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Vegan Lox aka Smoked, Salt-Roasted Carrot

Vegan lox

This vegan lox recipe provides the savory and smoky notes of traditional smoked salmon…sans the salmon! This vegan lox is also the perfect excuse to add to your culinary gadgets collection. Handheld smoke guns are perfect for quickly infusing flavor without firing up the backyard grill or smoker. Not enough cabinet space? You can use liquid smoke, too. So get cooking – this vegan lox is just begging to appear on your next brunch platter.

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vegan lox

Carrots are salt-baked to make this vegan lox.

Smoked Carrot Vegan Lox


  • 5 large carrots
  • Large box kosher salt
  • 6 tablespoons olive oil
  • 4 tablespoons liquid smoke OR hickory or apple smoking chips
  • 4 teaspoons white wine vinegar
  • 2 teaspoons agave


  1. Preheat the oven to 375 degrees.
  2. Wash and dry carrots thoroughly, leaving them unpeeled.
  3. Layer a small pan (like a bread pan) with a layer of salt, add the carrots, and then add enough salt to bury them entirely. You can reuse the salt several times. Try salt-baking other root vegetables or potatoes! If it gets hard, blend it in a food processor.
  4. Bake the salt-buried carrots for about 1 1/2 hours. Carrots should be soft but not mushy. Remove and let cool completely.
  5. Gently dig out the cooled carrots and brush off excess salt.
  6. Peel the carrots with a sharp knife. To do this, cut just parallel to the skin while pinning them to the cutting board and rolling them away from you so the skin just comes off.
  7. Once skin is removed, slice the carrots on a long diagonal to form thin, even strips that are the thickness of salmon lox.
  8. If using a hand smoker: gently smoke the carrots with hickory or apple wood. See here for directions on how to home smoke. Don’t use too much heat or the carrots will continue to cook. Remember that salmon lox is often cold-smoked.
  9. Combine the liquid ingredients in a bowl, omitting the liquid smoke if you used the hand smoker.
  10. Add the carrots to the liquid ingredients and gently turn so they are thoroughly dressed.
  11. Place the carrots and the dressing in a shallow pan (non-metallic is best) and cover with plastic wrap so that it is flush with ingredients. Refrigerate.
  12. The carrot lox tastes best after three days, but it will still be delicious after one day of fridge time.

Looking for more vegan recipes?

Mint Avocado Ice Cream & Chocolate Truffles

Black Sesame Flan & Mango Sorbet

Apple Chimicheesecake Hand Pies  

Miso-Glazed Eggplants with Spicy Chickpeas & Ninja Nuts

Fermented Leek & Avocado Vichysoisse

Hearts of Palm Ceviche

Carrot, Celeriac & Walnut Soup with Beluga Lentils

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  1. Pingback: Green Chermoula Recipe - feastly

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