Easy 10-minute Carrot Lox [Vegan & Gluten-Free]

Try this super easy 10-minute vegan carrot lox for a delicious new way to enjoy carrots.

If you’ve ever been curious about making carrot lox but felt intimidated by salt-baking or dehydrating methods, you’re in luck—this steamed carrot lox recipe is your shortcut to a tender, smoky, plant-based “lox” in minutes.

Why steam?
Traditional recipes often call for baking whole carrots in a salt crust or dehydrating them for hours. While delicious, those methods are time-consuming. Steaming, on the other hand, takes less than five minutes, preserves moisture, and gives the ribbons that delicate, lox-like texture. Good news! The Journal of Agriculture and Food Chemistry says steaming better preserves the carrot’s antioxidants, especially carotenoids, which make carrots a superfood and skin care favourite.

Why it’s healthy:
Carrots are rich in beta-carotene, a powerful antioxidant your body converts into vitamin A—essential for skin health, immune function and vision. Paired with omega-rich olive oil and iodine-rich kelp, this recipe is basically edible skincare.

Easy 10-minute Carrot Lox [Vegan & Gluten-Free]

Carrot Lox is an umami packed recipe which you can make with a simple vegetable peeler. Steaming better preserves the carrot's antioxidants and carotenoids (according to the Journal of Agriculture and Food Chemistry) and it also give the lox a tender more fish-like texture.

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Servings 4

Equipment

• 1 Y-peeler

Ingredients

  

• 3 large carrots peeled into long, thin ribbons (use a Y-peeler for best results)
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon smoked paprika adjust to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kelp powder
• 1 teaspoon Optional: a few crushed capers
• Optional: ½ teaspoon maple syrup for subtle sweetness

Instructions

 

• Steam the carrots: Peel the carrots into long ribbons (think smoked salmon-style strips).
• Steam over boiling water for 2–4 minutes, until just slightly tender. They should be flexible and silky.
• Make the marinade: In a small bowl or jar, mix olive oil, soy sauce, rice vinegar, smoked paprika, garlic powder, kelp powder and optional capers and maple syrup.
• Taste and adjust flavour—add salt as needed.
• Combine: Gently place the steamed carrots in a shallow container. Pour the marinade over, making sure all the ribbons are coated.
• Cover and set refrigerate for 20 minutes or overnight to develop flavor.
• Serve: Enjoy your carrot lox on toasted bagels with vegan cream cheese, red onion, capers, and fresh dill—or in wraps, salad bowls or sushi.