Craving the smoky, salty satisfaction of a traditional lox bagel but looking for a plant based alternative? Enter the carrot lox bagel. A creative vegan interpretation that delivers surprisingly authentic flavors and textures. This innovative dish transforms humble carrots into silky, savory “lox” that rivals its fishy counterpart in both taste and visual appeal.
What is Carrot Lox?
Carrot lox is a plant based substitute for traditional smoked salmon that uses thinly sliced carrots marinated in a blend of nori (seaweed), soy sauce, liquid smoke, and other seasonings. The result is a tender, umami rich topping that mimics the briny, smoky flavor profile of cured salmon while remaining completely vegan.
The technique has gained popularity in recent years as more people explore plant based alternatives to classic dishes. The key lies in the marinade, which infuses the carrots with oceanic flavors from sea vegetables and creates that characteristic smokiness we associate with traditional lox.
Ingredients You’ll Need.
For the Carrot Lox:
- 3-4 large carrots, peeled
- 2 sheets nori (dried seaweed), torn into pieces
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- 1 teaspoon maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Pinch of sea salt
For Assembly:
- 2 everything bagels (or your preferred variety)
- 4 tablespoons vegan cream cheese
- 1/4 red onion, thinly sliced
- 2 tablespoons capers
- Fresh dill sprigs
- Lemon wedges for serving
Step by Step Instructions.
Preparing the Carrot Lox.
- Slice the carrots: Using a vegetable peeler or mandoline, create long, thin ribbons from the carrots. Aim for strips that are roughly 1/8 inch thick and as long as possible. The thinner and more uniform your slices, the better they’ll absorb the marinade.
- Blanch the carrots: Bring a large pot of salted water to boil. Add the carrot ribbons and cook for 2-3 minutes until they’re just tender but still have a slight bite. They should be pliable but not mushy. Immediately transfer to an ice bath to stop the cooking process.
- Prepare the marinade: In a bowl, combine the torn nori pieces with 1/4 cup hot water and let steep for 5 minutes. This creates a concentrated seaweed broth. Strain out the nori pieces and mix the liquid with soy sauce, rice vinegar, olive oil, liquid smoke, maple syrup, garlic powder, black pepper, smoked paprika, and sea salt.
- Marinate the carrots: Pat the blanched carrot ribbons dry and place them in a shallow dish. Pour the marinade over the carrots, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, though overnight marination yields the best results.
Assembling Your Bagel.
- Toast the bagels: Slice your bagels in half and toast them to your desired level of crispness. A good toast provides textural contrast to the soft toppings.
- Spread the cream cheese: Generously spread vegan cream cheese on both halves of each bagel. This creates a creamy base that complements the salty carrot lox.
- Layer the carrot lox: Remove the marinated carrot ribbons from the refrigerator and arrange them on top of the cream cheese. The ribbons should drape naturally, creating an appealing visual similar to traditional lox.
- Add the finishing touches: Top with thin slices of red onion, a sprinkle of capers, and fresh dill sprigs. These classic accompaniments provide sharp, briny flavors that complete the authentic bagel experience.
- Serve immediately: Present your carrot lox bagels with lemon wedges on the side for an extra burst of citrus brightness.
Tips for Perfect Carrot Lox.
The success of your carrot lox depends largely on technique and timing. Choose large, straight carrots for the best ribbons, and don’t skip the blanching step. It’s crucial for achieving the right texture. The carrots should be tender enough to fold without breaking but firm enough to maintain their shape.
When making the marinade, the nori infusion is what gives the dish its oceanic character. Don’t rush this step, and make sure to strain out the seaweed pieces to avoid a gritty texture. The longer you marinate the carrots, the more developed the flavors become, so plan ahead when possible.
Storage is simple: the marinated carrot lox will keep in the refrigerator for up to five days, making it perfect for meal prep. The flavors actually improve over time, so making a batch on Sunday can set you up for quick, satisfying breakfasts throughout the week.
Nutritional Benefits.
Beyond its delicious taste, carrot lox offers impressive nutritional value. Carrots are rich in beta carotene, which converts to vitamin A in the body and supports eye health and immune function. They’re also a good source of fiber, potassium, and antioxidants.
The sea vegetables in the marinade contribute iodine and other trace minerals often lacking in plant-based diets. Unlike traditional lox, carrot lox is naturally low in sodium (you control the salt content) and contains no cholesterol, making it a heart healthy alternative.
Variations and Customization.
The basic carrot lox recipe is endlessly adaptable. Try adding a touch of beet juice to the marinade for a more salmon-like color, or experiment with different types of seaweed for varied flavors. Dulce flakes can add a more intense oceanic taste, while wakame provides a milder sea flavor.
For different textures, consider using other root vegetables alongside or instead of carrots. Thinly sliced daikon radish creates a firmer bite, while sweet potato ribbons offer a different flavor profile entirely.
The bagel itself is also customizable. Everything bagels are classic, but sesame, poppy seed, or even plain bagels work beautifully. For a lighter option, try the carrot lox on sourdough toast or even rice cakes.
Making It a Meal.
While carrot lox bagels make an excellent breakfast or brunch dish, they can easily become part of a larger spread. Serve alongside fresh fruit, roasted potatoes, or a simple green salad for a more substantial meal.
The dish also works wonderfully for entertaining. Set up a bagel bar with various toppings and let guests build their own creations. Include options like sliced tomatoes, cucumber, sprouts, and different types of vegan cream cheese for variety.
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Frequently Asked Questions.
Q: How long does carrot lox keep in the refrigerator? A: Properly stored carrot lox will keep for 4-5 days in the refrigerator. Store it in an airtight container with the marinade, and the flavors will continue to develop over time. For best quality, consume within the first few days, though it remains safe to eat for up to a week.
Q: Can I make carrot lox without liquid smoke? A: Yes, while liquid smoke adds authentic smokiness, you can substitute it with smoked paprika (use 1 teaspoon instead of 1/4 teaspoon) or even a small amount of chipotle powder. You could also achieve a smoky flavor by briefly grilling the carrot ribbons before marinating them.
Q: What’s the best way to slice carrots for this recipe? A: A vegetable peeler works well for home cooks, creating natural ribbon shapes. For more uniform results, use a mandoline slicer set to 1/8 inch thickness. If you don’t have either tool, a sharp knife and steady hand can work, though the results may be less consistent. The key is achieving thin, flexible strips that will absorb the marinade effectively.
Q: Can I use this carrot lox in other dishes besides bagels? A: Absolutely! Carrot lox is versatile and works beautifully in grain bowls, salads, or as a topping for avocado toast. It also makes an elegant addition to a vegan sushi bowl or can be used in pasta dishes for a unique twist. Some people enjoy it as part of a charcuterie style board with crackers and other plant-based spreads.
Q: Is it necessary to blanch the carrots, or can I use them raw? A: Blanching is highly recommended as it softens the carrots just enough to make them pliable and helps them absorb the marinade more effectively. Raw carrots will remain quite firm and won’t take on the flavors as well. However, if you prefer a crunchier texture or are short on time, you can marinate raw carrot ribbons for a longer period (overnight minimum) to achieve adequate flavor penetration.