Yes, this is vegan smoked salmon! If you've always loved smoked salmon, but you're looking for the plant based version, this vegan smoked salmon ticks all the boxes of having that "of-the-sea" taste, smokey flavour and has that fantastic softer fish texture! It's incredible served with vegan cream cheese, for special occasions or in a bagel. It's made with carrots, is super easy and also healthy.
😋Why this recipe is great
- It uses lots of easy-to-find ingredients that you combine to make a little bit of vegan magic. Carrots marinated in smokey briney flavours somehow turn into a delicious smoked salmon analog! Who knew?!
- You can eat it as part of a canape, either on a blini, a cracker or even on our scrummy parsnip latkes (so easy! check out the recipe).
- If you wanted to be fancy, you could blend some up with our fave easy-to make vegan cream cheese, for a 'smoked salmon' dip. Or just have it on top of our parsnip latkes as we've shown in the photo below.
These are the key ingredients for this vegan smoked salmon.
Carrot: The humble carrot simply gets finely sliced, then gently simmered to soften it up, ready to take on the flavouring.
Nori Seaweed: We use a simple marinade that includes seaweed for an authentic 'of the sea' taste. We love these nori flakes. This gives the "fishy" flavour.
Dill: classic smoked salmon dishes often include dill, so we use it here to create a flavour memory that pairs perfectly with the smokey flavours!
Here's how to make this vegan "smoked salmon" carrot lox. In summary you:
- Slice up the carrots into thin slices.
- Boil the carrots in salt water for 10 minutes to get them soft. Drain and let cool.
- Combine all the marinade ingredients and add the boiled carrots.
- Let the carrot marinade for at least three hours, or overnight.
- Rinse the marinade off then serve!
Here are some of the key questions we get asked for this delicious vegan smoked salmon.
For at least 2-3 hours, or overnight in the fridge.
The marinade is very strongly flavoured! Once you have infused the carrot with it, it gets rinsed off, otherwise it would not be so nice to eat.
It lasts up to a week in the fridge.
Liquid smoke comes in little bottles. We like Stubbs Liquid Smoke.
Nori is the same seaweed that you find around your sushi! You can buy it in flakes, or crumble up a sushi sheet. We use these flakes.
There are so many fun ways you can serve up this vegan "smoked salmon" carrot lox.
- On our parsnip latkes: 4 Ingredient Vegan Parsnip & Potato Latkes
- Instead of the tofu in these sandwiches Scandi Inspired Smoked Tofu Sandwich
- Mixed through our favourite easy to make vegan cashew cream cheese. Or just top the cream cheese with the vegan salmon!
What will you eat your yummy vegan 'Smoked Salmon' Carrot Lox with? Let us know in the comments (and leave us some stars too!).
If you loved this vegan fish recipe, then you'll love our 30 Best Vegan Fish and Vegan Seafood Recipes.
If you love this idea, please share this post with your friends and comment below; this helps others find my yummy recipes!
Love & Vegan Yummies,
Vegan "Smoked Salmon" Carrot Lox
- 250 g whole carrots (about 4 medium carrots)
- 1 tablespoon salt
for the marinade
- 1 tablespoon soy sauce (or tamari or liquid aminos)
- 1 tablespoon smoked paprika
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 tablespoon nori seaweed flakes (roughly 1 nori sheet crushed up)
- 2 tablespoon fresh dill
- 2 tablespoon fresh lemon juice (about ½ a lemon)
- 2¼ tablespoon boiling water
- Using a vegetable peeler or mandoline slicer, cut the carrots into thin strips.
- Boil carrot strips for 10 minutes with the salt. You want them to be just a bit soft.
- Once done, drain the carrots and let them cool down a little. You can run them under cold water to speed up the process.
- Mix all the marinade ingredients together in an airtight container
- Add the carrot strips to the marinade and leave at least 3 hours, or preferably overnight.
- When ready to eat, rinse most of the marinade off the carrot (use a colander).
- Enjoy on a sandwich or to top a canape.