Vegan Carrot Lox (Air Fryer Recipe)
Transform your humble carrots into a smoky, savory, salmon copycat! This vegan carrot lox uses the air fryer to make quick “salmon” ribbons that are then marinated in rich flavors of olive oil, capers, a touch of soy sauce, vinegar, and garlic. This is perfect for bagels, crackers, or a creative brunch spread. No marinating overnight required!
What you’ll love about this:
The first time I tried carrot lox (also known as vegan smoked salmon), I was skeptical. I would never expect a carrot to have a similar flavor that the smoky, briny flavor of traditional lox.
But it’s incredible what an air fried carrot can be transformed into with the right marinade!
The carrots become rich and savory, with just the right amount of smokiness. It reminded me of my favorite brunches (I LOVED to order the salmon lox before I was plant-based). This version felt lighter, more vibrant.
I know you will be shocked when you try this just how similar it is. Let me know in the comments what you think!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What if I don’t like caper brine or don’t have it?
Caper brine is the juice in the jar of capers (which is a traditional topping for lox bagels). If you don’t like the flavor of capers or simply don’t have this ingredient, you can simply omit this ingredient.
How to Make Simple Carrot Lox
Salt the Carrots & Air Fry
Start by washing your carrots. Don’t pat them dry (the water will help the salt stick). Coat each side of the carrot in salt. (Be generous with the salt.)
In your air fryer basket, evenly spread out your carrots. Air fry at 400 F for approximately 20-25 minutes, until the outside is crisp (and even a little bit charred!)
Make your Carrot Ribbons
While your carrots are cooking, make your marinade in a shallow bowl by mixing all your ingredients together. Set aside.
Once your carrots are done cooking, let them cool for 5-10 minutes to make them easier to handle. Using a knife, gently remove the outside crispy/dry skin (you won’t eat this!) Underneath should be a softer (but not mushy) carrot. Lie your carrot flat and using a peeler, gently begin to make carrot ribbons. Don’t worry if some break off into smaller pieces (this makes for great variety in your lox!)
Repeat this process for all the carrots.
*FYI you may not be able to use every single part of each carrot. The carrots get harder to peel as you get to the end but do your best to get as many ribbons as you can.
Marinate
Gently place the carrot ribbons in the marinade and toss until combined. Cover and place in the fridge for at least 30 minutes to marinate (can also leave for hours or overnight if you prefer).
*FYI – save your marinade for storage!
Assemble & Enjoy!
When ready to eat, toast your bagel then add a generous schmear of your favorite cream cheese (I love Violife or Kite Hill). Using a fork, lift out a piece of carrot lox and shake off the excess marinade then place it on top the cream cheese (add as much as you like!) Finish off with (optional) capers, red onions, fresh dill, cucumbers, tomatoes, lemon, or whatever your heart desires!
How to store leftover carrot lox
Carrot lox can last about 5 days in the refrigerator if stored in an airtight container with its marinade.
Can I freeze carrot lox?
While it’s possible, freezing may slightly alter the texture. I recommend enjoying it fresh or refrigerated.
What type of carrots work best for this?
Large, firm carrots work best for peeling into ribbons and achieving a silky texture.
What are the traditional toppings for a lox bagel?
Start with a toasted bagel (I personally love everything flavor), then generous schmear of cream cheese (such as a Violife or Kite Hill), followed by your carrot lox, and then optional toppings including:
- Capers: Briny and salty, adding a tangy punch.
- Red Onions: Thinly sliced for a sharp, crunchy contrast.
- Tomatoes: Fresh, juicy slices for a mild sweetness.
- Cucumbers: Thin rounds or ribbons for crispness and freshness.
- Dill: A sprinkle of fresh dill for herbal, aromatic notes.
- Lemon: Optional wedges for a zesty squeeze over the top.
Pro Tips
- Don’t overcook your carrots. 20-25 minutes in the air fryer should suffice. If you find it hard to peel your carrots because they are mushy, they likely were cooked too long.
- 30 minutes is sufficient marinating time to have some delicious vegan lox – but you can always leave it for a few hours or overnight to really develop those flavors!
Subscribe for Free Recipes!
Get new recipe ideas from Naturallie Plant-Based straight to your inbox.
Simple Carrot Lox Recipe
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 4 large carrots
- iodized salt or sea salt (for coating your carrots)
- 3 tbsp extra virgin olive oil
- 1 tbsp rice vinegar
- 1 tsp caper brine
- 1 tsp soy sauce or tamari
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
Serving ideas
- bagel of choice
- cream cheese
- fresh dill
- capers
- sliced red onion
- sliced cucumbers
- sliced tomato
Instructions
- Start by washing your carrots. Don't pat them dry (the water will help the salt stick). Coat each side of the carrot in salt. (Be generous with the salt.)4 large carrots, iodized salt or sea salt
- In your air fryer basket, evenly spread out your carrots. Air fry at 400 F for approximately 20-25 minutes, until the outside is crisp (and even a little bit charred!)
- While your carrots are cooking, make your marinade in a shallow bowl by mixing all your ingredients together. Set aside.3 tbsp extra virgin olive oil, 1 tbsp rice vinegar, 1 tsp caper brine, 1 tsp soy sauce or tamari, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 2 tsp lemon juice
- Once your carrots are done cooking, let them cool for 5-10 minutes to make them easier to handle. Using a knife, gently remove the outside crispy/dry skin (you won't eat this!) Underneath should be a softer (but not mushy) carrot.Lie your carrot flat and using a vegetable peeler, gently begin to make carrot ribbons by sliding the peeler down the length of the carrot (adding a little pressure as you do so). Don't worry if some break off into smaller pieces (this makes for great variety in your lox!) Repeat this process for all the carrots. *FYI you may not be able to use every single part of each carrot. The carrots get harder to peel as you get to the end but do your best to get as many ribbons as you can.
- Gently place the carrot ribbons in the marinade and toss until combined. Cover and place in the fridge for at least 30 minutes to marinate (can also leave for hours or overnight if you prefer).*FYI – save your marinade for storage!
- When ready to eat, toast your bagel then add a generous schmear of your favorite cream cheese (I love Violife or Kite Hill). Using a fork, lift out a piece of carrot lox and shake off the excess marinade then place it on top the cream cheese (add as much as you like!) Finish off with (optional) capers, red onions, fresh dill, cucumbers, tomatoes, lemon, or whatever your heart desires! Enjoy!
- Storage: Store leftover carrot lox in it's original marinade in the fridge for up to 5 days.
Notes
- For the best control, use a sharp vegetable peeler to carefully shave long, thin strips of carrot. Try to peel along the length of the carrot to create strips that resemble lox slices.
- If you’re having issues getting quality pieces with your vegetable peeler, you can also carefully use a sharp knife.
