Make delicious, plant-based carrot lox at home with this simple carrot lox recipe washington post recipe. Perfect for bagels, brunch, or meal prep!
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Simple Carrot Lox Recipe (Washington Post Inspired)
- Total Time: 45 mins
Description
This smoky, savory dish uses roasted carrots and a briny marinade to mimic the flavor and texture of traditional lox. It’s perfect for topping bagels or serving on a brunch board
Ingredients
- 4 large carrots, peeled
- 2 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp caper brine
- Optional toppings: chopped dill, thinly sliced red onion, vegan cream cheese, bagels
Instructions
- Preheat oven to 400°F (200°C).
- Roast the carrots: Wrap the peeled carrots tightly in foil and place them on a baking sheet. Roast for 30–40 minutes, or until they’re fork-tender but not mushy. Let them cool completely.
- Slice into ribbons: Once cooled, use a vegetable peeler or mandoline to slice the carrots into thin, long ribbons.
- Make the marinade: In a bowl, whisk together the olive oil, soy sauce, vinegar, liquid smoke, smoked paprika, salt, pepper, and caper brine.
- Marinate: Gently mix the carrot ribbons with the marinade in a shallow dish or resealable bag. Cover and refrigerate for at least 1 hour, or ideally overnight.
- Serve: Layer the marinated carrot lox on toasted bagels with vegan cream cheese, red onions, and a sprinkle of fresh dill.
Notes
- Roasting is key: Roasting intensifies the carrot’s natural sweetness and creates that rich texture.
- Go light on the smoke: Liquid smoke is powerful—start small and add more to taste.
- Marinate longer for better flavor: Letting it sit overnight deepens the smoky, briny notes.
“Caper brine and liquid smoke are your best friends here. They bring that ocean-y umami without any seafood,” says Chef Tanya Robards, who specializes in plant-based cuisine.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Brunch, Appetizer
- Cuisine: Vegan, Plant-Based, American
Introduction: A Surprising Twist on Smoked Salmon
Smoked salmon, or lox, has long been a brunch staple. But what if you could enjoy that same smoky, silky texture without any fish? Enter carrot lox—a surprising plant-based twist that turns simple carrots into a savory, smoky delight.
The first time I made this recipe, I brought it to a weekend brunch with friends. I didn’t say a word—just set down a platter of bagels, schmear, and these silky ribbons. The reactions were priceless. “This is carrot?” someone asked, baffled. That’s when I knew I was onto something special.
Whether you’re vegan, cutting back on seafood, or just curious, this carrot lox is worth a try. It’s not just a substitute—it’s a star in its own right.
Why Carrot Lox?
Carrot lox isn’t just for vegans—it’s for anyone who loves flavor, texture, and a little culinary magic. Here’s why it works:
- Vegan and allergy-friendly
- Budget-friendly
- Low in fat and cholesterol-free
- Surprisingly flavorful and versatile
This version was inspired by a popular method shared by the Washington Post, with a few flavorful additions of my own to really bring it to life.
Nutrition (Per Serving)
- Calories: 120
- Fat: 8g
- Carbs: 10g
- Protein: 2g
- Fiber: 2g
Cooking Timeline For Simple Carrot Lox Recipe Washington Post Recipe
- Roast: 30–40 minutes
- Cool and slice: 15 minutes
- Marinate: 1 hour minimum, best overnight
Perfect Pairings
Serve your carrot lox with:
- Toasted everything bagels
- Vegan cream cheese
- Thinly sliced red onions
- Capers
- Fresh dill
- Cucumber ribbons
It’s also a fun addition to a brunch grazing board or wrapped in a tortilla with greens and hummus.
Storage & Reheating Tips For Simple Carrot Lox Recipe Washington Post Recipe
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed bag for up to 1 month. Thaw in the fridge overnight.
- Reheating: Best served cold. If you need to warm it, use a nonstick skillet for just a minute—don’t microwave.
Frequently Asked Questions
Can I make this without liquid smoke?
Yes, you can use extra smoked paprika and caper brine. It won’t be as smoky but will still taste great.
How long will it last in the fridge?
Up to 5 days in a sealed container.
Can I use baby carrots or pre-cut ones?
Whole carrots work best because they roast evenly and are easier to peel into ribbons.