Vegan Smoked Salmon – Carrot Lox

This vegan smoked salmon is great for vegetarian or vegan diets. Enjoy gourmet ‘salmon’ with this sweet maple smoked recipe made from carrots.

Easy gourmet recipes using vegan smoked salmon carrot lox

Carrots are an inexpensive veggie that have lots of great vitamins and minerals. They always make a healthy snack. But they also are fantastic as this faux smoked salmon! This recipe doesn’t take a lot of work. This recipe is best started the night before you want to eat it. The active cooking time isn’t very long. But for best results you will want to marinade your carrots overnight. This gives you the taste and texture desired.

In this recipe we use a couple of seasonings from Saltwest Seasonings. They make hand harvested salts from naturally occurring salt deposits on Vancouver island. We can’t get enough of Saltwest Sweet Smokey Maple Sea Salt, infused with maple wood smoke. This gives your carrot lox a smokiness without having to use liquid smoke. We also use ground Saltwest Smokehouse Peppercorns because we love the smoked pepper so much.

Don’t forget to post a picture of your Vegan Smoked Salmon on social media and hashtag it #CuppersAtHome. Try some more recipes from our collection in our Easy Gourmet Recipes In Under 30 Minutes.

Prep Time: 5 min

Cook Time: 30 min

Marinade: Overnight

Total Time: 35 min + marinading

Skill Level: Easy-Moderate

Servings: Three servings

  • Shallow dish or bowl
  • Small cake pan
  • Parchment paper
  • Mandolin, or cutting board and sharp knife
  • Small mixing bowl
  • Measuring cups
  • Measuring spoons
  1. Preheat oven to 350°F
  2. Empty packet of Saltwest Sweet Smoky Maple Sea Salt into a shallow dish
  3. Roll peeled carrots in salt until completely coated
  4. Line cake pan with parchment
  5. Bake carrots for 15 minutes, flip over and bake for 15 more minutes
  6. Allow carrots to cool and slice lengthwise thinly with a mandolin
  7. Add your carrot slices to the bowl. Stir gently to ensure they are fully covered in marinade
  8. Cover the bowl and let sit overnight
  9. Serve cold on a bagel with vegan cream cheese, or heat up and add to a recipe in place of salmon. Enjoy!
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