Carrot "Lox"

Carrot "Lox"

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From:, September 2018

We gave this vegan "lox" a smoky twist (similar to smoked salmon) with smoked paprika. Try it on a bagel with vegan cream cheese or serve it with crackers.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon Worcestershire sauce (see Tip)
  • 1 teaspoon smoked paprika
  • 2 large carrots, peeled


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Lightly coat the foil with cooking spray.
  2. Combine soy sauce (or tamari), Worcestershire and paprika in a medium bowl. Using a vegetable peeler, make thin strips of carrot until you have about 3 cups. Add to the bowl with the sauce mixture; toss to coat well. Spread the carrot strips in a single layer on the prepared baking sheet. Cover with another piece of foil and crimp the edges together. Bake until the carrots are soft, 15 to 20 minutes.
  • Tip: For vegan Worcestershire sauce, look for one that doesn't include anchovies, such as Annie's.
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 19 calories; 0 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 8 mcg folate; 0 cholesterol; 2 g sugars; 0 g added sugars; 6,298 IU vitamin A; 2 mg vitamin C; 15 mg calcium; 0 mg iron; 207 mg sodium; 146 mg potassium
  • Nutrition Bonus: Vitamin A (126% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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