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Carrot "Lox"

  • 20 m
  • 35 m
Carolyn Casner
“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.”


    • 2 teaspoons soy sauce or tamari
    • 1 teaspoon Worcestershire sauce (see Tip)
    • 1 teaspoon smoked paprika
    • 2 large carrots, peeled


  • 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.
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