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.
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.