Laura's Vegan Table


  • 4 medium carrots
  • 2 tablespoons olive oil
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • 1 tablespoon capers
  • dash of Old Bay Seasoning

I was never really a fan of smoked salmon; but this carrot lox recipe is a vibrant and delicious fill-in for the real thing. It has a nice smoky flavor and pairs perfectly with vegan cream cheese and cucumbers. It’s my new favorite bagel topping for sure. And if you can find it, I recommend Cavi-art vegan caviar to add along with it. It is a product of Denmark, made of seaweed, and it has a nice dill flavor and great texture. Not fishy at all. This recipe makes approximately 3 servings. Hope you enjoy it as much as I do!


Preheat oven to 400F. Cut off the tops and pointy bottoms of the carrots, then peel them. Place them in a baking dish or on a cookie sheet and bake for 25-30 minutes; turning them over halfway through baking. Remove when the carrots feel a little tender; but not soft. Let them cool and set aside. Next, make the marinade. Combine the remaining ingredients in a shallow bowl and mix together. When the carrots are cool enough, slice them with a vegetable peeler into ribbons. It’s ok if it breaks into smaller pieces (that’s how lox looks anyway). Marinate for at least 15 minutes in the refrigerator. You can also keep it in the refrigerator for a couple days if not using right away. Place a few pieces of the lox over a bagel with vegan cream cheese, or serve with crackers.