Give your next bagel an upgrade with this carrot lox recipe! It tastes surprisingly authentic and it’s super easy to make.
Remember when carrot hot dogs were all over vegan social media? Carrot lox proves that carrots aren’t just for stuffing into buns and topping with ketchup and mustard when it comes to using them as a meat swap. This carrot lox is incredibly delicious!
Made by marinating thinly sliced carrots in a mixture of vinegar and seaweed (for that fishy flavour!), this carrot lox reminds me a little bit of the watermelon tuna I like to add to my vegan poke bowls . And like that vegan tuna, making carrot lox is a cinch!
Why You’ll Love This Carrot Lox Recipe
- Your bagel has never tasted better . If your bagel feels like it’s missing a little something since you’ve gone vegan, all you need is some vegan cream cheese and this carrot lox recipe to take your breakfast game to the next level.
- So easy to make . It’s really just a matter of thinly slicing the carrots, bringing them to a boil in the brine, and letting them pickle. That’s it!
- A natural seafood sub . If you like to avoid store-bought substitutes with long lists of ingredients, you’ll appreciate this simple carrot lox recipe, which uses whole food ingredients to replicate the flavour of salmon.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Carrot slices – I recommend using fairly large carrots so you can get nice, thick slices.
- Water
- Rice wine vinegar – Make sure you use plain rice wine vinegar, not seasoned; the seasoned kind has added sugar.
- Soy sauce – Swap in tamari sauce for a gluten-free carrot lox recipe.
- Dried nori sheet – For seafood flavour.
- Dill and capers – To complete the authentic lox experience!
How to Make Carrot Lox
Slice carrots lengthwise.
- Prepare . Wash, scrub, and dry the carrots, then slice them lengthwise.
- Simmer . Combine all of the ingredients except the dill and capers in a saucepan. Bring to a boil, then simmer for 5 minutes.
- Cool . Remove from heat and cool to room temperature.
- Pickle . Transfer to an airtight container, making sure the carrots are fully submerged in the liquid. Refrigerate for 24 to 48 hours.
- Serve . Let the carrot lox come to room temperature and serve with dill and capers.
Tips for Success
- Slice the carrot carefully . A mandoline slicer is best, but you can also use a vegetable peeler if you don’t have one. If you use a knife, be very careful!
- Marinate for at least 24 hours . The longer you marinate the carrot lox, the more flavourful and tender it will be.
- Add some smoky flavour . Traditional lox is sometimes smoked in addition to being brined. For some smokiness, add a small amount of liquid smoke to the brining liquid.
More Ways to Use Carrot Lox
- Wraps and sandwiches . Add carrot lox to your favorite wraps and sandwiches.
- Sushi roll and onigiri . Tuck carrot lox into the middle of onigiri or sushi rolls.
- Salads . Add some fishy flavour to this vegan Nicoise salad .
- Vegan charcuterie . Place a bowl of vegan lox on your next vegan charcuterie board .
How to Store
This carrot lox recipe will stay fresh for one to two weeks in the refrigerator when stored in a jar or other airtight container.
Can I Freeze This Recipe?
I don’t recommend it. Freezing and thawing will change the texture of the carrots, making them mushy. It’s best to enjoy this carrot lox recipe fresh.
More Vegan Seafood Recipes
- Vegan Chickpea Tuna Salad
- Crispy Beer-Battered Vegan Fish Tacos
- Vegan Crab Cakes (Happy Hearts “Crab” Cakes) from Sweet Potato Soul
- Vegan Fish Sticks (with Vegan Tartar Sauce)
- Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
Ingredients
- 2 cups carrot slices
- 1 ½ cups water
- 2 ¼ tablespoons rice wine vinegar
- 3 ½ tablespoons soy sauce , low sodium
- 1 roasted dried nori sheet , crumbled
- For serving: dill and capers
Instructions
- Scrub, wash and clean your carrots, then dry thoroughly. With a mandoline or a very sharp knife, slice your carrot thinly lengthwise (along the length of the carrot).
- In a pot, add the carrot slices, water, rice wine vinegar, soy sauce, and roasted dried nori sheet crumbles. Stir to combine.
- Bring everything to a boil then simmer vigorously for 5 minutes. Remove from heat and allow to cool to room temperature.
- Add everything into a jar or a tupperware container with a cover, ensuring the carrots are covered by the liquid mixture.
- Cover and allow to marinate in the fridge for at least 24 hours, preferably up to 48 hours for the best texture.
- Remove from the fridge, and enjoy as desired! You can let it sit out a bit to come back closer to room temperature and on bagels with dill and capers and cream cheese. Enjoy!
Notes
Carrot Lox
Ingredients
- 2 cups carrot slices
- 1 ½ cups water
- 2 ¼ tablespoons rice wine vinegar
- 3 ½ tablespoons soy sauce low sodium
- 1 roasted dried nori sheet crumbled
- For serving: dill and capers
Instructions
- Scrub, wash and clean your carrots, then dry thoroughly. With a mandoline or a very sharp knife, slice your carrot thinly lengthwise (along the length of the carrot).
- In a pot, add the carrot slices, water, rice wine vinegar, soy sauce, and roasted dried nori sheet crumbles. Stir to combine.
- Bring everything to a boil then simmer vigorously for 5 minutes. Remove from heat and allow to cool to room temperature.
- Add everything into a jar or a tupperware container with a cover, ensuring the carrots are covered by the liquid mixture.
- Cover and allow to marinate in the fridge for at least 24 hours, preferably up to 48 hours for the best texture.
- Remove from the fridge, and enjoy as desired! You can let it sit out a bit to come back closer to room temperature and on bagels with dill and capers and cream cheese. Enjoy!
Video
Notes
Nutrition
Carrot Lox https://jessicainthekitchen.com/carrot-lox/ September 23, 2024
These yogurt popsicles are such a multitasker that you can enjoy them for breakfast, dessert, or any time in between! You just need 3 ingredients to make this healthy treat.
There’s something about fresh, fruity popsicles that make me feel like a kid again! These vegan yogurt popsicles took me right back to my childhood in a whole new way. They’re like your childhood fudge popsicles in texture, but reinvented with a healthier twist.
The base of these yogurt parfait pops is—you guessed it!— vegan yogurt , which gives them a thick, rich texture. Granola adds some nice crunch and flavour, and fresh fruit brings some extra sweetness without adding sugar. You really can have these for breakfast, but they’re so delicious, you’ll want to eat them the rest of the day too!
Why You’ll Love These Yogurt Popsicles
- Nutritious and delicious . Packed with vegan yogurt, fresh fruit, and granola, these popsicles offer a perfect balance of flavour and nutrients.
- Easy to make . They are also incredibly simple to prepare with just 3 ingredients. Kids love helping with this recipe, too!
- Kid-friendly . Sneak some extra nutrition into your kids’ day without them even realizing it in a fun a fun and healthy way.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dairy-free yogurt – Any flavour or variety you like, or try this homemade vegan yogurt recipe . If you use plain yogurt, you may want to add some additional maple syrup for sweetness.
- Mixed fruit – I used strawberries, raspberries, blueberries, and kiwis.
- Granola – Any variety! I love this pumpkin granola recipe .
How to Make Yogurt Popsicles
Add yogurt and fruit.
- Assemble . Spoon the yogurt into the popsicle molds, alternating with the fruit, and then finish with a layer of granola. Push down slightly.
- Freeze . Add the sticks to the popsicle molds and freeze for a minimum of 6 hours, or as instructed in your popsicle mold manual.
- Serve . Set on the counter for a few minutes, then unmold and serve!
Tips for Success
- Freeze completely before removing popsicles . Make sure you give the popsicles enough time to freeze completely. Different shapes of molds can have different freezing times.
- Dip mold in hot water to remove easily . If you have trouble getting the popsicles out, dip the mold in hot water to loosen them up a bit. If you yank the stick too hard, you might end up just removing the stick and leaving the yogurt popsicle in the mold!
- Use fresh, ripe fruit . The flavour and texture of the popsicles really depend on the flavour of the fruit you use.
- Have fun! Using different flavours of yogurt, fruits, and granola will change the taste and appearance of these yogurt parfait popsicles. Make this recipe your own!
How to Store
To keep your popsicles fresh, I recommend leaving them in the mold until just before serving. If you need to remove them from their molds ahead of time, wrap each popsicle individually in parchment paper or plastic wrap before placing them in an airtight container or freezer bag. They’ll last for 3 to 4 weeks in the freezer.
More Frozen Treats
- Vegan Ice Cream
- 3-Ingredient Frozen Yogurt Granola Cups
- Chocolate Avocado Ice Cream
- Strawberry Granita
- 2-Ingredient Vegan Blueberry Ice Cream
Ingredients
- 2 cups vegan yogurt
- 1 cup mixed fruit , I used strawberries, raspberries, blueberries and sliced kiwis
- ½ cup granola
Instructions
- Line the yogurt and the mixed fruit bowl (I put my kiwis in a separate plate) beside the popsicle container. Spoon the yogurt into the popsicle container, then some fruit, alternating like a parfait.
- Leave some space at the top of each mold. Top it off equally with the granola, pushing down slightly so it sticks into the yogurt.
- Stick your popsicle sticks inside and freeze for at least 6 hours, covering according to your popsicle container’s instructions.
- Remove and enjoy! I like to let it sit on the counter for a few minutes first so removal is easier. Alternatively you can dip it in hot water for about 10 seconds and then remove. Serve and enjoy!
