Featured Recipe: Carrot Lox (Smoked “Salmon”) (Vegan)

Carrot Lox (Smoked “Salmon”)

A simple but delicious plant-based take on the classic lox. It has all of the flavour with none of the fishiness of real salmon. Besides, it’s practically just carrots!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Fusion, Israeli, Vegan
Servings: 6 People



  • 4 Medium Organic Carrots
  • 2 tbsp Tamari
  • 1 tbsp Rice Vinegar
  • 1 tsp Miso Paste
  • 2 tsp Liquid Smoke
  • 1 tsp Dulse Flakes
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Organic Flax Oil

Serve With:

  • Bagel
  • Tofutti Cream Cheese
  • Red Onion
  • Dill
  • Capers
  • Salt & Pepper to Taste


  • Preheat your oven to 400F.
  • Slice your carrots into thin ribbons using a vegetable peeler or a mandolin.
  • Combine the rest of the lox ingredients in a bowl, leaving out the flax oil.
  • Toss the carrots with the remaining lox ingredients, transfer to a parchment lined baking sheet and cover with tinfoil.
  • Bake for 20-30 minutes covered or until carrots have softened but not mushy.
  • Allow to cool completely and toss with flax oil.
  • Assemble your “cream cheese” and lox bagels as desired and enjoy!


*Nutritional serving for Lox only
Each Serving Contains:
66 calories; 2g protein; 5 g total fat (0 g trans fat); 5g total carbohydrates (2 g of sugar); 433 mg sodium