Vegan Lox

Vegan Lox

Growing up, it was always a special treat to have lox and bagels. Usually, my Dad would make it on a special occasion around a holiday or bring home reaaaally good lox and bagels when he would go to New York. It’s something I always remember about growing up. Since going vegan, I’ve definitely been missing out on this tradition, especially when I go home for a visit and my Dad makes his signature lox & cream cheese on a bagel. So, naturally I had to find a way to make a vegan version. I used a few different recipes/idea’s to get inspired and came up with the recipe below to use for a bagel sammie…

For the Carrot Lox:

2 whole carrots

2 tablespoons avocado oil

2 teaspoons liquid smoke

2 teaspoons tamari

2 cups salt


For the Bagel Sandwich:

1 bagel (I used a “Pagel” – it’s a paleo bagel )

Vegan Cream Cheese (I used Kite Hill, but you can find many versions)


Red Onion

Sliced tomato


To make the Carrot Lox: 

  1. set the oven to 400*F
  2. Find an oven safe dish that the carrots will fit in (like a pyrex) I did have to cut mine to fit, it worked out ok but if you can find one that your carrots will fit in whole that’s best. Fill the bottom of the pyrex/dish with salt. Nestle your carrots into the salt (make sure they are fully in the salt, not touching the bottom of the dish), and then cover the carrots with the rest of the salt
  3. Place the carrots in the oven for about an hour/hour and 15 minutes
  4. once their done, remove from the oven and brush the salt off
  5. Use a vegetable peeler or a sharp paring knife to slice the carrot lengthwise into pieces resembling lox, it’s good if they are jagged, be sure they are nice and thin!
  6. Place your sliced ‘lox’ into a glass dish and pour the mixture of avocado oil, liquid smoke, and Tamari over the carrots
  7. Place a cover on your dish and let the carrots marinate in the mixture for 1-2 days in the refrigerator

When your carrot lox are good and marinated and you’re ready to serve, simply toast up your favorite bagel, spread with vegan cream cheese, and assemble with your carrot lox, sliced tomato, red onion, arugula, and don’t forget the capers!


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