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!
Vegan cream cheese (Kite Hill Chive is our favorite!)
Capers
Thinly sliced red onion
Fresh dill
Instructions
Preheat oven to 375F.
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.
Notes
Original recipe is from Olives for Dinner 🙂
For a video view of how this process works, Mary’s Test Kitchen did an awesome job and you can check it out here.
Prep Time:48 hours
Cook Time:1 hour 30 mins
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
[…] This was a rough night and it had such a strong impact on me. I really just want to say thank you guys for being here for me to talk to and for helping make a difference ❤️ How Not To Die (a MUST read): http://amzn.to/2crwIrK Vegan Carrot Lox: https://sweetsimplevegan.com/2016/09/vegan-carrot-lox/ […]
Could I use some other vinegar instead of the coconut vinegar? My husband reacts to anything coconut brought into the house. It starts to close up his throat. He doesn’t need to ingest it, just needs to be in the house to get a reaction. I have apple cider vinegar and balsamic vinegar, if any of them are okay to use instead.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRejectRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Currently watching your latest vlog and putting these ingredients on tomorrow’s shopping list. You could say I’m a bit obsessed ??
YAY I can’t for you to try it! 🙂
Simple and delicious 🙂
This looks amazing, Jasmine! I’ve always loved salmon lox. Definitely have to try this soon!
[…] This was a rough night and it had such a strong impact on me. I really just want to say thank you guys for being here for me to talk to and for helping make a difference ❤️ How Not To Die (a MUST read): http://amzn.to/2crwIrK Vegan Carrot Lox: https://sweetsimplevegan.com/2016/09/vegan-carrot-lox/ […]
Could I use some other vinegar instead of the coconut vinegar? My husband reacts to anything coconut brought into the house. It starts to close up his throat. He doesn’t need to ingest it, just needs to be in the house to get a reaction. I have apple cider vinegar and balsamic vinegar, if any of them are okay to use instead.
We haven’t tested it, but apple cider vinegar should work well!