Vegan Lox, or how to transform carrots into salmon

Smoked salmon is probably one of the things I miss most as a vegan. I really loved this stuff! Growing up, eating smoked salmon was something we did for the New Years and maybe birthdays. I always felt fancy when I had the left-overs as lunch the next day. So, when I saw that some people were transforming carrots into smoked salmon, I had to give it a go.

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Here is what you need:

  • 3 carrots
  • 2 tsp tamari or soy sauce
  • 1 tsp liquid smoke

Here is what you do:

  1. Wash and dry the carrots. Remove the skin if you want, but I left them there.
  2. With a potato peeler, make carrot slices.
  3. Cover a baking dish with aluminum foil, keeping in mind that you will have to cover the carrots with aluminum “papillote” style.
  4. Put the carrots in the dish and add in the tamari and liquid smoke. Mix until all the carrot pieces are well coated. Close the aluminum foil over.
  5. Put the carrots in a pre-heated oven at 400F. Let cook for 20 minutes, then lower the heat to 200F and let sit for 40 minutes.
  6. Chill before serving.

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I served this with some vegan cream cheese (recipe coming) and some sunflower seed sprouts. This was so good!

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So, the big question: does this taste like salmon? A little. The texture and liquid smoke flavour are similar. Of course the colour is helping make this more salmon-like. Honestly, I feel like this could pass for salmon to unknowing eaters.

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I really like how easy this is to make and that it does not contain oil. I love it! Let me know if you try this out and what you think of it!

26 thoughts on “Vegan Lox, or how to transform carrots into salmon

  1. heutzie says:

    Oooh! How civilized! Looking forward to your vegan cream cheese recipe too. I haven’t found a good commercial vegan or homemade cream cheese so I’m hopeful that yours will be “the one”.

    • The Lighthearted Kitchen says:

      You’re pushing me to write me recipe down! Thank you for your nice comment: I’ll start taking notes on my recipe 🙂

      • elle says:

        I will, I will! This photo got me thinking now…you know how sweet potatoes are often also this same orange colour? I wonder if those could work as well!

      • The Lighthearted Kitchen says:

        What a great idea! I wonder if the cooking time/temperature would need to be change however… some kitchen-experiments to come! 🙂

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