Carrot Lox

Time required: 20 minutes
Yield: 8-10 portions for hors d’oeuvres


  • 3 organic carrots (ideally large to look less like carrots and more like smoked salmon)
  • 1 tbsp Dulse (buy in any health food store ~ perfect flavour to create that smoked salmon taste)
  • ¼ cup hot water 
  • 2 tbsp Tamari 
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar (or rice vinegar)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp Himalayan Pink salt (or sea salt)
  • 1/4 tsp black pepper
  • 1 fresh lemon cut into quarters

Becoming vegan & plant-based doesn’t mean cutting on all the good foods you used to enjoy – like the irresistible combo of lox + bagels!  Meet our veganized version of this brunch staple  – the homemade carrot lox and vegan cream cheese bagel combo – so good, even non-vegans will love it!


  1. Wash the carrots, cut off the ends and peel them, but leave whole. Boil water in a double boiler. Place the carrots in the pot and reduce the heat. Steam cook them until tender (anywhere from 15-20 mins. if large carrots). Pierce them with a sharp knife and if it glides in easily the carrots are ready.
  2. Marinade. Mix the dulse, water, tamari, maple syrup, vinegar, paprika, garlic powder and salt, pepper.
  3. When the carrots are ready, remove from the stove, let them cool a little bit and slice them into strips with a very sharp knife.
  4. Transfer the carrot strips to a baggy and poor in the marinade. Leave for 24 to 48 hrs in the fridge.
  5. Squeeze lemon juice over carrot lox and serve with lemon quarters. Perfect with Le Grand cheese spread, sliced red onions and capers! 
  6. The carrot lox keeps in the fridge for up to 5 days.

Products used

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