Name: Vegan Smoked Salmon Lox
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 thick carrots; 4 Tablespoons soy sauce or tamari; 1 teaspoon liquid smoke; 1 teaspoon rice vinegar; 1/2 sheet of seaweed nori, crumbled

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This Vegan Smoked “Salmon” Lox is a delicious plant-based twist on the classic brunch favorite! Made from tender roasted carrots seasoned with smoky flavors, this oil-free vegan lox is healthy, easy to make, and ready in just 30 minutes. It’s perfect for topping bagels with vegan cream cheese or rolling into sushi. You’ll love how this plant-based salmon alternative captures all the taste and texture of traditional lox without any fish!

Why You'll Love This Vegan Carrot Lox

Completely Plant-Based & Oil-Free – A wholesome vegan lox made from carrots, no fish or oil required.
Quick & Easy – Unlike other carrot lox recipes, this version is ready in just 30 minutes and uses just 5 ingredients!
Perfect for Bagels & Beyond – Delicious with vegan cream cheese, avocado toast, or rolled into any vegan sushi recipe.
Healthy & Flavorful – Packed with smoky, savory flavor while being low in fat and high in fiber and vitamin A.

Ingredients for Carrot Smoked Salmon

All you need is 5 ingredients for this easy vegan smoked salmon. Here are the ingredients:

Carrots! For the best results, choose the thickest carrots available.
Soy sauce, or substitute Tamari for a gluten-free recipe.
Liquid smoke – can be found in most grocery stores near the sauces or spices.
Rice vinegar
Nori (dried seaweed sheets used for sushi). This will be crumbled into the marinade and give the carrots a mild fish-like flavor.

How to Make Vegan Carrot Smoked Salmon Lox

Preheat oven to 400F (205C). Prepare a baking pan with a silicone baking mat or baking parchment paper.
Prepare the carrots: Peel the outer skin off of the carrots and discard. Use a veggie peeler or mandolin to slice the carrot into strips. If using a regular peeler, carefully 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.
Marinade the carrots: Once the carrots have all been sliced, add them to a large shallow dish. Add the soy sauce, liquid smoke, rice vinegar, and crumbled Nori to the bowl and mix until the carrots are well coated.
Bake the carrots: 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 for 20 minutes. Let cool for 10 minutes before serving. Can be served warm or cold.

Equipment Needed

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Serving Suggestions

This vegan carrot lox is incredibly versatile and pairs beautifully with a variety of dishes! For a classic breakfast, serve it on a toasted bagel with vegan cream cheese, red onion, chives, and optional capers and dill. You can also layer it on avocado toast, roll it into sushi or wraps, or mix it with rice and fresh veggies for the ultimate plant based poke bowl. Try adding it to a vegan charcuterie board or using it as a smoky topping for salads. However you enjoy it, this oil-free carrot “salmon” brings a delicious, savory, and elegant touch to any meal.

Want more plant based meat substitutes? Try these:

If you want to try out another vegan mock fish recipe, check out my vegan Tomato Tuna recipe video and recipe blog post too.

Want more recipes? Check out my vegan cookbooks: