Vegan Smoked Salmon (Carrot Lox)

August 5, 2017
Vegan Smoked Salmon Carrot Lox

Hello fellow foodies! We have something extra special for you in this blog post. Vegan Smoked Salmon (Carrot Lox)!

Vegan Smoked Salmon Carrot Lox

Remember those bagels I posted just a few days ago? Yep, those Black Midnight ones.  Anyway, what’s better to have on a bagel than smoked salmon? Thought it was time to try out making our own!

Vegan Smoked Salmon Carrot Lox

I’ve personally never been a big fan of smoked salmon, but Josh said he used to love it! – so another reason to give it a go!

This was waaay easier than I thought. I’m not sure why I put off making it for so long. I checked out recipes by Green Evi and Olives for Dinner but thought I’d have a go at making my own.

Vegan Smoked Salmon Carrot Lox

The liquid smoke is pretty essential in this recipe for giving it a nice smoky flavour. You can usually get this at a health food shop, cruelty free shop or buy it online! I blanched the carrots before I baked them – it helps give them a softer consistency.

If you leave this in the fridge for a couple of days it softens up a bit more and tastes even better!

Vegan Smoked Salmon Carrot Lox

You know what – this Vegan Smoked Salmon goes really well in salad too. You could try it on our Atlantis Salad. It also pairs really well with crackers or rice cakes.

Vegan Smoked Salmon Carrot Lox

Please share this recipe with anyone you know that will love it. Yay to having more vegan alternatives out there!

Vegan Smoked Salmon Carrot Lox
Vegan Smoked Salmon (Carrot Lox)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

We made Vegan Smoked Salmon (Carrot Lox) - marinated carrot with some smoky goodness to pair perfectly with bagels and vegan cream cheese. 

  • 2 carrots peeled
  • 3 Tbsp olive oil
  • 1 tsp liquid smoke
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp peppercorns
  • generous sprig of fresh dill
  1. Pre heat oven to 180℃

  2. Peel carrots thinly. I used a standard peeler for this. Once the carrot gets thinner it gets a bit harder to peel so I eat that bit! Steam the carrots for 5 minutes on a double boiler. Then add the carrots and all other ingredients in a baking dish and mix well. Bake in the oven for around 15 minutes. Let cool and transfer to a container. Keep refrigerated. Enjoy on a bagel with vegan cream cheese! 


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  • Reply The Vegan Doctor November 12, 2017 at 9:17 pm

    Hi, is the quantity of salt an error? I made this yesterday, eating this morning, and it’s inedible because of saltiness. It’s a real shame as I think it may have been good otherwise

    • Reply Katie November 18, 2017 at 11:41 am

      I’ve been meaning to make this again to check. Will do soon and let you know how I go!

    • Reply Katie November 23, 2017 at 12:01 pm

      Ok – I finally had a chance to re-make this recipe & you’re right – it’s super salty! I have adjusted the amount to 1 tsp of salt. Thank you for bringing this to our attention!

  • Reply Frankie December 15, 2017 at 6:52 am

    How long can you keep this in the fridge?

    • Reply Katie December 15, 2017 at 9:13 am

      Hi Frankie – it’ll keep for up to a week in an air tight container in the fridge. Cheers! Katie

  • Reply Tobba December 31, 2017 at 10:48 pm

    How big are the carrots you used?

    • Reply Katie January 2, 2018 at 5:28 pm

      Hi Tobba – I used medium sized carrots – about 100g per carrot. Hope this helps! -Katie

  • Reply Denise Ferron January 2, 2018 at 7:50 am

    I was sceptical when I made this but it turned out awesome. I recommend doubling the recipe. In fact, go ahead and quadruple it. This is so good, your guests will all want more.

    • Reply Katie January 2, 2018 at 5:30 pm

      Thank Denise! So glad you loved it! Haha, yes I always find mine runs out too quickly! I will edit the post and suggest that to our readers! -Katie

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