Hello fellow foodies! We have something extra special for you in this blog post. 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!
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!
We made a video on our YouTube Channel on how to make this! Please subscribe to our channel if you haven’t already. Check it out:
This recipe 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.
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!
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. It’s also a bit of a game changer in our Vegan Smoked Salmon Breakfast Bowl!
Please share this recipe with anyone you know that will love it. Yay to having more vegan alternatives out there!
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
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Pre heat oven to 180℃
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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!
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
I’ve been meaning to make this again to check. Will do soon and let you know how I go!
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!
How long can you keep this in the fridge?
Hi Frankie – it’ll keep for up to a week in an air tight container in the fridge. Cheers! Katie
How big are the carrots you used?
Hi Tobba – I used medium sized carrots – about 100g per carrot. Hope this helps! -Katie
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.
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
Does it taste like smoked salmon? I’m thinking of making it for my omni parents and want to impress. If not are there any other recipes you think they’ll enjoy not be able to tell the difference a hell of a lot?
Hi Matilda! So many people love this recipe – I reckon give it a go. It doesn’t quite have the consistency, but the taste is pretty up there! It’s really good on bagels with some vegan cream cheese, or with some scrambled tofu. We have a recipe for a Vegan Smoked Salmon Breakfast Bowl that you could check out too! Let me know how you go if you do make it. – Katie
Hey, great recipe but I tried to make this recipe yet pretty much all my carrots burnt in the pan (maybe because its a fan oven?)! Im going to try again on a lower temp, when you say they go softer if you leave them for a couple of days is that in the marinade before cooking or in the fridge after cooking? Thanks!
Hi Joe – sorry to hear that! I’d try lowering the heat to maybe 150℃ and try baking them for 10 minutes instead – checking after 5 mins. They go softer in the fridge after cooking. Good luck with your next attempt! – Katie