Whether you’re cutting back on meat or simply craving something elegant and plant-based, this simple carrot lox recipe (Washington Post recipe inspired) will satisfy your smoked salmon dreams without any fish involved. Earthy, silky, smoky, and surprisingly rich—carrot lox is a vegan-friendly twist that’s perfect on bagels, brunch boards, or open-faced sandwiches.
Inspired by the Washington Post carrot lox recipe, this simplified version uses everyday ingredients and a few clever techniques to transform humble carrots into a smoky, silky marvel.
What Is Carrot Lox?
Carrot lox is a plant-based alternative to smoked salmon lox. Using roasted or steamed carrots, a smoky brine, and a little time to marinate, you can create a vegan lox that looks and tastes astonishingly like the original.
This recipe was made popular by food blogs and publications like the Washington Post, where home cooks began adapting it for brunch and vegan platters alike. It’s savory, a little salty, and loaded with umami.
Simple Carrot Lox Recipe (Washington Post Inspired)
🕒 Time
- Prep: 10 minutes
- Roast: 40 minutes
- Marinate: 8–24 hours
- Total: 50 minutes active + overnight rest
- Serves: 4
🧾 Ingredients
- 3 large carrots, peeled
- 1 tbsp olive oil
- 2 tsp liquid smoke (or smoked paprika for mild version)
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar or apple cider vinegar
- 1/2 tsp sea salt
- 1 tsp maple syrup
- 1 sheet nori, crushed or torn into small bits (optional for “sea” flavor)
👩🍳 Instructions
- Roast the carrots: Preheat oven to 400°F (200°C). Rub carrots with olive oil and wrap in foil. Roast 40–45 minutes until tender but not mushy.
- Cool and peel into ribbons: Once cool, use a vegetable peeler to slice carrots lengthwise into long ribbons.
- Make the marinade: In a shallow bowl or container, combine liquid smoke, soy sauce, vinegar, maple syrup, salt, and nori if using.
- Marinate: Add carrot ribbons, stir gently to coat, and marinate in the fridge for 8–24 hours.
- Serve: Use as you would smoked salmon—on bagels, crackers, salads, or canapés.
Serving Ideas for Carrot Lox
- Classic bagel & schmear: Spread vegan cream cheese on a toasted bagel, layer with carrot lox, capers, red onions, and dill.
- Brunch platter: Add to a board with crackers, pickled veggies, olives, and dips.
- Avocado toast topper: A drizzle of olive oil and lemon brings it all together.
- Sushi-style wraps: Layer into a nori roll with cucumber and rice.
Tips & Variations
- Want it saltier? Add extra tamari or capers on top.
- Need a quick version? Skip roasting and steam the carrots for 15–20 minutes.
- Add brightness: Squeeze lemon juice before serving.
- Try beet-carrot lox: Use half beets for a deeper color and earthier taste.
Frequently Asked Questions (FAQs)
Does carrot lox really taste like smoked salmon?
Surprisingly, yes! The combo of liquid smoke, soy, and nori brings that oceanic, smoky profile while staying light and fresh.
How long does carrot lox keep?
Stored in the marinade in an airtight container, it keeps well in the fridge for up to 5 days.
Is this the same as the Washington Post carrot lox recipe?
This is a simplified version inspired by it. The core flavors and technique are similar, but it’s designed to be faster and more approachable.
Can I freeze carrot lox?
We don’t recommend it. The texture may become mushy after thawing.
What if I don’t have liquid smoke?
Smoked paprika works well, or you can skip it and rely on the nori and soy.
Community Corner 🥕✨
Have you tried making your own carrot lox? This simple carrot lox recipe (Washington Post recipe inspired) is just the beginning. Tag us with your creations, whether you’ve topped a bagel, built a brunch board, or layered it on sourdough. Plant-based brilliance starts one ribbon at a time.
