Remember when carrot hot dogs were all over vegan social media? Carrot lox proves that carrots aren’t just for stuffing into buns and topping with ketchup and mustard when it comes to using them as a meat swap. This carrot lox is incredibly delicious! Made by marinating thinly sliced carrots in a mixture of vinegar and seaweed (for that fishy flavour!), this carrot lox reminds me a little bit of the watermelon tuna I like to add to my vegan poke bowls. And like that vegan tuna, making carrot lox is a cinch!
Why You’ll Love This Carrot Lox Recipe
Your bagel has never tasted better. If your bagel feels like it’s missing a little something since you’ve gone vegan, all you need is some vegan cream cheese and this carrot lox recipe to take your breakfast game to the next level. So easy to make. It’s really just a matter of thinly slicing the carrots, bringing them to a boil in the brine, and letting them pickle. That’s it! A natural seafood sub. If you like to avoid store-bought substitutes with long lists of ingredients, you’ll appreciate this simple carrot lox recipe, which uses whole food ingredients to replicate the flavour of salmon.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Carrot slices – I recommend using fairly large carrots so you can get nice, thick slices. Water Rice wine vinegar – Make sure you use plain rice wine vinegar, not seasoned; the seasoned kind has added sugar. Soy sauce – Swap in tamari sauce for a gluten-free carrot lox recipe. Dried nori sheet – For seafood flavour. Dill and capers – To complete the authentic lox experience!
How to Make Carrot Lox
Prepare. Wash, scrub, and dry the carrots, then slice them lengthwise. Simmer. Combine all of the ingredients except the dill and capers in a saucepan. Bring to a boil, then simmer for 5 minutes. Cool. Remove from heat and cool to room temperature. Pickle. Transfer to an airtight container, making sure the carrots are fully submerged in the liquid. Refrigerate for 24 to 48 hours. Serve. Let the carrot lox come to room temperature and serve with dill and capers.
Tips for Success
Slice the carrot carefully. A mandoline slicer is best, but you can also use a vegetable peeler if you don’t have one. If you use a knife, be very careful! Marinate for at least 24 hours. The longer you marinate the carrot lox, the more flavourful and tender it will be. Add some smoky flavour. Traditional lox is sometimes smoked in addition to being brined. For some smokiness, add a small amount of liquid smoke to the brining liquid.
More Ways to Use Carrot Lox
Wraps and sandwiches. Add carrot lox to your favorite wraps and sandwiches. Sushi roll and onigiri. Tuck carrot lox into the middle of onigiri or sushi rolls. Salads. Add some fishy flavour to this vegan Nicoise salad. Vegan charcuterie. Place a bowl of vegan lox on your next vegan charcuterie board.
How to Store
This carrot lox recipe will stay fresh for one to two weeks in the refrigerator when stored in a jar or other airtight container.
Can I Freeze This Recipe?
I don’t recommend it. Freezing and thawing will change the texture of the carrots, making them mushy. It’s best to enjoy this carrot lox recipe fresh.
More Vegan Seafood Recipes
Vegan Chickpea Tuna Salad Crispy Beer-Battered Vegan Fish Tacos Vegan Crab Cakes (Happy Hearts “Crab” Cakes) from Sweet Potato Soul Vegan Fish Sticks (with Vegan Tartar Sauce) Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
Enjoy friends! If you make this carrot lox recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
