This homemade vegan carrot lox recipe with healthy omega 3 fats is easy to make and just as flavorful as real smoked salmon! It makes a great vegan fish alternative that will definitely surprise your family and friends at your next weekend breakfast or brunch!
You won’t believe that this simple recipe for vegan carrot lox takes less than 20 minutes and packs all the same delicious smoky flavors and omega 3 fats as real salmon. Plus, of course, it’s fully vegan and fish-free! So for those of you who don’t eat seafood, it’s a fantastic plant-based alternative to regular lox.
Why you’ll love this recipe!
While some vegan carrot lox recipes call for baking the carrots, I prefer to keep it easier and faster! So we just steam the carrots here to save a lot of time. Furthermore, I made my marinade extra special because I wanted my vegan carrot version to be as rich in omega 3 fats as real salmon.
Vegan Carrot Lox with Omega 3 fats
I used flaxseed oil in this recipe which contains more than 50 grams Omega 3 fats per 100 grams! So that’s even more than real lox has because 100 grams of salmon have 3 grams of omega 3… I know, we do not use 100 grams flax oil here but this comparison should just give you the idea that there are also great plant-based options out there that help you get all the nutrients, vitamins, and fats your body needs!
Simple Healthy Ingredients
There are only a few simple ingredients to make this easy vegan carrot lox recipe. To build the smoked salmon flavor you’ll need:
- Liquid smoke: For smoky flavor. You can find it at many grocery stores in the Asian section or order it online.
- Tamari (gluten-free) or soy sauce: To add umami flavor and saltiness.
- Rice vinegar: For a hint of acid! Use any vinegar you have on hand or even lemon juice.
- Neutral oil: e.g. canola or sunflower oil.
- Flax oil: To add healthy omega 3 fats. Please make sure to use fresh flaxseed oil – not bitter!
- Sea salt: For saltiness, to taste.
- 1 Nori Sheet (optional): For fishy flavor but you can replace for any other seaweed, such as kelp or wakame powder, or leave it out.
- Maple syrup (optional): Too add a touch of sweetness and to coat the carrot lox like a glaze.
Furthermore, you don’t need any fancy equipment. All you need is a:
- Vegetable peeler or mandolin slicer
- Ziplock bag or an airtight container (preferably a glass one)
- Large pot
- Basket steamer or heatproof sieve
That’s it! Plus, around 20 minutes to make it, depending on how much time you need to slice the carrots. So let’s start making it!
How to make Vegan Carrot Lox
Step 1: Slice the carrots into ribbons
The first step is to slice the carrots down into thin ribbons with a vegetable peeler or mandolin slicer.
Step 2: Steam the carrot ribbons
Next, place the carrot strips in a steaming basket or heatproof sieve in a large pot with a bit of water. Place lid on top and steam for about 5 minutes. The carrots should be soft but not mushy so make sure to adjust the time as needed.
Step 3: Toss with the marinade & allow to unfold flavors
After that, gently remove the carrots from the basket and place it in a bowl. Allow to cool slightly but not completely. They should be still warm when tossed with the marinade. Now add the ingredients for the marinade and toss to coat. Next, place the nori sheet and the marinated carrots into an airtight container or ziplock bag. This will add the fishy lox flavor to the carrots. Finally, cover, making sure it is tightly sealed. Refrigerate overnight allowing the carrots to absorb the flavors.
To me, there’s nothing better than biting into this fresh, salty, tangy, smoked vegan carrot lox on top of toasted homemade bagels with vegan cream cheese or cashew ricotta! Plus, some slices of fresh cucumber or tomatoes, fresh dill, sesame seeds, and a squeeze of lemon juice. Yum!
However, the carrot lox is not only perfect for breakfast or brunch but for any time because you can serve it in so many ways with any sides! It can be added to a fresh salad, pasta, gnocchi, vegan quiche, or even stuffed into homemade ravioli, or wraps. You can also serve it on top of avocado mushroom toast, sandwiches, vegan omelet, or any way you wish! The options are endless… so just a few ideas.
How to store carrot lox
You can keep the marinated carrot lox stored in the airtight container (or ziplock bag) in the refrigerator for up to 4 days. At least once a day, I recommend taking the container out and gently rotate the carrots, making sure they keep evenly coated with the marinade. The longer you leave the carrots in the fridge, the better will be the flavor!
This vegan carrot lox is
- Easy to make
- Gluten-free (if using tamari)
- Rich in omega 3
- So delicious
- The perfect alternative for vegans, vegetarians, and anyone to save the oceans and fishes!
More vegan breakfast or brunch recipes to try:
- Asparagus Puff Pastry Bundles
- Vegan Egg Salad Breakfast Burritos
- Vegan Omelet
- Heirloom Tomato Tart
- Vegan Spinach Quiche
- Vegan French Toast
- Apple Pie Roll-Ups
- Vegan Crepes
- Easy Vegan Waffles
- Chocolate Banana Pancakes
If you try this homemade vegan carrot lox, please leave a comment and rating on how you liked the recipe! And if you take a photo of your healthy fish alternative, please tag me on Instagram @biancazapatka and use the hashtag #biancazapatka, because I love to see your pictures! Enjoy!
Vegan Carrot LoxAuthor:
- 2-3 large carrots 300 g
- *Note: See step-by-step photos above!
- Use a vegetable peeler or mandoline to slice the carrots lengthwise into thin ribbons.
- Place carrot ribbons in a steaming basket or heatproof sieve in a large pot with a bit of water. Place lid on top and steam for about 5 minutes until carrots are soft but not mushy. Adjust time as needed.
- Gently remove carrots from basket and place in a bowl. Allow to cool slightly but not completely. (They should be still warm when tossed with the marinade.)
- Stir together the ingredients for the marinade. Then add to the warm carrot ribbons and gently toss to coat.
- Transfer to an airtight container or ziplock bag along with the nori sheet and seal tightly.
- Refrigerate overnight to allow the carrots to absorb the flavors.
- Storage: The carrot lox keeps in the airtight container (or ziplock bag) stored in the refrigerator for up to 4 days. The longer you leave the carrots in the fridge, the better the flavor.
- Nori can be replaced for any other seaweed or simply omit, although the vegan salmon won’t have a fishy flavor. You could also use 1/2 tsp kelp or wakame powder and stir it into the marinade.
- Use any vinegar you have on hand or even lemon juice.
- Please read my blog post for further information on this recipe!
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