Here’s a little background…Before going vegan I had been vegetarian once or twice and then became pescatarian without eggs or dairy (mostly vegan, but eating fish still).
I have always been in love with fish, they are such awesome creatures. I worked in an aquarium for a while as a caretaker of all the sea creatures and my love for fish deepened as I learned more about them and realized they each had a personality.
Then a few months into my pescatarianism, it clicked – Why the hell am I eating my favorite animal?! I tried justifying it with the fact that I mostly ate fish I caught myself, it was a more sustainable way of eating, right? But my conscious just couldn’t accept the lies, so I stopped and became vegan and never looked back!
Anyways… though I am thankful to never eat a friend again (fish are friends), I can’t deny that smoked salmon tasted delicious. Luckily, there are multiple ways to make veggies taste like smoked salmon. Woot! Woot!
This version of vegan salmon lox is made using carrots, a few seasoning ingredients, and only takes about 30 minutes to make!
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Whether you want to use crackers, bread or bagels, this vegan lox is awesome when paired with cream cheese. For the vegan cream cheese, I used Tofutti Better Than Cream Cheese. I like this brand because its thick and creamy and the taste is spot on to how cream cheese should taste.
Then you can add whatever toppings you’re feeling. I like to top it with a little red onion and chives, and a big slice of tomato.
This recipe is perfect for a vegan breakfast, an impressive brunch, and even works for a plant based meal prep too. This vegan smoked salmon can also be rolled up into sushi or added to a rice bowl too. Feel free to get creative and enjoy this savory and smoky vegan recipe to the fullest!
Check out this video to see how to make simple and delicious vegan smoked salmon:
If you want to try out another vegan mock fish recipe, check out my vegan Tomato Tuna recipe video and recipe blog post too.
Vegan Smoked Salmon Lox
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- 4 thick carrots
- 4 TBSP low sodium soy sauce
- 1 tsp liquid smoke
- 1/2 to 1 sheet of nori, crumbled
Preheat oven to 400F. Peel the outer skin off of the carrots and discard.
Use a peeler to slice the carrot into strips. If using a regular peeler, carefully put push the blade into the carrot a bit to get a thicker slice. If you are using a mandolin, use a thicker blade setting, if possible.
Once the carrots have all been sliced, add them to a large shallow dish. Add the soy sauce, liquid smoke, and crumbled Nori to the bowl and mix until the carrots are well coated.
Transfer the carrots to a baking sheet lined with a large piece of baking paper. You do not need to spread out the carrots. Wrap the baking paper around the carrots once or twice to cover from direct air. I have also just placed a silicone mat on top of another one with the carrots in between, and it works okay too.
Bake at 400F for 20 minutes. Let cool for 10 minutes before serving. Can be served warm or cold.