minutes.
- Cool. Remove from heat and cool to room temperature.
- Pickle. Transfer to an airtight container, making sure the carrots are fully submerged in the liquid. Refrigerate for 24 to 48 hours.
- Serve. Let the carrot lox come to room temperature and serve with dill and capers.
Tips for Success
- Slice the carrot carefully. A mandoline slicer is best, but you can also use a vegetable peeler if you don’t have one. If you use a knife, be very careful!
- Marinate for at least 24 hours. The longer you marinate the carrot lox, the more flavourful and tender it will be.
- Add some smoky flavour. Traditional lox is sometimes smoked in addition to being brined. For some smokiness, add a small amount of liquid smoke to the brining liquid.
More Ways to Use Carrot Lox
- Wraps and sandwiches. Add carrot lox to your favorite wraps and sandwiches.
- Sushi roll and onigiri. Tuck carrot lox into the middle of onigiri or sushi rolls.
- Salads. Add some fishy flavour to this vegan Nicoise salad.
- Vegan charcuterie. Place a bowl of vegan lox on your next vegan charcuterie board.
How to Store
This carrot lox recipe will stay fresh for one to two weeks in the refrigerator when stored in a jar or other airtight container.
Can I Freeze This Recipe?
I don’t recommend it. Freezing and thawing will change the texture of the carrots, making them mushy. It’s best to enjoy this carrot lox recipe fresh.
More Vegan Seafood Recipes
- Vegan Chickpea Tuna Salad
- Crispy Beer-Battered Vegan Fish Tacos
- Vegan Crab Cakes (Happy Hearts “Crab” Cakes) from Sweet Potato Soul
- Vegan Fish Sticks (with Vegan Tartar Sauce)
- Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
Enjoy friends! If you make this carrot lox recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Carrot Lox
Ingredients
- 2 cups carrot slices
- 1 ½ cups water
- 2 ¼ tablespoons rice wine vinegar
- 3 ½ tablespoons soy sauce, low sodium
- 1 roasted dried nori sheet, crumbled
- For serving: dill and capers
Instructions
- Scrub, wash and clean your carrots, then dry thoroughly. With a mandoline or a very sharp knife, slice your carrot thinly lengthwise (along the length of the carrot).
- In a pot, add the carrot slices, water, rice wine vinegar, soy sauce, and roasted dried nori sheet crumbles. Stir to combine.
- Bring everything to a boil then simmer vigorously for 5 minutes. Remove from heat and allow to cool to room temperature.
- Add everything into a jar or a tupperware container with a cover, ensuring the carrots are covered by the liquid mixture.
- Cover and allow to marinate in the fridge for at least 24 hours, preferably up to 48 hours for the best texture.
- Remove from the fridge, and enjoy as desired! You can let it sit out a bit to come back closer to room temperature and on bagels with dill and capers and cream cheese. Enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This looks incredible and definitely something i will try.
Jessica, love this recipe. I’ve been following Dr. Caldwell Esselstyn’s plant based eating plan which eliminates all oils and fats. Is there a cream cheese recipe that does not use cashews or nuts? Check out the documentary “Eating you Alive.” Very informative. Oil damages the endothelium lining of your arteries which causes placque which leads to heart disease. Elimating oil is so important. It destroys our arteries because it’s pure fat with no nutritive value. Please check out the research. Thanks, Terry