The absolute perfect way to enjoy your Sunday brunch? Bagels and lox, of course. This carrot lox will actually blow your mind, and you will not miss out on anything, I promise. Chris and I have served this to many MANY nonvegans, and vegans as well, and it was a hit all around. The inspiration for attempting this dish in my kitchen was my friend Ted (@wokwikside). Ted had invited Chris, Yvonne and I over for brunch last September (wow, a year ago, how crazy!), and while there, Ted served us a plethora of homemade recipes, including vegan lox.Ted is a serious wizard in the kitchen, and the first bite of his carrot lox actually BLEW MY MIND. I had no idea such a thing could be done, and I just HAD TO share it with the rest of my (non-vegan) family. I came across the marvelously talented Olives For Dinner‘s recipe, as well as Mary’s Test Kitchen who did an awesome job of bringing this recipe to life and creating a video view of how this process works. You can check out the video below:
And of course you are going to have to pair this lox with some cream cheese and a bagel! I highly recommend the Chive Kite Hill Cream Cheese, it is our absolute favorite in this house, and you can never go wrong with it.
AND I also suggest you either visit a bakery for some freshly baked bagels, or better yet, make your own! Try out my Fluffy New York Style Bagels recipe 🙂 Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!Print
Vegan Carrot Lox (oil-free)
- Prep Time: 48 hours
- Cook Time: 1 hour 30 mins
- Total Time: 49 hours 30 minutes
- Yield: 1 1/2 cups
- 3 cups coarse sea salt, plus more if needed
- 9×13 glass baking dish (or any size suitable for the length and width of the carrots)
- 5 large carrots (do not peel!)
- 2 TB vegetable broth
- 3 teaspoons liquid smoke
- 3/4 teaspoon coconut vinegar
Then pair with:
- Homemade bagels
- Vegan cream cheese (Kite Hill Chive is our favorite!)
- Thinly sliced red onion
- Fresh dill
- Preheat oven to 375.
- In a glass baking dish, cover the bottom with a layer of coarse sea salt. Rinse the carrots and place them wet into the salt, making sure they do not touch the glass. Pour about a cup or so of salt over the carrots, or enough to fully cover.
- Place into the oven for 1 hour and 30 minutes.
- In the meantime, make the marinade with the remaining ingredients. Set aside.
- Remove from oven, and cool. Tap the salt with the back of a spoon to break it up, then remove the carrots. Peel off the skin, removing as much as you can!
- With a mandolin or sharp knife, slice into long thin strips.
- Place the carrots into a large ziplock bag, then pour the marinade over them. Seal, remove air, then around a few times to ensure they are all in the liquid.
- Place the carrots in the refrigerator for at least two days to marinate.
- Serve at room temperature. We enjoy ours on a bagel with capers, chive vegan cream cheese, red onions and fresh dill.
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