It’s been several years that I’ve seen recipes for Carrot Lox floating around the internet. It’s been something I’ve wanted to try for a while but I figured it must take days to marinate and get the smoky flavors right so I never got around to it.
As I was making bagels last weekend, I really wanted lox to go with it. It’s such a classic combination so it seemed like perfect timing but I didn’t have the time to wait several days to make the lox so I had to find a way to make a quick version.
The key ingredient of this recipe is liquid smoke (it’s literally smoke flavour in a bottle). Afterwards it’s just a bit of maple syrup and lemon zest and you can finish of with a bit of dill. This lox is tender, smoky and goes great with your favourite cream cheese and bagel. I used Made With Luve‘s cream cheese (a German company whose products are all based on lupine beans and are all amazing), which is the best vegan cream cheese I’ve ever tasted.
Smoked Carrot Lox
- 2-3 large carrots
- 1 tsp liquid smoke
- 1-2 tsp maple syrup or agave
- ground sea salt, to taste
- ground black pepper, to taste
- 1 tbsp olive oil
- zest of 1 lemon
Preheat oven to 175° C. Line a baking sheet with parchment paper and set aside.
With a mandolin or sharp knife, thinly slice the carrots lengthwise. Add to a large bowl with the liquid smoke, maple syrup, salt and pepper.
Gently toss until each strand is well covered and allow to sit for 30 minutes.
Squeeze the carrots to drain any excess liquid. Discard remaining liquid. Add lemon zest and olive oil and gently toss.
Lay the carrots flat across the parchment paper. Once all carrots are laid, cover with foil and bake for 30 minutes or until carrots are tender. Allow carrots to cool completely before serving.
Serve with bagel or bread of choice, vegan cream cheese, fresh dill and a good squeeze of lemon juice. Enjoy!