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Tasty vegan carrot lox recipe (salmon alternative)

5 from 1 vote
Total time: 35 minutes
Vegan carrot lox in a bowl

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The inspiration for this vegan carrot lox recipe initially struck me when I needed a topping for vegan blinis at a plant-based supper club I hosted in London back in 2017.

I’m hoping this recipe keeps the love for vegetables alive! Especially since carrots and so versatile and nutritious. And in my opinion, they make a much better salmon alternative than the pre-made vegan salmon you can buy in the supermarket.

Servings: 4 people


  • 400 g Carrots
  • 2 tsp Smoked Paprika or Liquid Smoke see above
  • 2 tsp Salt
  • 2 tbsp Lemon juice approx. 1 Lemon
  • 1 Sheet Sushi nori crumbled
  • 4 tsp Agave
  • sprig Dill
  • Black Pepper


  • Heat up your oven to 180 °C
  • Grate/slice the carrots to your desired thickness.
  • Coat the carrot slices in the salt (use your hands here) and then steam for about 10 minutes, or roughly 5 minutes if grated finely. They should be soft, but still retain a little bite.
  • Let the carrots cool before adding it to an oven dish with the rest of the ingredients (except the sushi nori). Rub the ingredients in and then bake for about 15 minutes. A few minutes before you take the carrots out from the oven, stir in the crumbled sushi nori.
  • Leave to cool and then put into the fridge until required (it should last for about 3-4 days in the fridge). The flavours develop over time, so the longer you keep it, the better it gets!


Serving Suggestion:
Serve on top of a freshly toasted bagel with vegan cream cheese. Garnish with a few capers and a fresh sprig of dill.
Zoomed out picture of two bagel slices with vegan creamy cheese and smoked carrot lox on top

Serving suggestions

Not only does the vegan lox provide a suitable alternative for a salmon bagel or inside a sandwich using this delicious spelt bread loaf, but it also works just as well on a blini and would be great as a fish substitute in many of your old favourite recipes – think paella or fish pie.

How do you store carrot lox?

You can keep your carrot lox in an airtight container inside the fridge for around 3 to 4 days. Throughout this time, the flavourings will build up and create an even smokier more fish-like lox. If you prefer the more delicate flavours then I recommend eating it within the first couple of days.

You can also freeze the carrot lox straight away and it will last for about 2-3 months.

Can you substitute the carrot?

Carrot is a pretty vital ingredient in carrot lox, but that doesn’t mean you can’t try out other vegetables. For example, you can try out a swede lox, which I find resembles haddock so works well in a vegan kedgeree. Alternatively, you can experiment with vegetables like courgette or beetroot, but these won’t end up being quite so fishy.

More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

3 responses to “Tasty vegan carrot lox recipe (salmon alternative)”

  1. Krysia avatar

    I enjoyed this SO much at the plant box solutions supper club 🙂 I was wondering where I can get such tasty capers in the UK, though? I don?t like a lot of the ones I?ve had here as they?re over salty, but the ones used were just perfect!

    1. lucysedibleethics avatar

      Hi Krysia, thank you for your comment. I’m so glad you enjoyed it! I’ve had a lot of fun developing this recipe and eaten a lot of carrots along the way… They were particularly tasty capers, I found them in one of the international shops down the road from The Hornbeam. Probably best looking in shops like these than the main supermarkets!
      Thanks 🙂

  2. […] have had their moment (check out my recent blog for the carrot lox recipe), but now it’s the humble swede’s time to shine. Using the same methods and […]

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