top of page

Vegan Lox

Prep Time:

15 mins plus marinade overnight

Cook Time:

5 Minutes


20 - 30 bite size portions



About the Recipe

Vegan Lox is a delicious & visually appealing starter or canape that will wow your guests! Although it looks complicated, it's actually really easy to make once you have all the ingredients to hand for the marinade.

Check out my recipe book 'Kiss it to plant-based eating kick starter recipes' for more delicious recipes!


  • 2 large carrots

  • 1 tbsp vegan fish sauce

  • 1 tbsp caper brine

  • 1 tsp vegan liquid smoke (opt)

  • 2 tbsp apple cyder vinegar

  • 1 tbsp white wine vinegar

  • 2 tbsp 'seaweed water' *

  • 1 tsp white miso paste; dissolve in some hot water

  • 1 tbsp fresh lemon juice

  • 250 ml water

  • 1 tsp balsamic vinegar (opt)

  • 1/2 tsp chipotle paste (opt)

  • Seaweed Water; I soaked nori, dulse & irish moss seaweed in 100 ml boiled water for 4 hours in the fridge. To use, I drained the water into a kilner jar & added in 150 ml plain water to make up the 250ml for the marinade as per recipe. It added a more punchy sea flavour to the end dish. This is optional, the dish is still amazing without this step

  • Where ingredients are noted as (opt), these are all ingredients that add a smokey flavour to the dish. I've made it both with & without the smoked optionals & love it both ways.


Step 1

Scrub your carrots, leaving the skin on. Using a peeler, peel thin strips off that resemble pieces of flaked salmon. Try to get different lengths & thicknesses.

Step 2

Put your hob on to medium. Fill your steamer pan with water, bring to boil. Place carrot strips into the steamer basket. Steam for 5 minutes then place straight into a bowl of iced water to stop them cooking. This will also help them retain their vibrant colour.

Step 3

Put all your ingredients for the marinade into a kilner or similar jar that has an airtight lid. Give it a good shake to ensure it's all mixed well.

Step 4

Add your steamed carrots to the marinade, ensuring it's all well coated. Seal and pop in the fridge for at least 4 hours or ideally overnight.

Step 5

Serve on toasted rye bread discs with a vegan cream cheese, capers & dill. A simple dish that will create a real talking point!

This will keep really well in the fridge for a few weeks, in a sealed kilner (or similar) jar.

bottom of page