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Vegan Carrot Lox

rate this recipe:
5 from 14 votes
Prep Time: 20 mins
Cook Time: 40 mins
Serves 4
This vegan carrot lox is just as smoky and delicious as the real thing! I recommend using large, thick carrots for this recipe, as they're easier to peel into ribbons than smaller carrots.

Ingredients

  • 4 large carrots
  • Sea salt, for coating
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon smoked paprika
  • Big squeeze fresh lemon juice
  • Freshly ground black pepper

for serving:

  • bagels
  • vegan cream cheese
  • cucumber slices
  • capers
  • chives and/or dill

Instructions

  • Preheat the oven to 475°F and line a medium baking dish with parchment paper. Coat the bottom with about a ¼-inch layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt (see photo). Don’t worry, you won’t be eating all this salt in the final result. Roast the carrots until easily pierced with a fork, but not mushy. The timing will depend on the size and freshness of your carrots. Check them, starting around 40 minutes - my very large carrots took 60-90 minutes. This step can be done in advance.
  • Make the marinade: In a shallow dish or small bowl, combine the olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper.
  • Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt. Use a knife to slice a thin strip off one side of the salty skin, and then use a peeler to peel the carrot into ribbons. If your peeler get's snagged on the soft carrot, that's ok, just slice pieces as thinly as you can with a sharp knife. Place the strips in the marinade and toss to coat. Transfer to the refrigerator and marinate for 15-30 minutes.
  • Serve with bagels, cream cheese, cucumber slices, capers, chives and/or dill.
  • If you have extra carrots, cover and refrigerate them in the marinade for up to 4 days.